Bakarwadi is a mouthwatering fried snack that hails from the western Indian states of Maharashtra and Gujarat. These crispy, golden rolls are stuffed with a heavenly mixture of coconut, spices, and tamarind. One bite, and you’ll be transported to the bustling markets of Mumbai or Ahmedabad.
About the Recipe
This bakarwadi recipe is a true gem, handed down through generations of home cooks. The perfect balance of sweet, spicy, and tangy flavors, combined with the crunch of the fried outer casing, makes these little bites just addictive. Trust me, once you start snacking, you won’t be able to stop.
Why You’ll Love This Recipe:
Apart from the incredible flavors, what I love about bakarwadi is how easy it is to make at home. With a few basic ingredients you likely already have, you can recreate this legendary street food in your own kitchen. The process is fun too – rolling out the dough, stuffing it with the fragrant filling, and frying to golden perfection. Sharing a platter of freshly made bakarwadis with loved ones is such a joyful experience.
Bakarwadi
Ingredients
- 1 cup Flour (gram)
- 1/2 cup Corn Flour
- 1/2 cup Tamarind Extract
- 1/4 cup Ghee
- Oil as required
- Salt as per taste
For the filling:
- 1 cup Dessicated Coconut (grated)
- 1/4 cup White Sesame Seeds
- 1/4 cup Gasa Gasa
- 2 tsp Sugar
- 2 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1 Cardamom (powdered)
- 1 Cloves (powdered)
- 1 Cinnamon (powdered)
- 2 tbsp Coriander Leaves (finely chopped)
- Salt as per taste
Instructions
- Mix corn flour, gram flour, ghee and salt with enough water to a chapati dough like consistency.
- Keep aside for a few minutes.
- Heat a pan over medium flame.
- Dry roast the dessicated coconut, gasa gasa and sesame seeds.
- Add sugar and grind to a fine powder.
- Add salt, red chilli powder, garam masala powder, powdered cardamom, cloves, cinnamon and coriander leaves.
- Mix well.
- Make small balls of the dough and roll them into small-medium chapatis.
- Sprinkle a little tamarind water and place a tablespoonful of the filling.
- Spread well and roll it tightly.
- Cut these rolls into small bite sized pieces.
- Fry these in hot oil and remove.
- Drain excess oil.
- Serve as a snack.
Frequently Asked Questions
Can I bake bakarwadis instead of frying?
Yes, you can bake them for a lighter option. Roll them out thinly, brush with oil or ghee, and bake at 350°F until lightly browned and crisp. The texture won’t be quite as delightfully crispy, but they’re still delicious.
What is gasa gasa?
Gasa gasa is an edible seed commonly used in Indian snacks like chivda. It has a lightly nutty, earthy flavor. You can substitute with pumpkin or watermelon seeds if needed.
Help. My dough is too dry/sticky. What went wrong?
Don’t worry, it’s an easy fix. If too dry, add a tablespoon of water at a time until you get a smooth, pliable dough. If too sticky, work in a little extra flour until it’s manageable.
Can I make the filling ahead of time?
Without a doubt. The coconut-spice filling can be made 2-3 days in advance. Just store it in an airtight container in the fridge until ready to use. Let it come to room temp before stuffing the bakarwadis.
What’s the best way to reheat leftover bakarwadis?
For best results, reheat them in a dry skillet or 300°F oven for 5-7 minutes until crisp again. The microwave can make them a bit soggy. You can refresh them in the fryer too, but go easy on the oil.
