Baked  Bakarwadi !

Bakarawadi can be labeled as the most addictive snack food of Maharashtra, India! It is a stuffed, savory roll that is deep fried. Here is my baked version that is sure to satisfy your craving for the famous Bakarwadi!

#Diwali #snack #addictive #savory #baked #recipe
Baked Bakarwadi!!!!!

There are two types of Bakarwadi in Maharashtra that are insanely popular. As far as I can remember, there have been people lined up outside the stores to buy them! Their popularity has not faded over the years. Of the two most popular ones, one is the bakarwadi from Pune and the other from Kolhapur. The covering made of besan or gram/chick pea flour is similar in both but each has a distinctive filling.

My recipe is to create a filling similar to the Chitale Bandhu bakarwadi in Pune. The added bonus is that I baked my bakarwadis so I can enjoy them guilt free 🙂 I have made them bigger in size an dare stuffed with the filling!

Here is how I made the Baked Bakarwadis-

I started by making the filling-

#Diwali #snack #addictive #popular #savory #baked #recipe
Ingredients for the filling all ready!
#Diwali #snack #addictive #popular #savory #baked #recipe
Mix together the ingredients for the filling! …..mmmm…..smells so good already!

Then I made the dough. Dividing the dough into two parts, I rolled one part at a time, on a floured surface. It is important to roll the dough as thin as possible for this recipe.

#Diwali #snack #addictive #popular #savory #baked #recipe
Roll the dough, on a floured surface, as thin as possible

Spread ½ of the filling on the rolled out dough.

#Diwali #snack #addictive #popular #savory #baked #recipe
The filling is spread on top of the dough and then rolled up together.

I rolled it tight in a jelly roll fashion and cut the roll in about ¾ inch wide pieces. I repeated the process with the other half of the dough and the filling.

#Diwali #snack #addictive #popular #savory #baked #recipe
Dough rolled and cut for my big sized bakarwadis stuffed with the addictive filling!

I placed them on a greased baking sheet and brushed the bakarwadi lightly with oil.

#Diwali #snack #addictive #popular #savory #baked #recipe
Bakarwadis ready for baking!

After baking for 30 minutes, I flipped them upside down and baked for an additional 10 minutes. Look at these beauties:)

#Diwali #snack #addictive #popular #savory #baked #recipe
Baked and ready to devour!
  • Servings: ”28″
  • Difficulty: ”easy”
  • Print

 Baked Bakarwadi-

Ingredients-

For the filling-

Grind together in a paste

  • 2 hot green chilies (or to taste)
  • 8 mint leaves
  • ½ inch fresh peeled ginger
  • 2 cloves of garlic

Combine with-

  • ½ cup shredded dry coconut, dry roasted
  • ¼ cup sesame seeds, dry roasted
  • 1 tablespoon poppy seeds, dry roasted
  • 1 teaspoon onion powder
  • 1 tablespoon sugar
  • 1 teaspoon cumin seed powder
  • 1 teaspoon coriander seed powder
  • 1/8 teaspoon citric acid
  • Salt to taste
  • ½ cup store bought thin sev
  • ½ cup chopped cilantro leaves

For the dough-

  • ¾ cup besan or chick pea flour
  • 4 tablespoons maida or all-purpose flour
  • 1 teaspoon chili powder (or to taste)
  • ½ teaspoon turmeric powder
  • ½ teaspoon baking soda
  • Salt to taste
  • 1 tablespoon oil
  • Water to knead the dough
  • About 1 ½~2 teaspoons oil for greasing the baking tray and for brushing the bakarwadis.

To make the bakarwadis-

  1. Grind together in a paste, the green chilies, mint leaves, ginger and garlic. Mix with all the other ingredients of the filling. Set aside.
  2. Combine the dry ingredients for the dough. Add the oil and mix it in with your fingertips. Add enough water to form a ball for the dough. Divide in two parts.
  3. Preheat oven to 350 degrees. Roll out one part of the dough. The dough should be rolled as thin as possible.
  4. Spread ½ of the combined filling over it, leaving about ½ inch margin all around the edges. Roll the dough with filling in a jelly roll fashion, making sure it seals at the long edge.
  5. Cut the roll into pieces about ¾ inch wide. Transfer to a greased baking tray. Repeat with the other half of the dough and filling.
  6. Brush the tops of the cut pieces lightly with oil and bake for 30 minutes. Flip the bakarwadis upside down and bake for another 10 minutes to get an even color all around.
  7. Remove, let cool and store in an airtight container.

Bakarwadis are ready to devour! Do let me know how you like this most popular, addictive snack in Maharashtra!

Love,

Sandhya

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29 Comments Add yours

  1. I can imagine the flavors! I’ll have to look for the sev. Of course I have had it many times in chevda type mixtures but have never seen it packaged on its own.

    Liked by 1 person

    1. Sandhya says:

      Thank you Greg! Sev i savailable in thick and thin varieties in packages. I get the thin ones that are not marked hot sev for the bakarwadi and chaat recipes, so I can add the chilies as I like them.I usually get the Masala Mirch brand as I have found it to be consistently good so far.

      Liked by 1 person

  2. Such wonderful array of flavors. Looks delicious! 🙂

    Liked by 1 person

    1. Sandhya says:

      Thank you so much Ronit!

      Liked by 1 person

  3. Omg chitale bandhu bakarwadi..! I remember getting it whenever we visited Pune lol. Thanks for sharing the awesome baked version 😊

    Liked by 1 person

    1. Sandhya says:

      Thank you! This recipe will satisfy your craving for it, plus it is baked! I am addicted to them,lol:)

      Liked by 1 person

  4. Loretta says:

    I don’t think I’ve heard of this before Sandhya, if I have, maybe I don’t remember it by that name?? I’m not too sure. It looks really good though, I like your step-by-step instructions and the first picture pops right out at you, very nice! Of course the baked version is always a bonus. Happy Diwali to you and your family.

    Liked by 1 person

    1. Sandhya says:

      Thank you so much Loretta! These are very popular in Pune, Bombay and kolhapur region of Maharashtra an din Gujarat too. I am addicted to them so am really happy that the baked version came out great:)
      Now I have to try and eat healthy until Thanksgiving:)

      Liked by 1 person

  5. Hilda says:

    These look fantastic. Sev is now on my shopping list for my next trip to Toronto.

    Liked by 1 person

    1. Sandhya says:

      Thank you Hilda. I used the thin sev for the bakarwadi. They come in thick and thin variety.I have found the Mirch Masala brand to be consistently good.

      Like

      1. Hilda says:

        I found the sev, then had to go back and get the thin variety. I just made a batch of these and they turned out excellent. I will be taking them to a potluck with me this evening. Thanks again for another new and excellent recipe.

        Liked by 1 person

      2. Sandhya says:

        Hilda, I am so glad that you made it! do post a picture if you took one.
        Thank you so much for letting me know.

        Like

  6. Linda says:

    I’d never heard of Sev before – I love to learn about different flavors/texture/types of food (checked it out on google! – lol) – this baked bakarwadi sounds really tasty Sandhya – thanks for sharing! 🙂

    Liked by 1 person

    1. Sandhya says:

      Thank you Linda. Sev are noodles made out of chick pea flour and eaten as a snack.
      You are like me! I like to check out new flavors too and do google to find out more about them:)

      Liked by 1 person

  7. Amazing explanation.. It is so tempting. Love the flavors.

    Sowmia – Sowmia’s Galley

    Liked by 1 person

    1. Sandhya says:

      Thank you so much dear!

      Like

  8. Antonia says:

    I love the flavors Sandhya! What a great idea to make a baked version. They look amazing!

    Liked by 1 person

    1. Sandhya says:

      Thank you so much Antonia!

      Liked by 1 person

  9. Omg looks so delicious!

    Liked by 1 person

    1. Sandhya says:

      Thank you Swapna!

      Liked by 1 person

  10. Tempting Bhakh
    arwadis

    Like

    1. Sandhya says:

      Thank you Ruchi!

      Liked by 1 person

  11. reocochran says:

    I like how recipe has coconut and cumin, two unexpected and different flavors together in one dish. 🙂 As always, Sandhya you present lovely food preparation. 🙂

    Liked by 1 person

    1. Sandhya says:

      Thank you so much Robin!

      Liked by 1 person

  12. reocochran says:

    Sounds like the perfect thing to serve with tea or coffee, Sandhya. ♡ Maybe we will get together and enjoy?!

    Like

  13. Sunil Jadhav says:

    Wonderful i make bhakarwadi i like kolhapuri one
    Definite i will try this let u know .thank you

    Liked by 1 person

    1. Sandhya says:

      Thank you so much! I like the Kolhapuri one also. This filling is more like the Pune one. Do let me now how you like it.

      Like

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