Bakarwadi | How to make Maharashtrian bhakarwadi

   Cooking Time: 40min 

Item Quantity
All-purpose flour or Maida 1 Cup
Cornmeal  2 Tablespoons
Asafetida or Hing 1 Teaspoon
Turmeric powder (Optional) 1 Tablespoon
Dry Coconut 1/4 Cup
Cumin Seeds or Jira 1 Tablespoon
Coriander seeds or Dhaniya 1 Tablespoon
fennel seeds or Saunf 1 Tablespoon
Sesame seeds or Til 2 Tablespoons
Chili powder 1 Tablespoon
Amchur Powder or dry mango powder (Optional) 1/2 Tablespoon
Sugar  2 Tablespoons
Sev (Optional) 2 Tablespoons
Tamarind chutney4 Tablespoons
Oil Deep Fry
Salt As per test

  1. The very famous Maharashtrian Bakarwadi is very famous all over the world, its recipe is very easy, let's begin with kneading the dough first. Take a mixing bowl, add all-purpose flour or maida, gram flour or Besan, half tablespoon of Asafetida or Hing, turmeric powder, salt as per test and two tablespoons of hot oil.
  2. Mix it well and start kneading the dough by adding water gradually. We need semi-soft dough. Apply some oil on top of the dough and keep it aside at least for 20 min.
  3. Now let's make the stuffing of Bakarwadi, take a grinding jar and add dry coconut, cumin seeds, coriander seeds, chili powder fennel seeds, sesame seeds, Amchur Powder or dry mango powder, sugar, Asafetida or Hing, turmeric powder and salt as per test. Grind it well and make a fine powder without any wet ingredient.
  4. Add the Sev in this powder and mix it well. So our stuffing is ready. It will better to have zero number Sev with us.
  5. Now take a portion of the dough and roll it out. Apply some oil on top of it, while rolling, if it's sticking to pin.
  6. After rolling it medium roti out of it, apply the tamarind chutney on ti by brush or spoon and now sprinkle some powder on it. The powder gets stick to the roti, now roll it out by hand as shown in referral image. 
  7. Press the roll gently, and cut the slices out of it. Press each cut as shown in the image and it's ready to deep fry.
  8. Deep fry it on low flame, it will take around 4 to 5 min to deep fry it properly from both the sides. This can stay crunchy and crispy a week-long. Enjoy the best Bakarwadi.

1) Adding fresh coriander can increase Bakarwadi's test, but we didn't prefer it cause, it affect the crunchiness of it and life of Bakarwadi get reduced as there is water in it.
2) Try to cut both the top and bottom edges of roti as shown in the image, it will improve the shape of Bakarwadi.

This homemade Bakarwadi is a very delicious having about 150 calories in 4 pieces of it. It's a very tasty and authentic Maharashtrian food.

Bakarwadi is a traditional sweet and spicy snack, popular in Maharashtra, Gujarat and Rajasthan, and widely available in the markets of Pune.

This very tasty and it's favorite to every age of peoples. Bhakaharwadi are from Two Different Origin one is from Vadodara, Gujarat and another is from Pune, Maharastra. Especially, Chitale Bakarwai is very famous from Pune. 

We can have it on tiny snack time, it remains as it is for about 7 to 8 days. While going to the picnic we can take it with us. Kids love it a lot. If the stuffing is extra, we can make the small Kachori out of it. 

These Kachori are special dumpling's remain as it is for about 15 days as we are not going to add tamarind chutney in it.

It has lots of ingredients in it, but it tests very good and it comes from these ingredients only. Try out this delicious recipe at your home and keep eating. We are eager to hear your experience with this Chatpati Bakarwadi. Don't forget to comment on us. 


Referral images: 
1) Ingredients of stuffing:

Ingredients of stuffing

2) Grind it and add sev in it:

Grind it and add sev in it

3) After rolling out the portion of dough apply tamarind chutney and add some stuffing on top of it, cut out the edges as well:

apply tamarind chutney and add some stuffing on top of

4) Roll out the dough by pressing it a little:

Roll out the dough

5) Cut it in small pieces:

Cut it in small pieces

6) Press it by both palms, and Bakarwadi ready to deep fry:

Press it by both palms, and Bakarwadi ready to deep fry