Baked Bakarwadi

Bakarwadi basically is a deep fried snack made of Besan, started in Pune at Chitale Bandhu. This was originally made with leftover farsan. This is a very modified recipe and it is baked.

Prep Time: 1 hr

Cook Time: 45 mins

Ingredients

For the filling

• 3 tbsp Dry coconut pieces

• 1 tbsp Chilli powder

• 1 tsp Turmeric powder

• 1/2 tbsp Fennel seeds

• 1 tbsp Coriander powder

• 1 tbsp Cumin powder

• Salt, to taste

• 1/2 tsp Sugar

• 1 tsp Khuskhus

• 1 tsp Roasted til

• 1 tbsp Garam masala

• 1 cup Fine sev

For the outer covering

• 1 cup Maida

• 3/4 cup Besan

• 1 tbsp Chilli powder

• 1/2 tbsp Turmeric powder

• 1 tsp Baking powder

• 2 tbsp Oil

• as needed water

• as needed to smear in the rotis Tamarind paste

• as needed Olive oil

Instructions

For the filling

1. Put all the ingredients into a blender and grind it into a coarse powder

For the covering

1. In a large mixing bowl, add all the ingredients except oil and water and whisk well

2. Add water little by little and start making a tight stiff dough

3. Smear oil and knead for 2 mins, keep aside for half hour

To proceed

1. Roll one half of the dough into a 1/2″ thickness

2. Smear a thin layer of tamarind paste on it

3. Spread a generous portion of the filling over this

4. Spray olive oil to make it stick well

5. Roll this chapati into a cylinder tightly and seal the edge and both the ends

6. Cut into desired sizes and press lightly in the centre

7. Line these in a greased baking tray and spray olive oil on top

8. Bake these in a preheated oven at 180 degrees C for 25 mins or till the crust is a little dark brown