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Writer's pictureNandini R Kini

Bakharwadi

Updated: Oct 8, 2021







Ingredients


1 cup all purpose flour/ maida

3/4 cup besan/gram flour

1/2 tsp turmeric powder

3 tblsp oil + Oil for deep frying

Salt to taste


For the stuffing:

Khus khus / poppy seeds 1/4 cup

Sesame seeds / til 1/4 cup

Dry coconut/ Copra grated 1/2 cup

crushed ginger 1 tblsp

cumin pdr 1/2 tblsp

coriander pdr 1/2 tblsp

chopped coriander leaves 2 tblsp

Asafoetida 1/2 tsp

Sugar powder

2-3 tblsp

Salt to taste

Tamarind paste or lime juice 3 tsp





Procedure

  • In a bowl mix maida, besan, salt, turmeric pdr, and oil

  • Mix well and make a stiff dough adding water

  • Keep the dough covered for 30 mins

  • In a pan dry roast poppy seeds and sesame seeds separately

  • Roast the copra slightly land put in a bowl

  • Grind coarsely copra, til, and poppy seeds and keep in a bowl

  • Add all other spices, sugar, salt, coriander leaves and mix well to copra mixture

  • Divide the dough into portions

  • Make balls and roll them into thin rotis

  • Spread tamarind paste over it and put the stuffing around 2-3 tblsp all over the roti and press it a little

  • Roll it tightly into a cylinder shape and cut it into pieces

  • Heat oil and deep fry into crisp bakharwadis

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