Bakarwadi

Name: How to cook Bakarwadi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

Madhumita Bishnu

Bakarwadi

#NVM A famous savoury from Maharashtra state that is very popular in other parts of the country too. Goes best with Tea or any Indian beverage

Ingredient

Food ration :

5-6 servings

Cooking time :

Preparation time-10 mins, Cooking time-1hr

For

Cooking instructions

* Step 1

For Dough - in a bowl add Refined flour, salt, and oil. Mix and try making a crumble in your palm, form the dough by adding water but gradually, set aside, and cover for 10 mins

* Step 2

Uncover and on the kitchen top knead the dough for 4-5 mins allowing to have the gluten which will help to make a crispy Bakarwadi. Rest covered for 30 mins.

* Step 3

For Filling - in a pan dry roast the coriander seeds, cumin seeds, and sesame seeds for 2-3 mins, when you get the aroma set aside. Cool, divide into two parts. Add one part to a blender and make a fine powder, the other part makes a coarse powder. Mix both.

* Step 4

Add red chili powder to this mix, set aside

* Step 5

In a pan add grated coconut and toast to rid the moisture, set aside, cool, and add to the spices

* Step 6

In a pan add tamarind pulp, and jaggery and mix well, add little water and mix. Set aside.

* Step 7

To the spice, add chopped coriander, roasted grated coconut, more sev crushed, green chili paste, and little tamarind-jaggery chutney. Don’t add too much as the mix will be soggy.

* Step 8

Now take the dough roll into balls. Sprinkle flour on the kitchen top and roll the balls thin, cut the sides and make a square, add the filling, roll with a rolling pin to press the filling, and keep the top edge free to seal. The sides should be 1mm thin

* Step 9

Now roll tight and go near the edges and seal with water and roll through in one direction, again sprinkle some flour and roll through, tuck the side like you would do for a spring roll.

* Step 10

Cut with a sharp knife the Bakarwadis and set them aside to fry

* Step 11

In a heavy bottomed pan heat oil and keeping medium high add the Bakarwadis, fry gradually as you don’t want high flame as the filling will burn and outside would be raw, so carefully fry