Bakarwadi Recipe | With 5 Easy Steps.

The preparation of Bakarwadi involves a multi-step process. The dough is made by combining flour, oil, and water, which is then rolled out into thin circles. The filling is prepared separately by roasting and grinding various spices, such as cumin, sesame seeds, and fennel seeds, along with grated coconut and other ingredients. The filling is then spread over the rolled-out dough, which is tightly rolled into a log and cut into smaller pieces. These pieces are deep-fried until golden brown and crispy.

Bakarwadi is known for its spicy and tangy flavors, which are a result of the combination of aromatic spices used in the filling. The outer layer of the pastry is crisp and flaky, providing a delightful contrast to the flavorful filling. It is often enjoyed as a tea-time snack or served as an appetizer during festive occasions.

Due to its popularity, Bakarwadi is readily available in many Indian snack stores and is also made at home by people who enjoy cooking. It is a versatile snack that can be enjoyed on its own or paired with chutneys or sauces for added taste. Bakarvadi has become a beloved part of Indian cuisine, representing the rich and diverse flavors of Maharashtra.

Ingredients Of Making Bakarwadi:

• For the dough:
• 1 cup all-purpose flour (maida)
• 2 tablespoons semolina (sooji)
• 2 tablespoons oil
• A pinch of salt
• Water (as needed)

For the filling Bakarwadi:

• 1 cup desiccated coconut
• 1/2 cup roasted sesame seeds
• 1/4 cup crushed peanuts
• 2 tablespoons poppy seeds (khus khus)
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 2 tablespoons jaggery (grated)
• Salt to taste
• 2 tablespoons oil
• Oil for deep frying

Step By Step Instructions Of Bakarwadi:

Step 1: Prepare the dough

1. In a mixing bowl, combine the all-purpose flour, semolina, oil, and a pinch of salt.
2. Gradually add water and knead the mixture into a smooth dough. The dough should be firm but pliable.
3. Cover the dough with a damp cloth and set it aside for 20-30 minutes.

Step 2: Prepare the filling

1. Heat 2 tablespoons of oil in a pan over medium heat.
2. Add the desiccated coconut, roasted sesame seeds, crushed peanuts, poppy seeds, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala powder, jaggery, and salt.
3. Mix well and cook the mixture for 3-4 minutes until the flavors combine. Remove from heat and let it cool.

Step 3: Assemble and roll the Bakarwadi

1. Divide the dough into small lemon-sized portions and roll each portion into a thin circle or disc.
2. Spread a thin layer of the prepared filling evenly over each disc, leaving a small border around the edges.
3. Start rolling each disc tightly, sealing the edges to form a cylindrical roll.
4. Repeat the process for the remaining dough and filling.

Step 4: Fry the Bakarwadi

1. Heat oil in a deep pan or kadhai over medium heat for deep frying.
2. Once the oil is hot, carefully slide a few Bakarwadis into the oil and fry them until golden brown and crisp. Fry them in small batches to ensure even cooking.
3. Remove the fried Bakarvadis using a slotted spoon and drain them on a paper towel to remove excess oil.
4. Allow them to cool completely before serving.

Step 5: Serve and store

1. Once the Bakarvadis have cooled, you can serve them as a snack with chutney or sauce of your choice.
2. To store them, place them in an airtight container to maintain their crispness. They can be stored for up to a week.

Enjoy your homemade Bakarvadis!

Note: The word count of the recipe provided is approximately 440 words. If you need further elaboration on any step or more details about the process, please let me know, and I’ll be happy to help!