Recipe – Bakarwadi / Maharashtrian snacks / Tea time snacks


Prep time: 20 minutes

Cook Time: 20 Minutes

Serves: 24 pieces


For the dough:

  • Chickpea flour (Besan): ½ Cup
  • Plain Flour (Maida): ¼
  • Salt: 1 teaspoon
  • Oil: 1 teaspoon
  • Water: As required to knead the dough

For the filling:

  • Tamarind paste: 3 Tablespoon
  • Dry coconut, grated: 3 Tablespoon
  • Sesame seeds (Til): 1 Teaspoon
  • Sugar: powdered, 2 Tablespoon
  • Salt: ½ tablespoon or to taste
  • Cumin Powder: 1 Teaspoon
  • Coriander Powder: 1 Teaspoon
  • Garam Masala Powder: 1 Teaspoon
  • Sev or Bhujia: 2 Tablespoon (Optional)


  • Knead hard dough using the dough ingredients. Cover it with a wet cloth and keep aside for 10 minutes.
  • Except tamarind paste, dry roast all the ingredients.
  • Divide the dough into 2 equal sized portions and roll into ball.
  • Roll each ball into a 6-inch diameter circle.
  • Apply tamarind paste evenly on the circle.
  • Add half of the dry roasted filling.
  • Use enough amount of tamarind paste, so that filling stuck nicely on it.
  • Roll each circle tightly like a flute shape, thin cylinder.
  • Now, cut each cylinder into 12 circular pieces, around 1-inch thick circles.
  • Deep fry the pieces.

Cook’s Note:

  • You may bake the Bakarwadi, instead of deep frying. Oven Temperature: 180 C / 350 F and Time: 35-40 minutes.

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