Description
A snack spreading sweet-spicy filling of coconut, poppy seeds, and spices on chickpea/wheat dough, rolling, slicing, and deep-frying crispy.
Restaurants serving Bakarwadi
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chickpea flour
- Wheat flour
- Coconut fine
- White sesame
- Poppy seeds
- Tamarind
- Sugar
- Coriander
- Cumin
- Fennel
- Red chilies
- Turmeric
- Salt
- Oil
Instructions
- Mix chickpea flour, wheat flour, turmeric, salt, oil into a slightly firm dough.
- Fry coconut fine, white sesame, poppy seeds, coriander, cumin, fennel, red chilies; mix with tamarind juice and sugar to make filling.
- Roll dough thin and square, spread filling, roll tightly from the edge. Slice 1cm wide, deep-fry slowly at low temp until crispy to the core to finish.
Learn more Spice, substitutes, tips
Key spices
Coriander、Cumin、Fennel、Red chilies、Turmeric、White sesame、Poppy seeds
Substitutes at Japanese supermarkets
None
Pairing
Masala Chai、Coffee
Trivia
[Trend] Hugely popular snack across India as a specialty souvenir of Pune, Maharashtra. Kept stocked as tea snacks or for guests due to its shelf life, existing like Indian Karinto.
Eating tips & etiquette
[Unique Eating] Toss whole into your mouth, enjoying the crispy outside and the gradation of spice sweetness, acidity, and heat overflowing from the center with tea!
Allergen
Wheat, Soy, Sesame