Kolhapuri Bakarwadi (Baked version)

 

Ingredients

 

The ingredients are :-

 

For the filling or bakar :-

  • 1) 2 cloves,
  • 2) 8/10 black pepper corns,
  • 3) 2 teaspoon cumin seeds.
  • 4) 2 table spoons coriander seeds.
  • 5) 2 inches cinnamon stick,
  • 6) 1 tablespoon aniseeds,
  • 7) 1 tablespoon poppy seeds,
  • 8) 2 tablespoon sesame seeds,
  • 9) 1 ½ cup desiccated coconut,
  • 10) 1 tablespoon red chili powder,
  • 11) 1 teaspoon asafoetida,
  • 12) 8/10 garlic pods,
  • 13) salt to taste,
  • 14) fresh coriander leaves, chopped and slightly dried,
  • 15) 1 teaspoon turmeric powder,

For the cover

  • 1) 1 ½ cup gram flour (besan),
  • 2) ½ cup plain flour (maida),
  • 3) ¼ cup rice flour (optional, but recommended for crispy bakarwadis)
  • 4) ½ teaspoon baking powder,
  • 5) ½ teaspoon turmeric powder,
  • 6) 1 teaspoon red chili powder,
  • 7) 2 to 3 tablespoon oil.

 

Directions

Instructions

 

  • 1) In a hot pan, roast the sesame seeds till they pop. Remove.
  • 2) In the same pan, heat a little oil and fry the dry spices from 1 to 7, in that order.
  • 3) Remove and cool in a dish. ( Do not mix with sesame seeds )
  • 4) In the same pan, roast the desiccated coconut till pink and crisp. (Take care not to burn it.) Turn off the heat. Add red chili powder, asafoetida and turmeric powder, while still in pan. Cool slightly.
  • 5) Grind the roasted spices to fine powder. Add the roasted coconut mixed with other dry spices, the garlic pods (chopped, if too big) and grind together with spice powder again.
  • 6) Remove in a plate, add sesame seeds and coriander leaves. Add salt and check the taste. The filling should be little hot and spicy. You may add more chili powder, if needed. This filling can be made, one or two days in advance. Actually it is advisable to make in advance, so that the coconut, is infused with spices. Store in air tight container.
  • 7) When you want to make the Bakarwadi, prepare dough for the cover. Mix all the ingredients, except oil. Then add oil and mix well. Knead a hard dough with little water and cover with damp cloth. Keep it aside for 15/20 minutes. Knead again. It should be smooth to roll, but still not very soft.
  • 8) Divide the dough in two parts. Roll it in oblong shape, as thin as possible. (Not too thin, otherwise it will break while rolling.)
  • 9) Preheat the oven for 200 degrees centigrade.
  • 10) Divide the filling in two parts, Apply little oil and spread the filling on rolled out dough, evenly. Leave the edges uncovered as seen in picture.
  • bakarawadi1
  • 11) Press down the filling (with rolling pin), so that it sticks to the dough.
  • 12) Start rolling from one side, and keep on pressing, so that there no air pockets left inside.
  • 13) When the roll is done, flatten it firmly with your palms and cut into one inch wide pieces.
  • bakarawadi2
  • 14) Repeat for remaining dough.
  • 15) On a baking tray, spread parchment paper and apply little oil. Arrange the Bakarwadis, keeping little space in between, and slightly brush with oil.
  • bakarawadi 3
  • 16) Bake for 20 to 25 minutes, or till done.
  • 17) Cool them and keep in air tight container.
  • 18) Enjoy with cup of tea.

 

 

bakarawadi4

These Bakarwadis are spicy, but if you prefer you can add little citric acid to the filling or apply little tamarind paste on the rolled out dough. (Please do not add sugar. If you prefer less spicy filling, then reduce the quantity of chili powder.) These Bakarwadis can be shallow fried also. You may steam the roll for 15 minutes, before cutting. That way the dough will get cooked and will not require much oil for frying. In any case you need to press them firmly, before frying. Some filling may come out while frying, so need to be careful.

 

 

 

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