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Bhakarwadi palmiers
Bhakarwadi palmiers, from above
VegMaharashtra x France

Bhakarwadi palmiers

Pune's spicy sweet bhakarwadi filling rolled into puff pastry palmiers. Teatime just went flaky.

50 minTime
6 gProtein each
mediumSpice
The spiral from Pune3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
402kcal
6 gprotein
4 gfibre
50minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

6 servings
Desiccated coconut (unsweetened shredded coconut)½ cup
Sesame seeds3 tbsp
Poppy seeds (white poppy seeds)1 tbsp
Coriander seeds2 tsp
Fennel seeds1 tsp
Red chilli powder (indian red chili powder)1¼ tsp
Dry mango powder1 tsp
Garam masala½ tsp
Sugar1 tbsp
Salt½ tsp
Tamarindsmall ball, soaked
Waterto soak the tamarind
Puff pastry1 sheet

Method

7 steps
  1. 1Toast the coconut, sesame, poppy, coriander and fennel seeds in a dry pan for 3 to 4 minutes.
  2. 2Cool, then grind coarsely with chilli, amchur, garam masala, sugar and salt.
  3. 3Squeeze the soaked tamarind into a thick paste.
  4. 4Roll the pastry to about 30 x 25 cm. Brush thinly with tamarind paste, sprinkle the masala evenly and press it in.
  5. 5Roll both long sides tightly to meet in the middle. Wrap and chill 20 minutes.
  6. 6Slice 1 cm thick and lay on a lined tray with space between. Bake at 200°C for 10 minutes, flip, then 6 to 8 minutes more.
  7. 7Cool on a rack before serving.
Serve it like this

Stack the palmiers loosely in a steel tin lined with paper, or fan them on a plate next to cups of chai.

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More like this

Chef's table fusion

Make it a meal

What goes with Bhakarwadi palmiers: a bread or rice, a side, something to drink and something sweet.

On the side Bhutte ka kees gratin50 min
On the side Mango caprese with kasundi15 min
To drink Masala chai10 min
To drink Kokum sharbat25 min
Something sweet Filter coffee churros45 min
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