Saturday, 19 July 2014

BAKARWADI

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.

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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