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Bakarwadi is liked the most in Gujarat and Maharashtra.
Let’s see what all ingredients are required for making Bakarwadi
Maida - 1 cup
Gram flour - 1 cup
Cumin seeds - ¼ tsp
Poppy seeds - 1 tbsp
Sesame seeds - 1 tbsp
Coconut powder - 1 tbsp
Ginger powder - ¼ tsp
Coriander powder - 1 tsp
Red chilly powder - ¼ tsp
Garam masala - ¼ tsp
Turmeric powder - ¼ tsp
Sugar - 1 tsp
Salt - as per taste or ½ tsp
Lemon juice - 2 tsp
Curry leaves - 6-7 leaves
Oil - to fry Bakarwadi and add in dough
Knead dough for Bakarwadi
For this add maida and gram flour in a utensil
Add ¼ tsp salt
and oil.
For 200 grams flour add 50 grams oil.
We are adding 2 tbsp oil in flour.
Mix all ingredients nicely.
Add little water at a time and knead hard dough.
Keep aside the dough for 10-15 minutes so that dough gets set
Meanwhile prepare masala.
Add 1 tsp oil in pan.
Add cumin seeds in oil as well.
After sautéing cumin seeds add curry leaves,
sesame seeds
poppy seeds
coconut powder
coriander powder
and turmeric powder.
We have roasted these ingredients now add rest of the spices as well.
Add sugar
salt
garam masala
ginger powder
red chilly powder
Mix all ingredients and grind them in mixture to get a fine powder.
Dough is ready; make balls from it.
Make 2 balls from this much of dough.
Roll the ball thinly like that of parantha.
Now layer lemon juice on the top so that masala stick to it and you get a tarty flavor as well.
Spread 2-3 tsp masala on the parantha.
Now we will roll it like this.
Spread some more lemon juice so that the last roll sticks nicely
Close from both ends.
Now cut into ½ -.45 inch chunks.
Now we will fry them.
Place as many Bakarwadi as possible at a time
Flip when they get slightly roasted.
Fry on low flame else they will turn brown from top and remain raw from inside.
Take out the bakarwadis when they turn brown in color.
Crunchy and crispy bakarwadis are ready.
Store in an air tight container and enjoy eating for up to 4 weeks.
Try making bakarwadi and share your experiences with us.
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