BAKARWADI- A DEEP FRIED, DISK SHAPED SNACK, HAS FANS ALL OVER THE WORLD.
This is a very yummy snack, originated in GUJARAT, BUT BECAME MORE POPULAR IN MAHARASHTRA-PUNE. It is now available in many sizes in the market.(mini, medium and big size)
Making of BAKARWADI is a very interesting and enjoyable process. Outer covering is made with a combination of Maida, Gram Flour and Salt. Filling is with some Spices and Herbs. Some sweet and sour tastes are also added to make it very unique SNACK.
The first look of the BAKARWADI will tempt you to go and taste it .
let us learn to make this beautiful snack, step by step..
INGREDIENTS NEEDED TO KNEAD THE OUTER DOUGH:
- All purpose flour-1 cup
- Gram flour (Besan)-3 table spoon
- Table salt-1/2 tea spoon
- Oil-3 table spoon
- water -3-4 table spoon (as required)
Note : 1 cup gram flour +1/2 cup wheat flour+2 table spoon oil and salt can also be used to make the dough for BAKARWADI.
METHOD OF KNEADING DOUGH FOR BAKARWADI.
- Take a mixing bowl or a big plate.(parath)
- Sieve the flours.
- Add salt and mix.
- Heat 3 table spoon of any edible oil and combine with the flours using a spoon.
- Now slowly add water (1 table spoon at a time), and knead a stiff dough.
- Keep the dough covered for rest.(about 30 mts.)
- Meanwhile prepare the stuffing for BAKARWADI.
INGREDIENTS NEEDED FOR STUFFING (IN BETWEEN LAYERS)
- Gram flour-5 teaspoon
- Dry coconut (desiccated)-4 tablespoon
- Fennel seeds (saunf)-1.5 tablespoon
- Gingelly seeds (Til)- 2 tablespoon
- Coriander seeds(Dhaniya)-2 tablespoon
- Cumin seeds(Jeera)1.5 teaspoon
- Cinnamon-1 small piece
- Cloves-2 numbers
- Poppy seeds(Khuskhus)-1 tablespoon
- Garam Masala-1.5 teaspoon
- Table Salt-1 level teaspoon
- Red Chilly Powder-1 table spoon
- Turmeric (Haldi)- 1/2 teaspoon
- Amchur(dry mango powder)-1.5 teaspoon
- Normal Sugar -3 teaspoon
- Dry Coriander leaves-1 table spoon
- Plain water -to smear the rolled dough.(chapati)
- Tam paste (a little diluted can be applied instead of plain water ,while rolling Bakarwadi)
METHOD OF MAKING THE STUFFING
- Take a frying pan, heat on a low flame.
- When hot put cumin seeds, fenal seeds, coriander seeds, gingelly seeds, cloves and cinnamon.
- Dry roast for 1 minute and remove on a plate.
- Cool and grind to a coarse powder.
- Keep the pan again and dry roast Desiccated coconut, till it changes its colour to light pink.
- Remove on a plate
- Now again to the same pan add 3 teaspoon of oil and gram flour.
- Roast till you get a nice aroma and raw smell of the gram flour is completely gone. Put of the flame.
- Now add poppy seeds to it.
- Now combine all the powders together and keep ready.
METHOD OF ROLLING THE DOUGH AND STUFFING
- Now take the dough and knead once again.
- divide it into 2 or 3 parts.
- Make a smooth ball,
- Flatten and roll it into a thin circle.
- You can trim the sides and make a square.
- Now apply water all over, on the rolled chapati with the help of brush.
- With the help of a spoon spread an even layer of the stuff you prepared.
- Leave little space all over while layering the stuff.
- Now is the time to roll the layered chapati, slowly and firmly to get a stiff roll like a log (2-3 times)
- Take a knife and cut the log into 1/2 an inch disks.
- PRESS THEM ON BOTH THE SIDES TO SECURE THE STUFFING, BEFORE DEEP FRYING.
DEEP FRYING THE BAKARWADI.
- Keep a deep fry pan with oil to heat at medium flame.
- When hot enough, reduce the flame and put the stuffed disks into the oil to deep fry.
- Deep fry them turning on both the sides.
- Now at high flame, fry them to get much crispier,
- When done remove on a kitchen tissue to drain extra oil.
- YUMMY, CRISPY, CRUNCHY, DELICIOUS, SPICY DISKS-OUR BAKARWADI IS READY TO SERVE WITH YOUR EVENING TEA.
NOTE: You can store in an air tight container and keep it at least for 15 days, if you can resist eating it.
one more ta time snack isinthis link.
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