Bakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in western states of Gujarat and Maharashtra in India. once such a hugely popular snack recipe is the bhakarwadi recipe from the maharashtrian cuisine.
- Prep Time: 10 mins
- Cook Time: 15 mins
Ingredients of Bakarwadi
for dough:
- 1 cup maida
- 2 tbsp besan
- ¼ tsp turmeric
- pinch hing
- ½ tsp salt
- 2 tbsp oil
- water
for masala powder:
- ¼ cup dry coconut
- 1 tsp cumin
- 1 tsp coriander seeds
- 1 tsp fennel
- 2 tsp sesame
- 1 tsp poppy seeds
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- pinch hing
- ½ tsp aamchur
- 2 tsp sugar
- ½ tsp salt
other ingredients:
- 2 tsp tamarind chutney
- water
- oil
How To Make Bakarwadi
-
Take maida and besan, add turmeric, hing and salt. mix well.
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Pour hot oil and mix well.
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Add water and knead to a smooth dough.
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cover and rest for 20 minutes.
masala
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Take dry coconut in mixer.
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Add cumin, coriander seeds, fennel, sesame and poppy seeds, turmeric, chilli powder, pinch hing, aamchur, sugar and salt.
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Blend to slightly coarse powder.
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Now knead the dough slightly and pinch a large ball of dough.
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Grease the rolling base.
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Roll them into round shape making slightly thick than chapati.
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Spread a tsp of tamarind chutney leaving the sides.
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Spread the prepared masala stuffing leaving the sides.
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Grease water on sides to seal the ends while rolling.
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Roll the dough very tightly, making sure there are no gaps.
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Cut the roll to 2 cm long or as desired.
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Heat the oil on medium heat, and deep fry the rolls on low flame.
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Drain the bhakarwadi and remove excess oil.
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Serve bhakarwadi with masala tea.
