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!
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-
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.
Spread ½ of the filling on the rolled out dough.
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.
I placed them on a greased baking sheet and brushed the bakarwadi lightly with oil.
After baking for 30 minutes, I flipped them upside down and baked for an additional 10 minutes. Look at these beauties:)
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
- 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-
- Grind together in a paste, the green chilies, mint leaves, ginger and garlic. Mix with all the other ingredients of the filling. Set aside.
- 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.
- Preheat oven to 350 degrees. Roll out one part of the dough. The dough should be rolled as thin as possible.
- 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.
- 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.
- 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.
- 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!