Bakarwadi is a tasty and spicy snack, excellent for tea time. The outer cover is very crunchy and the inner filling has a unique spicy taste of dry coconut, sesame seeds and coriander.
- For the cover
- All purpose flour (Maida) - 1 cup
- Oil - 2 tbsp
- Salt - 1/2 tsp
- For the filling
- Dry grated coconut - 1/2 cup
- Green coriander leaves - chopped 1/4 cup
- Sesame seeds - 2 tbsp
- Green chilies - 3 small crushed
- Red chili powder - 1 tsp
- Coriander powder - 1 tbsp
- Cumin powder - 1/2 tbsp
- Salt - To taste
- Sugar - 3 tsp
- Tamarind Pulp concentrate or fresh thick tamarind pulp - 1/4 tbsp concentrate or 1/2 tbsp fresh
- Sev (Gram flour fritters) - 3/4 cup, medium thick sev
- For frying
- Oil - As needed
For the cover :
- Take the all purpose flour in a kneading bowl.
- Heat 2 tbsp oil in a pan and add to the flour.
- Add salt to taste.
- Use water to knead into a medium hard dough (just like a poori dough).
- Keep aside, covered for 15 minutes, while you prepare the filling.
- Divide the dough into two equal parts.
For the filling:
- Roast the coconut till brownish in color and transfer to a mixing bowl.
- Roast the sesame seeds till brownish in color and transfer to the same mixing bowl.
- To the roasted coconut and sesame seeds, add coriander leaves, crushed green chilies, red chili powder, salt, sugar, coriander powder, and cumin powder.
- Add the tamarind pulp and mix.
- Grind slightly to crush and to blend all the ingredients.
- Add the sev and pulse for a few seconds in the grinder.
- Divide the filling into 2 equal parts.
- Heat oil in a pan.
- Roll each part of the dough between your palms, and press to flatten.
- Take one part and roll it into a medium thick ( slightly thicker than a poori) circle.
- Dab little water all over the surface with your finger tips.
- Spread one part of the filling evenly on it.
- Press down the filling firmly to stick to the dough.
- Roll tightly into a cylinder and press to flatten and seal the edge.
- Cut into about 1" big pieces.
- Fry all the pieces in oil on low heat till golden brown in color. It takes at least 3-4 minutes to fry one batch.
- Repeat with all the rest of the dough and the filling.
- Allow to cool completely and store in an air tight container.