Bakarwadi is a very popular and traditional Gujarati sweet and spicy snack, mostly used in states of Gujarat, Rajasthan and Maharashtra in India. Thou the origin of Bakarwadi is Gujarat, however the marathis have their own version also, which hails from pune, maharashtra and the marwaris likes the gujarati version of Bakarwadi.
Today we will see how easy, fast and quickly can we cook Bakarwadi. So what are you waiting for, Let's Begin............
Ingredients and Steps:
Take a bowl for mixing
- Add 400 g maida (all purpose flour)
- Add 4 - 5 tbsp besan (gram flour)
- Add 1/4 tsp haldi (turmeric)
- Add 1/2 tsp namak (salt)
- Add 4 - 5 tsp hot oil
Mix and knead properly.
- Add little water (step wise as required)
Knead to form a soft dough.
Rub little oil, all around the dough.
- Cover and keep it for resting, for 15 - 20 minutes.
On the other hand, we will take a mixer grinder, while the dough is resting.
- Add 50 g dry coconut
- Add 1 tsp sauf (fennel seed)
- Add 1 tsp jeera (cumin seed)
- Add 12 - 15 pieces black pepper corns
- Add 1 tsp til (sesame seed)
- Add 1 tsp black salt
- Add 2 tsp sugar (powdered)
- Add 2 pcs dry red chilli
- Add 1 tsp amchoor (dry mango powder)
- Add 1/4 tsp haldi (turmeric)
- Add 1 tsp red chilli powder
- Add 1/2 tsp garam masala
- Add 2 tsp sew (yellow bhujia)
Grind them to form a coarse to fine powder.
Now take the dough out.
- Knead it again for another 2 minutes.
- Using a rolling pin, flatten the dough as big as possible (a little thick).
- The shape while rolling can be circular or any other shape.
- Put Imli Chutney (Tamarind Sauce), on top of the flatten dough.
- Then from one side roll the dough (firm and tight) to the other side.
- Cut small pieces of the long rolled dough.
- Press the small pieces from both sides softly, just making sure that the filling of spices is sticking on all sides.
Heat up a pan with oil to fry.
Fry the small pieces in low flame for 10 - 15 minutes, until they look little crispy.
Bakarwadi is ready.
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