#ChitaleBakarwadi #BakarwadRecipe
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Bakarwadi is a traditional snack recipe. This is Pune, Maharashtra special recipe. Different spices are stuffed, rolled and fried. These taste just awesome. You just can’t stop yourself from eating more. Do try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 1 cup Maida
• 1 tbsp Besan
• Salt to taste
• 1/4 tsp Ajwain / Carom seeds
• 2 tbsp smoking hot Oil
• Water
• 1 tbsp Coriander seeds
• 1/2 tsp fennel seeds
• 1/2 tsp Cumin seeds
• 1 tbsp Sesame seeds
• 1/2 tbsp Poppy seeds
• 1/2 cup dry shredded Coconut
• 1 tsp Red chili powder
• 1/2 tsp Garam masala
• Salt to taste
• 1/2 tsp Sugar
• Tamarind-Gudh chutney
• Shev
• Oil for frying
Method:
• Take maida in a dish.
• Add besam, salt, ajwain and mix well.
• Always crush ajiwain between your palms while adding so that it
releases nice flavour.
• Mix everything well together.
• Add hot oil and mix well.
• When the oil cools down a little rub it well to all the maida.
• Add a little water at a time and knead stiff dough.
• The dough should be soft at all.
• Transfer the dough into a bowl, cover and rest it for just about 10
minutes.
• Heat up a pan on medium heat.
• Add coriander seeds, fennel seeds, cumin seeds and roast
everything for just about a minute. Do not roast longer.
• After about a minute or so add sesame seeds, poppy seeds and
roast everything for about 30-40 seconds.
• Add dry coconut and roast until it gets light golden color.
• Transfer the roasted spices into a bender jar and add red chili
powder, garam masala, salt to taste, sugar when these cool down
a little.
• Blend everything into fine powder and masala for bakarwadi is
already.
• Take the dough and divide it into 3 equal portions.
• Make each portion nice and smooth.
• Roll a portion into a little thin round disc.
• The chapatti should be thin at the center and a little thick at the
eges.
• The chapatti should not be too thin.
• Spread tamarind gudh chutney on the chapatti.
• Add the masala on the chutney and spread it well.
• Spread some shev on the masala. Leave some gap along the
edges.
• Roll the masala on the chapatti with rolling pin once.
• Lift one edge and make tight roll.
• Cut the edges off and cut the roll into about 1” vadi.
• Press each vadi a little so that masala won’t come out while
frying.
• Do not press much. The vadi should retain its shape.
• Heat up oil on low heat.
• Drop the vadi into hot oil and fry it on low heat only for about 5-6
minutes.
• Keep on stirring with a fork at the intervals.
• When the vadi is fried well from on sides, take them out.
• Bakarwadi is already.
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