Crispy Bakarwadi | Tips & Tricks for Perfect Bakarwadi | स्वादिष्ट खस्ता बाकरवड़ी | Chef Sanjyot Keer

Full written recipe for Bakarwadi

Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 800-900 grams of bakarwadi

Dough
Ingredients:
Maida (refined flour) - 2 cups
Namak (salt) - 1 tsp
Gun guna tel (warm oil) - 3 tbsp
Water as required
Method:
For dough, take a big size vessel, add maida, salt and warm oil, mix and combine well, rub the flour while combining, it should hold when you press the flour.
Further add warm water gradually and knead to make a semi stiff dough. I've used less than 3/4th cup of water you can adjust accordingly.
Once the dough comes together, rest it for 10 minutes, resting the dough will help in kneading properly.
After the rest transfer the dough over the platform and knead well for 4-5 minutes or until smooth while stretching the dough. Cover with a moist cloth & rest the dough for a minimum of 30 minutes. By the time you can prepare the filling.

Bakarwadi filling
Ingredients:
Jeera (cumin seeds) - 1.5 tbsp
Dhaniya (coriander seeds) - 2 tbsp
Safed til (white sesame) - 1 tbsp
Hing (asafoetida) - 1 tsp
Spicy red chilli (teekhi lal mirch) powder - 1.5 tsp
Salt - 1.5 tsp
Nariyal (fresh coconut) - 1/2 cup
Imli ka gooda (tamarind pulp) - 4 tbsp
Gud (jaggery) - 4 tbsp
Water 50 ml
Mora sev 200 gm/3 cups
Fresh coriander a handful
Green chilli paste of 2 chillies
Method:
We need to start by first making the bakarwadi spice mix, for that, set a pan on low heat and heat until its moderately hot, add jeera seeds, coriander seeds & white sesame, dry roast on low flame until its aromatic, further transfer the roasted spices over a plate and cool down to room temperature.
Now, divide the roasted spices in two batch and transfer one batch in a grinding jar to make fine powder whereas grind the other batch of the spices keeping the texture coarse, you can pound it in a mortar pestle or you could coarsely grind it in a mixer grinder as well.
Now mix both the batch of the powdered spices together along with hing, spicy red chilli powder & salt, mix well, your bakarwadi spice mix is ready.
Now, again set a pan on medium heat, add the fresh coconut and dry roast on low flame to dry out its excess moisture. Transfer over a plate and cool down to room temperature.
Set another pan on medium heat, add the tamarind pulp, jaggery and water, mix well until the jaggery dissolves, stir and cook for 3-4 minutes or until the syrup is thick in consistency, take it off the heat and cool down to room temperature.
As the components for making the filling is ready, take a mixing bowl, add the mora sev, crush the sev to break down in smaller chunks, also add the roasted coconut, freshly chopped coriander leaves, green chilli paste, bakarwadi spice mix, and the prepared tamarind & jaggery syrup, I’ve added 4 tbsp of syrup you can adjust as per your convenience, but make sure adding syrup more than its requirement will make the filling moist. Mix well to distribute the syrup evenly in the mixture. Make sure not to overmix or else the sev may disintegrate.
Taste the filling to check the seasoning, sweetness & spiciness at this stage. Your filling is ready.

Making of bakarwadi
Ingredients:
Prepared dough
Bakarwadi filling
Oil for frying

For making of bakarwadi method continued in the comment section below

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