Bakarwadi is an all time favourite snack. Here is a mini version of it. It is a very easy and simple recipe. You can try this recipe at home and drop a comment for me.
Ingredients:
Instructions:
- Take maida into a dish and add besan, salt to taste, ajwain.
- Mix well and add oil.
- Mix the oil well with flour so that mixture becomes crumbly.
- When the oil is mixed well with the flour add a little water at a time and knead stiff dough.
- Transfer the dough into a bowl, cover and rest it for at least 10-15 minutes.
- Take fennel seeds, cumin seeds into a blender jar and blend into powder.
- Add desiccated coconut, sugar, garam masala, red chili powder, sesame seeds, chat masala, salt and blend it in mixer. You can use shredded dry coconut in place of desiccated coconut.
- Stuffing is already.
- Take the dough and knead it once more.
- Take a small ball of dough and roll it into thin square.
- Trim the edges to make it nice square.
- Divide the square into 2 parts.
- Spread tamarind chutney on one portion that gives nice binding and tangy taste.
- Spread the stuffing on the chutney and press it gently.
- Roll it vertically into a roll as tight as possible.
- Roll again back and forth to keep the masala intact with the roll.
- Cut the roll into small pieces.
- Take one of the pieces and press it in your palms to flatten.
- Heat up oil on medium heat in a pan.
- Drop the rolled bakarwadi into hot oil and fry until these turn deep golden from both the sides.
- Take the bakarwadi out, drain the excess oil and transfer them into a dish.
- Mini bakarwadi is already.
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