maharashtrian bhakarwadi recipe/bakarwadi(diwali recipe)

This maharashtrian bhakarwadi recipe has a mixed collection of “tangy,spicy and sweetly  inside’s”!!with crispy outer roll.In our area we have a maharashtrian sweet shop and here the bakawadi’s are famous!!I usually buy here and give my daughter as she love these bakarwadi’s so much.For this diwali was in a mood to try something “different” something “savory” from the North and I tried maharashtrian bhakarwadi recipe/bakarwadi !came out really well.While making bakarwadi for each batch it takes a while to cook(min 5-6 minutes)of-course depends on the size.I have given” my filling combo” you can moderate this filling according to your spice level.It should be cooked in low flame so that it is cooked properly.After we knead the dough it should be kept covered for at-least 15 minutes.

maharashtrian bhakarwadi recipe/bakarwadi

INGREDIENTS:

FOR DOUGH:

Besan/Gram flour – 2 cups
Maida/all-purpose flour – 1 cup
Chilli-powder- 1 tbsp
Salt to taste
Asafoetida – 1/2 tsp
Oil   – 4tbsp

FOR FILLING:

Cumin seeds – 1tbsp
Aniseed powder/sombu -11/4tbsp
Chilli powder 11/2tbsp
Poppy seeds/Khus-khus – 2tbsp
Amchur powder – 2tbsp
Coriander seeds – 11/4tbsp
Coconut powder(dry) – 2tbsp
Salt to taste,Asafoetida – 1tsp
Sugar – 2tbsp
Sesame seeds – 3tbsp
(can moderate this filling according to your spice level)

METHOD:

ALL THE FILLING INGREDIENTS

GRIND IT TO A POWDER

TAKE ALL-PURPOSE FLOUR AND GRAM FLOUR IN A BOWL

ADD OIL ,SALT,ASAFOETIDA AND CHILLIPOWDER

FORM A STIFF DOUGH

CLOSE TO REST FOR 15 MINUTES

ROLL IT NOT TOO THICK OR THIN

APPLY ALLPURPOSE PASTE ON ROLLED DOUGH

SPREAD FILLING EXCEPT EDGES

ROLL TIGHT AND EVEN

END SHOULD BE SEALED PROPERLY

CUT OUT TO THICKNESS YOU NEED

REST IT FOR SOME TIME

FRY CRISP IN LOW FLAME AND YOU ARE READY

FOR THE FILLING:

Take Cumin seeds,coriander and khus-khus and blend well then add other ingredients mentioned for filling to a powder.
Keep it ready.

THE PROCESS:

1.Mix all the ingredients mentioned for the dough(crumble it).
2.Add water and make a tight mass as we make for puri’s.
3.Close the lid and rest them for some fifteen minutes.
4.Make a thin paste of all-purpose flour and water in a bowl and keep ready.
5.Now roll out taking one portion of dough(not too thin or thick)
6.Spread the all-purpose flour paste over it
7.Now spread the filling not to the edges.
8.Pinch from the top and then roll tightly as possible.
9.Cut out to the size you wish.
10.Keep them to rest for 5 minutes.
11.Heat oil in a kadai and fry them in a very low flame.
12.For each batch it takes a while to cook(min 5-6 minutes)of-course depends on the size.
13.Take out your bakarwadi and you are all set.
14.Can store it for many days.

maharashtrian bhakarwadi recipe/bakarwadi(diwali recipe)

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Total Time 1 hour hr 10 minutes mins

Ingredients

  

FOR DOUGH!:

• Besan/Gramflour - 2 cups
• Maida/allpurpose flour - 1 cup
• Chillipowder - 1 tbsp
• Salt to taste
• Asafoetida - 1/2 tsp
• Oil - 4tbsp

FOR FILLING!:

• Cumin seeds - 1tbsp
• Aniseed powder/sombu -11/4tbsp
• Chilli powder 11/2tbsp
• Poppy seeds/Khus-khus - 2tbsp
• Amchur powder - 2tbsp
• Coriander seeds - 11/4tbsp
• Coconut powder dry - 2tbsp
• Salt to taste
• Sugar - 2tbsp
• Asafoetida -1tsp
• Sesame seeds - 3tbsp
• can moderate this filling according to your spice level

Instructions

 

FOR THE FILLING!:

• Take Cumin seeds,coriander and khus-khus and blend well then add other ingredients mentioned for filling to a powder.
• Keep it ready.

FOR THE PROCESS!:

• Mix all the ingredients mentioned for the dough(crumble it).
• Add water and make a tight mass as we make for puri's.
• Close the lid and rest them for some fifteen minutes.
• Make a thin paste of all-purpose flour and water in a bowl and keep ready.
• Now roll out taking one portion of dough(not too thin or thick)
• Spread the all-purpose flour paste over it
• Now spread the filling not to the edges.
• Pinch from the top and then roll tightly as possible.
• Cut out to the size you wish.
• Keep them to rest for 5 minutes.
• Heat oil in a kadai and fry them in a very low flame.
• For each batch it takes a while to cook(min 5-6 minutes)of-course depends on the size.
• Take out your bakarwadi and you are all set.
• Can store it for many days.
  
• 

Notes

After we knead the dough it should be kept covered for at least 15 minutes.
After we slice the dough we should allow the dough to dry for sometime to remove any moisture.
It can be rolled out in a rectangle to get perfect shape.
I have given my filling combo (chillies and amchur amount) you can moderate this filling according to your spice level.
It should be cooked in low flame so that it is cooked properly.
For each batch it takes a while to cook(min 5-6 minutes)of-course depends on the size.