Bakarwadi is a very popular snack from Pune. There are many who are hard core Bakarwadi addicts made by Chitale Bandhu. They refuse to have from any other source. So now try your hand at this version as it is so good and easy that you would prefer making it at home.
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BAKARWADI
INGREDIENTS
Imli / tamarind pulp (thick)
|
2 – 3 tbsp
|
Oil
|
For deep frying
|
DOUGH
|
|
Besan / chickpea flour
|
4 tbsp
|
Maida / refined flour
|
2 tbsp
|
Salt
|
T.T.
|
Oil
|
1 tbsp
|
Water
|
As req.
|
FILLING
|
|
Kopra / Dry coconut grated, toasted &
crumbled
|
3 ½ tbsp
|
Sev
|
3 tbsp
|
Til seeds / sesame seeds toasted
|
1 tsp
|
Powdered sugar
|
2 tbsp
|
Jeera pdr / cumin pdr
|
1 tbsp
|
Dhania pdr / coriander pdr
|
1 tbsp
|
Red chilli pdr
|
1 tbsp
|
Salt
|
T.T.
|
METHOD:
DOUGH
1.
Mix together the maida and besan. Add a little
salt to taste and make a hard dough using water.
2.
Apply little oil and knead it in the dough so
that it does not become sticky. Cover with a clean cloth and keep it aside.
FILLING
3.
Mix all the dry ingredients for the filling. Check
for seasonings and adjust accordingly.
ASSEMBLING
4.
Divide the dough into two equal sized balls.
5.
Roll out the dough like a chapati using a
rolling pin. Do not apply any flour or oil. The oil used in the dough is enough
to prevent it from sticking.
6.
Apply a thin layer of the tamarind pulp all over
the chapatti. Even till the edges.
7.
Sprinkle the prepared filling masala evenly all over
the pulp layer till the edges. The masala will stick to it.
8.
Now start rolling tightly from one side. Apply a
thin layer of the tamarind pulp on each turn. Continue till the end.
9.
Secure the edges tightly to prevent any filling
from falling out.
10.
Cut the roll in half and then cut into pieces of
1 inch thickness.
11.
Heat the oil till smoking hot and then reduce
the flame on medium low.
12.
Deep fry the bakarwadis till golden brown on both sides. Remove
on to a kitchen paper towel.
13.
Allow to cool and store in an airtight jar.
14.
In case the filling seeps out into the oil, then
either it is not rolled tightly enough, there is less of tamarind pulp applied
for sticking or the filling is in excess. It could be any of these reasons.
15.
They will taste almost like the famous Chitale
Bandhu Bakarwadi from Pune.
16.
Makes approx. around 24 pieces.
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