Bakharwadi
Jamila Koshy
"Bakharwadi is a popular savoury food in the region of Maharashtra, India; it is usually eaten at tea time or mid-morning as a light snack. My husband was born in Mumbai (the biggest city of Maharashtra) and we spent 11 years of our marriage there and I also completed my medical studies in Pune (second biggest city in that region).
We both developed a taste for Bakharwadi during this time and as a family,
we often enjoy eating it. I wrote down this recipe primarily for our two daughters who now live and work in Mumbai and Delhi, so they can also enjoy this family favourite while we are not together."
– Jamila Koshy –
Ingredients
For the dough
½ cup maida
¼ cup besan
⅛ tsp tumeric
pinch of salt
1 tbsp oil
For the masala
2 tbsp coconut (grated or desiccated)
½ tbsp til or sesame seeds
1 tbsp besan
½ tbsp sonf
½ tsp jeera
¼ tsp turmeric
½ tbsp chili powder
½ tbsp coriander powder
⅛ tsp garam masala powder
½ tsp amchur powder
⅛ tsp hing
1 tbsp sugar
½ tsp khus-khus or poppy seeds
1½ tsbp imli chutney
Note: don't worry if you don't have everything!
Method
For the dough
- Mix well, then add water and knead for 5 minutes to a medium hard dough.
- Cover and set aside 15 minutes.
For the masala
- Grind the masala ingredients in a blender to make a coarse powder.
- Take the dough, roll out on floured board to ⅛- inch thickness.
- Smear the masala all over (the imli chutney will help it stick).
- Roll up from one edge really tight. Make sure the end is sealed by rolling the rolled up end firmly on the board to seal the loose edge.
- Cut into thin rounds, press each round so that the masala is held firmly inside the roll.
- Fry on low heat for 10-15 minutes.
Create the perfect main to go with your delicious side
