Baakarvadi/ Bhakarvadi

Baakarvadi is a traditional spicy Maharashtrian snack. Every state has their own variation of preparing super delicious tiny bites of snack. Its a very popular snack among the Maharashtrian people and is widely sold in the markets of Pune.
Fillings can be made of your own choice giving new taste and flavors. Bakarvadi is an evergreen favorite snack to many having an addiction to spicy, sweet and salty taste, all mixed in one roll with a crunchy outer pastry.
This snack can be eaten as breakfast, appetizer, evening snack or as tea time snack.
Takes a little effort to make these yummy Baakarvadis but our efforts turn yummiest and crispy when we have it. Baakarvadi can be stored for weeks in an air tight container and can be enjoyed anytime when you have hunger cravings.
I made these for the first time and turned out so yummy and crispy so I could not control myself sharing its recipe with you all.

Baakarvadi/Bhakarvadi

Ingredients

For Stuffing -

• 1 cup grated coconut
• 1 tsp poppy seeds
• 1 tsp sesame seeds
• 1 tsp sugar
• 1 tsp red chili powder
• 1 tsp cumin powder
• Half tsp turmeric powder
• 1 tsp coriander powder
• Half tsp fennel seeds
• Salt as per taste
• 4-5 pepper corns

For Outer Cover -

• 1 cup all purpose flour (maida)
• Half cup gram flour (besan)
• Half tsp turmeric powder
• Half tsp red chili powder
• Salt as per taste
• 4 tsp oil
• Water to knead the dough
• Oil for frying

Recipe

For Stuffing -

Take all the ingredients in a grinding jar. Grind all the ingredients to a coarse mixture. Keep it aside.

For Outer Cover -

Heat oil in a wok.

Take all purpose flour and gram flour in a mixing bowl. Add red chili powder, turmeric powder and salt as per your taste. Now add hot oil to it and mix well forming a bread crumb like texture. Now start adding little water and knead a dough like we make for rotis.

Baakarvadi -

Take a medium sized ball out of the dough. Sprinkle little all purpose flour and put the ball over it and roll it upto 7-8 inches.

Brush it with little water and spread the stuffing mixture that we have already kept ready. Spread the mixture leaving the sides of the rolled roti.

Now start rolling the flat bread gently. Close the edges of the roll by pressing them.

Now cut the roll into small pieces and gently press them from flat.

Follow the same procedure for making the remaining Baakarvadis.

Heat enough oil for frying in a wok.  Flip the baakarvadis to it gently. Fry all the bakarvadis on a medium heat to a crispier crust.

Serve hot. 

Also let them cool down completely so you can store them in an air tight container for 2-3 weeks long.