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Mandia(Ragi / Finger millet) Bhakarwadi


For dough making

  1. Mandia(Ragi / Fingermillet) powder-1 cup
  2. Maida / plain flour-1 cup
  3. Besan-3 tbsp 
  4. Salt-as required
  5. Hot oil-3 tbsp
  6. Water -for kneading


  1. Dry coconut-¼ cup
  2. Cumin / jeera-1 tsp 
  3. Coriander seeds–1 tsp 
  4. Turmeric powder-¼ tsp
  5. Sesame / Til-2 tsp 
  6. Fennel / saunf-1 tsp 
  7. Hing / asafetida – pinch 
  8. Red chilli powder-1 tsp 
  9. Sugar-2 tsp 
  10. Garam masala powder- 1 tbsp
  11. Salt- as required
  12. Aamchur / dry mango powder-½ tsp 
  13. Tamarind chutney -2 tsp
  1. Oil-for frying

Dough preparation

  • Take a plate/ bowl, mix Mandia (Ragi/Fingermillet) powder,, Maida / plain flour, salt and besan,, sieve them to remove any husk or other impurities .
  • Take a pan and heat oil till it becomes light hot.
  • Pour the light hot oil into the mix flour and mix well.
  • Crumble and mix well making sure the flour is moist and holds shape when pressed between fists.
  • Add water as required and knead to a smooth and tight dough.
  • Cover the dough , keep it for rest for around 25 to 30 minutes.


  • Firstly, in a small blender take  dry coconut. (you can also use fresh coconut),  cumin, coriander seeds, fennel and sesame seeds.
  • Add turmeric powder, chilli powder, hing, aamchur powder, sugar ,garam masala and salt.
  • Blend to slightly roughpowder without adding any water and keep aside.


  • Again knead the dough slightly and prepare small size ball as you do for chapatis.
  • Flatten them as you do with chapati ball.
  • Roll them into round / square shape making slightly thick than chapati.
  • Further spread tamarind chutney leaving the sides.
  • Spread the prepared masala stuffing leaving the sides.
  • Now grease water on sides to seal the ends while rolling.
  • Slowly roll the dough very tightly, making sure there are no gaps (else while deep frying, bhakarwadi will fall apart).
  • Further, cut the roll as desired size.Press and flatten slightly. this helps layers and masala to be intact.
  • Heat the oil on medium heat, and deep fry the rolls on low flame.
  • Stir infrequently till they turn crisp.
  • Drain the bhakarwadi on kitchen towel/ tissue paper to remove excess oil.
  • Finally, bhakarwadiis ready to serve with tea or u can store in an airtight container once cooled completely for a month.

(Bhakarwadi is mainly an ultra-popular deep fried snack recipe made with plain flour and dry spices.  It is famous Marathi and Gujarati food served as an evening snack with other popular sweets& with a cup of tea. Bhakarwadiis very common across India and made for different purpose with many ingredients)

Prepared by: Sabnam Aferin

Cuttack, Odisha

You can reach her at [email protected]

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