Bakarwadi
Photo by Pooja Hanabaratti
Ingredients
For the Dough
- ½ cup whole wheat flour
- ½ cup gram flour (besan)
- 2 – 3 tbsp coconut butter
- ½ tsp turmeric powder (haldi)
- ½ tsp red chilli powder
- Unrefined salt as per taste
For the Filling
- 3 tbsp fresh grated coconut
- 3 tbsp dry dates’ (kharek) powder
- 1 tbsp unpolished sesame (til) seeds
- 1 tbsp poppy seeds (khus khus)
- 1 tbsp fennel seeds (saunf)
- 1 tbsp coriander (dhania) seeds
- 1 tbsp cumin (jeera) seeds
- 1 tsp tamarind (imli)
- 1 tsp red chilli powder
- 1 tsp unrefined salt
- ⅛ tsp powdered cloves (for authentic bakarwadi taste)
Method
Mix the flours and add the coconut butter, spices and salt. Mix really well to obtain a crumb-like texture. Remove and keep aside 1 tbsp of this mixture. Adding water a little at a time, knead a chapatti-like (firm) dough. Cover and keep aside. Let the dough rest for at least 30 minutes.
In a chutney grinder, grind all the ingredients for the filling to a coarse powder. Do not add water. Transfer to a bowl and mix in the flour mixture kept aside.
Roll out the dough until it is ⅛” thick. Rub a little coconut butter on top. Now, spread a layer of the ground masala on top, leaving a border of a centimeter around it. Start rolling from one end, making a tight roll up to the end. Apply water on the end and seal the edges. Roll this log formed until all air pockets are removed. Cut this log into 1 cm thick discs and place them on a baking tray lined with parchment paper. Keep them aside for 10 – 15 minutes to dry out.
Preheat the oven to 200 °C and bake the bakarwadis at 200 °C, until brown. It takes about 12 – 15 minutes. Each oven is different, so please keep an eye on them. Cool thoroughly before serving. Store in an airtight container. They stay fresh for up to a week.