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Bakarwadi Recipe

Bakarwadi Recipe
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Serving: makes 20 pieces
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Bakarwadi Recipe

By Uma Abhyankar November 4, 2015

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.

Ingredients

  • 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

Instructions

For the cover :

  1. Take the all purpose flour in a kneading bowl.
  2. Heat 2 tbsp oil in a pan and add to the flour.
  3. Add salt to taste.
  4. Use water to knead into a medium hard dough (just like a poori dough).
    IMG_2083
  5. Keep aside, covered for 15 minutes, while you prepare the filling.
  6. Divide the dough into two equal parts.

For the filling:

  1. Roast the coconut till brownish in color and transfer to a mixing bowl.
  2. Roast the sesame seeds till brownish in color and transfer to the same mixing bowl.
  3. To the roasted coconut and sesame seeds, add coriander leaves, crushed green chilies, red chili powder, salt, sugar, coriander powder, and cumin powder.
  4. Add the tamarind pulp and mix.
    IMG_3645
  5. Grind slightly to crush and to blend all the ingredients.
    IMG_3647
  6. Add the sev and pulse for a few seconds in the grinder.
    IMG_3648 IMG_3649
  7. Divide the filling into 2 equal parts.

Procedure :

  1. Heat oil in a pan.
  2. Roll each part of the dough between your palms, and press to flatten.
  3. Take one part and roll it into a medium thick ( slightly thicker than a poori) circle.
    IMG_2086
  4. Dab little water all over the surface with your finger tips.
    IMG_3664
  5. Spread one part of the filling evenly on it.
    IMG_3665
  6. Press down the filling firmly to stick to the dough.
  7. Roll tightly into a cylinder and press to flatten and seal the edge.
    IMG_3667
  8. Cut into about 1" big pieces.
    IMG_3668
  9. 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.
    IMG_2094
  10. Repeat with all the rest of the dough and the filling.
    IMG_3674IMG_2100
  11. Allow to cool completely and store in an air tight container.
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About Author Uma Abhyankar View all posts

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This site is about how strong family values, preserving and respecting different cultures can lead to a strong understanding within the society that can lead to a peaceful and prosperous world. Food is an important aspect of any culture. This is an attempt to capture all our family recipes and pass them on to the next generation. Occasionally I do write articles and poems.

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