Categories: Sweets

Ingredients

• 1 ) For the dough:
• All purpose flour / Maida - 1 cup
• Besan flour - 2 tbsp
• Salt to taste
• Red chilli powder - 1/2 spoon
• Water - little more than 1/4 cup
• Oil - 1 spoon
• 2 ) For the stuffing:
• Dessicated coconut - 3 tbsp
• Poppy seeds - 1 tbsp
• Red chilli powder - 2 spoon (according to taste)
• Sugar - 2 spoon
• Salt to taste
• Amchur powder - 1/2 spoon
• Cloves - 1
• Cumin coriander powder - 1/2 spoon
• Fennel seeds / saunf - 1 spoon
• 3 ) Other ingredients:
• Around 2 spoons of tamarind (soaked in water for 20 minutes)
• Oil for deep frying
• 1 spoon all purpose flour and little water to prepare the paste

Directions

1. Start with preparing the dough. Mix all purpose flour, besan flour, salt and chilli powder in a mixing bowl. Add oil and mix it well.

2. Add water little by little and prepare a stiff dough. Better you use as much less water as possible.

3. Knead the dough well and apply some oil to the dough ball. Close it with a lid and let it rest for atleast 20 minutes before we start working.

4. For the stuffing, mix all the ingredients and make a coarse powder. Check and adjust the taste according to your preference.

5. Prepare small lemon size balls from the dough and roll them into thin circles using some dry flour (all purpose flour).

6. Apply the tamarind paste lightly to the rolled circle spread the stuffing evenly. Quantity of stuffing depends on the size of rolled roti. A thin layer of stuffing will be ideal.

7. Lightly press the stuffing with your fingers to set it properly. Don’t put the stuffing till the edges. Otherwise, stuffing will come out while deep frying.

8. Apply tamarind pulp to the edges of circle and roll the circle tightly.

9. press the roll lightly with your hands to make it set well. Then, cut it into pieces of 1 cm or required size.

10. Prepare the paste using 1 spoon all purpose flour and little water.

11. Dip both the sides of bakarwadi in the paste and deep fry on medium heat. This dipping will prevent the stuffing from coming out while deep frying.

12. Deep fry the bakarwadi in batches on medium flame for atleast 10 to 15 minutes. Just 3 – 4 minutes taking them out, increase the flame lillte-bit to make them nicely colored.

13. Keep them for cooling on a tissue paper and then, store in an air tight container. It will be nice to have them with a cup of tea or coffee.

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