Bakar Wadi

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Stuffing Masala

  • Crushed Dry Coconut (Suka Khobra) – 2 bowls
  • Sesame (Til) – 2 tbsp
  • Coriander leaves (Kothimbeer) – finely chopped – 1 bowl
  • Bakarwadi Garam Masala – 1 tbsp (recipe given below)
  • Coriander and Cumin seeds powder (Dhane Jeera powder) – 1 tbsp
  • Garlic (Lasun) – fine chopped 1/2 bowl
  • Onion Masala (Kanda Masala) – 1 tbsp
  • Red Chilly Powder (Lal Tikhat) – 1 tsp

Bakarwadi Garam Masala – should be freshly made for this recipe

  • Clove (Lavang) – 5-6 pcs
  • Cinnamon (Dalchini) – 2-4 pcs
  • Cardamom (Velchi) – 4-5 pcs
  • Black Pepper (Kali Miri) – 6-7 pcs

Roast all the spices on pan without oil and after cooling grind it into a powder. You can take the ingredients according to your need.

Outer Covering

  • Gram Flour (Besan) – 2 bowls
  • Rice Flour (Tandul Pithi) – 1 tbsp
  • Refined Flour (Maida) – 2 tbsp
  • Salt (Meeth) – to taste
  • Oil (Tel) – for deep frying

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  1. Take all the ingredients (For Outer Covering) except oil in a kneading bowl and knead a very hard dough from it. When it is ready add 2 tspn of oil to the dough and again knead it properly and keep it aside covered for half an hour. Use quantity of water as per requirement.
  2. For making the Stuffing Masala take another big bowl and mix all the ingredients one by one in it.
  3. Now with your hands, crush all the ingredients nicely for 5 minutes. You will come to know that your masala is ready when you get the smell of it.
  4. Now, beat the hard dough nicely on a clean platform with an iron roller.
  5. Make small balls and roll a flat rectangular chapati and then spread grated ginger and press it by the roller lightly.
  6. Now spread the stuffing masala all over it and again use roller to press it lightly.
  7. Roll the chapati tightly and cut into an inch long pieces. Take one piece on left hand and press it with the right hand.
  8. Keep a frying pan on medium flame and when the oil is hot put the pieces into it (2-3 at a time).
  9. Deep Fry them on low flame till the colour changes to golden brown.
  10. Keep the flame low otherwise the bakar wadi may remain raw and may loose it’s crispyness.
  11. After cooling keep it in a air tight container.