Did you know Bhakra are similar to  Varadhvara?

Varadhvara are made fresh and served at Weddings to the guests. Read about the wedding ceremonies.

Recipe from Rita’s cookbook “Parsi Cuisine: Manna of the 21st Century”

750 grams fine wheat flour

350 grams semolina (Ravo)

400 grams castor sugar

500 grams pure ghee

1 ½ tsp. baking powder

½ cup Charoli (optional)

½ cup almonds (blanched and slivered)

1 tsp. caraway seeds

1 tsp. mace powder

1 tsp. nutmeg

1 tsp. cardamom

1 tsp. vanilla essence

5 eggs

Oil or Ghee for frying


Mix flour, semolina, sugar, ghee and all spices well.

Mix with the eggs beaten and enough water to make soft dough.

Fry the nuts and then add to dough with caraway seeds and essence.

Knead dough and keep covered for 2 hours.

Divide dough into 1 – 2 inch size balls.

Shape each ball into a flat round shape with your palms. Similar to a cookie or bhakhra. (1 inch thick)

Fry this in deep oil in a flat pan. When one side is brown turn over and fry the other side. Poke holes to make sure the Varadhvara gets hot oil inside to cook well.

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks".    


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