BAKARWADI INDIAN SNACKS

BAKARWADI is crispy , delicious, spicy Indian rather Maharashtrian snacks .

People make this snacks for Diwali festival also.

Sharing here perfect Maharashtrian BAKARWADI recipe with step by step photos! 

INGREDIENTS : 


1 cup all purpose flour

 1 tbsp fine gram flour (besan)

 2 tsp oil

 Salt to taste

 1/4 tsp ova, 1/4 tsp cumin seeds

 1/2 tsp  red chili powder

 1/4 tsp turmeric powder

For making BAKARWADI stuffing

1 cup grated dry coconut

 1 teaspoon gram flour

 2 tsp ginger garlic paste

 2 tbsp fine shev
( For shev recipe click here)

 1 tbsp sesame seeds

 1 tablespoon fennel seeds

 Salt to taste

 1 tsp coriander powder

 1 spoon garam masala

 1 teaspoon red chilli powder

 1 tablespoon sugar

 Finely chopped cilantro

 1/4 tsp lemon juice

METHOD :

HOW TO MAKE DOUGH? 

1.  Mix together 1 cup all purpose flour and 2 tablespoons of besan .

 2.  Add salt to taste, 1/2 teaspoon ova, 1/4 teaspoon cumin seeds, 1/4 teaspoon red chilli powder, 1/4 teaspoon turmeric powder.

 3.  Add 2 tablespoons boiled, very hot oil.

 4.  Add enough water and knead the dough.

 5.  Cover it with a wet cloth and let the dough set for 15 minutes.

HOW TO MAKE BAKARWADI STUFFING ?

1.   Grind 2 cups of dry coconut finely.  Roast on the pan.

 2.  Roast 1 tablespoon gram flour.

 3.  Roast 1 tbsp sesame seeds and 1 tbsp fennel seeds.

 4.  Combine all the above ingredients together.

 5.  Add 1 tbsp ginger garlic paste.

 6.  Add 2 tablespoons shev.

Click here for SHEV RECIPE

 7.  Add salt to taste, 1 tsp garam masala, 1 tsp red chilli powder, 3 tsp sugar. Add handful of chopped cilantro.

 8.  Roast 4 tbsp coriander powder.

 9.  Add 1/4 lemon juice.

 10.  Mix  it all together with hands until it becomes slightly moist.

HOW TO MAKE BAKARWADI?

1. Take a small portion of dough. Roll it with pinwheel. It should be thin sheet.

2. Sprinkle little water to make it's surface wet.

3. Spread 3 spoons of coconut stuffing on it.

4. Press it tight with palm .

5. Roll this sheet tight.
If you roll it loose, stuffing may come out while frying.

6. Cut it at 2 cm distance to make small BAKARWADI.

7. Deep fry it in heated oil. You should try it on low flame.

8. BAKARWADI is ready to serve.

9. Keep it in air tight container.

~ Amruta