BAKARWADI

Sweet and savoury pinwheel snacks, crispy and tongue tingling flavours. Bakarwadi is most popular snack in Maharashtra.

The dough can be made with all purpose flour or whole wheat flour or chickpea flour. The given recipe uses combination of all purpose flour and chickpea flour.

The filling contains coconut, sesame and some powdered spices. The quantity of ingredients for filling have been finalised after trying various combinations. It may have a strong taste which is required as the flavours will mellow down after deep frying the bakarwadis.

Recipe of Bakarwadi

Ingredients for dough

• 2 cups maida or all purpose flour
• 2 tbsp besan or chickpea flour
• 2 pinches salt
• 1/4 tsp baking powder
• 3 tbsp hot oil
• ½ cup + 2 tbsp water

How to make dough

Mix together maida, besan, salt, baking powder, hot oil.

Add half cup water to knead a soft dough. Add more two tablespoon of water if required.

Let the dough rest for half an hour.

Ingredients for Filling

• 3 tbsp dry coconut (grated)
• 1 tbsp chilly powder
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp poppy seeds
• 1/ tsp fennel dees
• 1 tsp sesame seeds
• 1 tsp dry mango powder
• 2 tsp besan
• ½ inch cinnamon stick
• 4  cloves
• ½ tsp salt
• 2 tbsp sugar

*Oil for deep frying

How to make filling

Tip all the above ingredients in a mixer jar. Make a coarse mixture(do not add any water).

How to make Bakarwadi

Divide the dough in two portions. Roll out the dough to the thickness of ¼ cm.

Apply some water, spread the filling mixture on it. Lightly press the filling.

Start rolling the bakarwadi tightly. No gaps should be left.

Cut the roll into two centimetres thickness.

Lightly press the pieces again from both the sides to prevent the filling from coming out.

Heat some oil for frying to medium temperature.

Fry the bakarwadis in batches till crispy and golden in colour. It will take around seven to eight minutes for frying on medium low heat.

Transfer them into an air tight container when completely cooled.

Suggestion

Avoid using high heat as bakarwadi may remain uncooked from inside.