Bakarwadi – Marathi Recipe

Instructions

• Take maida in a dish.
• Add besan, salt, ajwain and mix well.
• Always crush ajwain between your palms while adding so that it releases nice flavor.
• 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 a light golden color.
• Transfer the roasted spices into a blender 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 edges.
• 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 a rolling pin once.
• Lift one edge and make a 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.