Sunday, November 21, 2010



A typical maharashtrian snack, can be enjoyed with a hot cup of tea or can be dipped in cooling curd or simply eaten the way it is...........

For BAKARWADI, you will need:

Ingredients for the outer cover:
1 cup Chana atta (gram flour)
1/2 cup wheat flour
1/2 cup maida
Salt to taste
1 tbsp red chilly powder
1 tsp turmeric powder
Water (to make a dough)

Ingredients for filling:
4 tbsp tamarind pulp
4 tbsp jaggery powder (or grated)
4 tbsp water
1 tbsp jeera (cumin seeds)
1 tbsp dhaniya (coriander seeds)
4-5 peppercorns
2 dry red chillies
1 tsp kasuri methi
1 tbsp oil
Salt to taste
1 tbsp red chilly powder
1 cup sev (ready made packet of sev)
4 tbsp cup sesame seeds
Oil for frying


Knead a dough(with the ingredients mentioned) like you make for chapatis.

For making filling:

In a pan take oil, put dry red chillies, dhaniya, jeera, peppercorns, little salt, kasuri methi - roast these maslas and grind them into a fine powder.

Mix the tamarind pulp, jaggery and water and bring it to a boil.
Now, add the masala powder, to the tamarind - jaggery mixture.
Add salt to taste and some red chilly powder.
Keep it aside and let this paste cool.

Now roll out chapati out of the dough.
Brush the tamarind - jaggery paste to it, then spread the sev, sesame seeds evenly over it.

Then roll it from the side and form into a roll! (like you make for spring roll - but roll it tight)

Once rolled cut them into pieces, and then press each tight so that the filling stays intact.

Deep fry these! And serve hot or store in an air-tight container once cooled .. lasts atleast a month

Amrutha Langs

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