Bakarwadi / ಬಾಕರ್ ವಡಿ
(from Nandini’s recipe box)
Source: http://vanilohith.blogspot.in/2011/10/bakarwadi.html
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
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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.
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Add water little by little and prepare a stiff dough. Better you use as much less water as possible.
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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.
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For the stuffing, mix all the ingredients and make a coarse powder. Check and adjust the taste according to your preference.
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Prepare small lemon size balls from the dough and roll them into thin circles using some dry flour (all purpose flour).
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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.
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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.
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Apply tamarind pulp to the edges of circle and roll the circle tightly.
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press the roll lightly with your hands to make it set well. Then, cut it into pieces of 1 cm or required size.
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Prepare the paste using 1 spoon all purpose flour and little water.
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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.
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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.
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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.