Crispy Bakarwadi | Tips & Tricks for Perfect Bakarwadi | स्वादिष्ट खस्ता बाकरवड़ी | Chef Sanjyot Keer
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1,673,474 views
Full written recipe for Bakarwadi
Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 800-900 grams of bakarwadi
Dough
Ingredients:
Maida (refined flour) - 2 cups
Namak (salt) - 1 tsp
Gun guna tel (warm oil) - 3 tbsp
Water as required
Method:
For dough, take a big size vessel, add maida, salt and warm oil, mix and combine well, rub the flour while combining, it should hold when you press the flour.
Further add warm water gradually and knead to make a semi stiff dough. I've used less than 3/4th cup of water you can adjust accordingly.
Once the dough comes together, rest it for 10 minutes, resting the dough will help in kneading properly.
After the rest transfer the dough over the platform and knead well for 4-5 minutes or until smooth while stretching the dough. Cover with a moist cloth & rest the dough for a minimum of 30 minutes. By the time you can prepare the filling.
Bakarwadi filling
Ingredients:
Jeera (cumin seeds) - 1.5 tbsp
Dhaniya (coriander seeds) - 2 tbsp
Safed til (white sesame) - 1 tbsp
Hing (asafoetida) - 1 tsp
Spicy red chilli (teekhi lal mirch) powder - 1.5 tsp
Salt - 1.5 tsp
Nariyal (fresh coconut) - 1/2 cup
Imli ka gooda (tamarind pulp) - 4 tbsp
Gud (jaggery) - 4 tbsp
Water 50 ml
Mora sev 200 gm/3 cups
Fresh coriander a handful
Green chilli paste of 2 chillies
Method:
We need to start by first making the bakarwadi spice mix, for that, set a pan on low heat and heat until its moderately hot, add jeera seeds, coriander seeds & white sesame, dry roast on low flame until its aromatic, further transfer the roasted spices over a plate and cool down to room temperature.
Now, divide the roasted spices in two batch and transfer one batch in a grinding jar to make fine powder whereas grind the other batch of the spices keeping the texture coarse, you can pound it in a mortar pestle or you could coarsely grind it in a mixer grinder as well.
Now mix both the batch of the powdered spices together along with hing, spicy red chilli powder & salt, mix well, your bakarwadi spice mix is ready.
Now, again set a pan on medium heat, add the fresh coconut and dry roast on low flame to dry out its excess moisture. Transfer over a plate and cool down to room temperature.
Set another pan on medium heat, add the tamarind pulp, jaggery and water, mix well until the jaggery dissolves, stir and cook for 3-4 minutes or until the syrup is thick in consistency, take it off the heat and cool down to room temperature.
As the components for making the filling is ready, take a mixing bowl, add the mora sev, crush the sev to break down in smaller chunks, also add the roasted coconut, freshly chopped coriander leaves, green chilli paste, bakarwadi spice mix, and the prepared tamarind & jaggery syrup, I’ve added 4 tbsp of syrup you can adjust as per your convenience, but make sure adding syrup more than its requirement will make the filling moist. Mix well to distribute the syrup evenly in the mixture. Make sure not to overmix or else the sev may disintegrate.
Taste the filling to check the seasoning, sweetness & spiciness at this stage. Your filling is ready.
Making of bakarwadi
Ingredients:
Prepared dough
Bakarwadi filling
Oil for frying
For making of bakarwadi method continued in the comment section below
#YFL #SanjyotKeer #Bakarwadi
The Music I use in All my videos - https://bit.ly/3CdPbSc
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Follow us on all platforms:
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20 Comments
Thank you Sir for amazing recipes.❤❤
एकदम भारी!! ✨
Lots of love to YFL Team!!
Inspiration!!! ❤️
Happy Dipawali!!! ✨✨
Best wishes
Being a Maharashtrian i just love it form my childhood...Thanks a lot for #TheSanjyotKeerStyleRecipe of bhakarwadi 😋😋😋
Thanku...
It's easy this way listening to you and cooking
And very recipe is always so yummmm
Mouthwatering
And obviously cooking style mst wow
And kitchen is looking so beautiful ,clean
And I always like ur utensils .
Crispy Bakarwadi | Tips & Tricks for Perfect Bakarwadi | स्वादिष्ट खस्ता बाकरवड़ी | Chef Sanjyot Keer
Your Food Lab
1,673,474 views
Full written recipe for Bakarwadi
Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 800-900 grams of bakarwadi
Dough
Ingredients:
Maida (refined flour) - 2 cups
Namak (salt) - 1 tsp
Gun guna tel (warm oil) - 3 tbsp
Water as required
Method:
For dough, take a big size vessel, add maida, salt and warm oil, mix and combine well, rub the flour while combining, it should hold when you press the flour.
Further add warm water gradually and knead to make a semi stiff dough. I've used less than 3/4th cup of water you can adjust accordingly.
Once the dough comes together, rest it for 10 minutes, resting the dough will help in kneading properly.
After the rest transfer the dough over the platform and knead well for 4-5 minutes or until smooth while stretching the dough. Cover with a moist cloth & rest the dough for a minimum of 30 minutes. By the time you can prepare the filling.
Bakarwadi filling
Ingredients:
Jeera (cumin seeds) - 1.5 tbsp
Dhaniya (coriander seeds) - 2 tbsp
Safed til (white sesame) - 1 tbsp
Hing (asafoetida) - 1 tsp
Spicy red chilli (teekhi lal mirch) powder - 1.5 tsp
Salt - 1.5 tsp
Nariyal (fresh coconut) - 1/2 cup
Imli ka gooda (tamarind pulp) - 4 tbsp
Gud (jaggery) - 4 tbsp
Water 50 ml
Mora sev 200 gm/3 cups
Fresh coriander a handful
Green chilli paste of 2 chillies
Method:
We need to start by first making the bakarwadi spice mix, for that, set a pan on low heat and heat until its moderately hot, add jeera seeds, coriander seeds & white sesame, dry roast on low flame until its aromatic, further transfer the roasted spices over a plate and cool down to room temperature.
Now, divide the roasted spices in two batch and transfer one batch in a grinding jar to make fine powder whereas grind the other batch of the spices keeping the texture coarse, you can pound it in a mortar pestle or you could coarsely grind it in a mixer grinder as well.
Now mix both the batch of the powdered spices together along with hing, spicy red chilli powder & salt, mix well, your bakarwadi spice mix is ready.
Now, again set a pan on medium heat, add the fresh coconut and dry roast on low flame to dry out its excess moisture. Transfer over a plate and cool down to room temperature.
Set another pan on medium heat, add the tamarind pulp, jaggery and water, mix well until the jaggery dissolves, stir and cook for 3-4 minutes or until the syrup is thick in consistency, take it off the heat and cool down to room temperature.
As the components for making the filling is ready, take a mixing bowl, add the mora sev, crush the sev to break down in smaller chunks, also add the roasted coconut, freshly chopped coriander leaves, green chilli paste, bakarwadi spice mix, and the prepared tamarind & jaggery syrup, I’ve added 4 tbsp of syrup you can adjust as per your convenience, but make sure adding syrup more than its requirement will make the filling moist. Mix well to distribute the syrup evenly in the mixture. Make sure not to overmix or else the sev may disintegrate.
Taste the filling to check the seasoning, sweetness & spiciness at this stage. Your filling is ready.
Making of bakarwadi
Ingredients:
Prepared dough
Bakarwadi filling
Oil for frying
For making of bakarwadi method continued in the comment section below
#YFL #SanjyotKeer #Bakarwadi
The Music I use in All my videos - https://bit.ly/3CdPbSc
(Best for independent creators)
Follow us on all platforms:
Facebook - https://bit.ly/3o6alLt
Instagram - https://bit.ly/2RFkL8z
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook - https://bit.ly/3tpjqQA
Instagram - https://bit.ly/3o0FZK8
Twitter - https://bit.ly/33qQpJN
(Written recipe continued...)
Method:
Divide the dough in equal size medium dough balls, coat it with dry flour & flatten with hands, use a rolling pin & roll to make a thin chapati, it should be around 1 mm thin.
Trim off the sides to make a rectangle or square shape, add sufficient amount of bhakarwadi filling over the sheets spread to even out and make a thin layer over it, make sure to leave towards the end a little bit for sealing it perfectly.
Now, use a rolling pin, and lightly roll over the filling so the filling sets well. Now, carefully, lift one end and start to roll like a swiss roll, as you reach the end, apply little water and press to make it a little thin, further roll & seal the edge properly.
Dust little flour over the roll and roll in one direction so the filling is secured and will eventually make the roll thinner.
Trim off the ends and further carefully, cut into 1 cm thick pinwheels using a sharp knife.
You can even out the circular shape by gently shaping it again. Press lightly so the filling is secured that might have come out while cutting.
Set oil in wok for frying, heat until its moderately hot, if you’re having a thermometer heat until the temperature is 140℃, drop in the shaped bhakarwadi in moderately hot oil on low flame, do not to disturb the bhakarwadi for initial few minutes, further lightly stir and fry until crisp and golden brown in colour. Make sure to keep the flame on medium low or maintain the temperature at 140℃-150℃ throughout the frying process.
Remove it a sieve to get rid of excess oil, allow the fried bhakarwadis to cool down a little bit. You can clean the oil by carefully removing the burnt sev with a sieve, make sure to do it carefully as the oil is very hot.
Your freshly prepared homemade bhakarwadi is ready, you can serve it as a snack at tea time or just enjoy while watching your favourite content.
Store them in an airtight container and stays good for couple of weeks.