Crispy Bakarwadi | Tips & Tricks for Perfect Bakarwadi
Bakarwadi is all-time favorite deep-fried snack made with simple flour and dry seasonings. The recipe is mostly from the well-known Marathi and Gujarati cuisines, and it is commonly prepared during festival festivities. It’s usually served as a savory snack with other popular desserts, but it can also be enjoyed along with a cup of tea in the evening.
- Maida (refined flour) – 2 cups
- Namak (salt) – 1 tsp
- oil – 3 tbsp
- Water as required
- Take a large mixing bowl, add maida, salt, and warm oil, and mix thoroughly. Rub the flour in while combining, and it should hold together when pressed.
- Continue to gradually add warm water and knead to form a semi-firm dough. I used less than 3/4 cup of water, but you can modify it as needed.
- Rest the dough for 10 minutes once it has come together. Resting the dough will aid in effective kneading.
- After the dough has rested, take it to the platform and knead it for 4-5 minutes, or until smooth, while extending it.
- Cover with a damp cloth and set aside for at least 30 minutes. You’ll have enough time to prepare the filling.
- Jeera (cumin seeds) – 1.5 tbsp
- Dhaniya (coriander seeds) – 2 tbsp
- Safed til (white sesame) – 1 tbsp
- Hing (asafoetida) – 1 tsp
- Spicy red chilli (teekhi lal mirch) powder – 1.5 tsp
- Salt – 1.5 tsp
- Nariyal (fresh coconut) – 1/2 cup
- Imli ka gooda (tamarind pulp) – 4 tbsp
- Gud (jaggery) – 4 tbsp
- Water 50 ml
- Mora sev 200 gm/3 cups
- Fresh coriander a handful
- Green chilli paste of 2 chillies
- To make the bakarwadi spice mix, heat a pan on low heat until it is moderately hot, then add jeera seeds, coriander seeds, and white sesame seeds and dry roast on medium heat until aromatic. Transfer the roasted spices to a plate and cool to room temperature.
- Now, divide the roasted spices into two batches and grind one batch into a fine powder in a grinding jar, while grinding the second batch into a coarse powder in a mixer grinder. You can pound it in a mortar pestle or coarsely ground it in a mixer grinder.
- Now combine both batches of powdered spices, hing, spicy red chilli powder, and salt in a mixing bowl.
- Now combine both batches of powdered spices, along with hing, spicy red chili powder, and salt, and mix thoroughly. Your bakarwadi spice mix is now ready.
- Set a pan over medium heat once more, add the fresh coconut, and dry roast it at a low temperature to remove any excess moisture.
- Transfer to a platter and set aside to cool to room temperature.
- Set a second pan over medium heat and add the tamarind pulp, jaggery, and water. Stir well until the jaggery dissolves, then cook for 3-4 minutes or until the syrup thickens. Remove from the heat and cool to room temperature.
- Take a mixing bowl and add the mora sev, crushing the sev to break it down into smaller chunks, as well as the toasted coconut, freshly cut coriander leaves, green chili paste, bakarwadi spice mix, and the prepared tamarind & jaggery syrup.
- I used 4 tbsp of syrup, but you can alter it to your liking. Adding more syrup than the recipe calls for will make the filling juicy.
- Mix thoroughly to ensure that the syrup is evenly distributed throughout the mixture.
- Make sure you don’t overmix the sev or it may dissolve.
- At this point, taste the filling to check for seasoning, sweetness, and spiciness. Your filling is finished.
Making of bakarwadi
- Prepared dough
- Bakarwadi filling
- Oil for frying
Also Read About: Veg Hakka Noodles Recipe | A vegan loaded noodles
- Veg Green Thai Curry | Home-made Thai Curry Paste |The Vegetarian Thai Green Curry is made with homemade Thai green curry paste, vibrant fresh hot chili peppers, and green coriander leaves, ground with lemongrass, and fill it…
- Phulkopir Shingara | A Bengali Style Samosa |It’s best to describe eating phulkopi’r shingara as a transcendental experience. When you’re done, time stands still, and everything else in life seems to lose its appeal. Seasonal…
- Mexican Tomato & Corn Soup Recipe | Salsa, Nachos |The soup has a somewhat charred and smokey flavor because of the fire-roasted tomatoes. But don’t worry if all you have is a can of chopped tomato! It’ll…
- Authentic Punjabi Rajma Recipe | Punjabi Style Rajma |Rajma is a Punjabi dish cooked with kidney beans, onions, tomatoes, and spices that is softly spicy, creamy, and delicious. With the addition of additional water, the aromatic…
- Masala Maggi in Chinese style recipe in 5 minsMaggi is one of the most popular and simple rapid snack meal dishes using noodles and flavor enhancers. It’s basic, straightforward, and, more importantly, it appeals to a…