In the vibrant tapestry of Indian snacks, Bakarwadi stands out as a fusion of flavors that promises a crunch and spice with every bite. If you're a foodie with a penchant for snacks that burst with taste, this crispy and spicy Bakarwadi recipe is a must-try. Here, we're unveiling the secret steps to prepare Bakarwadi right at your home, blending sweet, tangy, and fiery notes into a delightful snack.
Ingredients for Bakarwadi
Let’s start with the ingredients list for this exotic snack:
- 2 cups all-purpose flour (Maida)
- 2 tbsp gram flour (Besan)
- 1⁄2 cup finely chopped mint leaves
- 1⁄4 cup finely chopped cilantro (Coriander leaves)
- 1 tbsp poppy seeds
- 1 tbsp sesame seeds
- 1⁄2 tbsp turmeric powder
- 1 tbsp red chili powder
- 1⁄2 tbsp coriander powder
- 1⁄2 tbsp cumin powder
- 1 tbsp garam masala
- 1 tsp dry mango powder (Amchur)
- 1⁄2 cup oil + for deep frying
- Salt to taste
- Water as required
- 2 tbsp sugar
- 2 tbsp lemon juice
- 1 tbsp grated ginger
- 1 tbsp finely chopped green chili
Steps to Prepare Bakarwadi
Here’s how to prepare Bakarwadi:
Preparing the Dough
- In a large mixing bowl, combine the all-purpose flour, gram flour, and a pinch of salt.
- Add 1⁄2 cup of oil into the flour mix, ensuring even distribution. This is crucial for achieving the perfect crunch.
- Gradually add water to knead into a tight, yet pliable dough. Cover it and let it rest for about 20 minutes.
Creating the Spice Mix
- In another bowl, mix together the chopped mint leaves, cilantro, poppy seeds, sesame seeds, and all the spices from turmeric to amchur. Add the sugar, lemon juice, and chopped ginger and green chili to this mix.
- This blend will infuse your Bakarwadi with multiple layers of flavor.
Assembling the Bakarwadi
- Divide the dough into equal-sized balls.
- Roll each ball into a thin oval or round shape, ensuring uniform thickness.
- Spread the spice mix evenly over the dough, leaving some space around the edges.
- Roll the dough tightly into a log, sealing the edges with a bit of water if needed. Then, cut the log into bite-sized pieces.
Frying the Bakarwadi
- Heat oil in a deep fryer or heavy-bottomed pan to a medium-high heat.
- Carefully lower the Bakarwadi pieces into the hot oil, being cautious of oil splatters.
- Fry until they turn golden brown, flipping occasionally for even cooking. Drain excess oil on paper towels.
Notes
🔍 Note: Ensure the spice mix is evenly spread to avoid some Bakarwadi pieces being less spicy or overly spicy.
⏲️ Note: For storage, let the Bakarwadi cool down completely before transferring them into an air-tight container.
🌶️ Note: Adjust the spice level according to your taste preference by increasing or decreasing the amount of red chili powder and green chili.
After indulging in the art of preparing this crunchy delight, you're left with a tantalizing experience of flavors. Whether you serve these at a festive occasion or keep them as an evening treat, Bakarwadi brings a unique taste that embodies the heart and soul of Indian cuisine. The balance of spices and the crisp exterior make it an unparalleled snack, perfect for satisfying your cravings for something savory and spicy.
Can I bake Bakarwadi instead of deep frying?
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Yes, you can bake Bakarwadi. Preheat your oven to 350°F (175°C). Brush the Bakarwadi with some oil or melted ghee, place them on a baking sheet, and bake until they turn golden and crisp. Keep an eye on them to avoid over-baking.
How long can I store homemade Bakarwadi?
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When stored in an air-tight container, homemade Bakarwadi can last up to 3 weeks at room temperature, provided it’s not humid. For a longer shelf life, you can refrigerate them for up to 2 months, although the texture might change slightly.
What are some common variations to Bakarwadi?
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Some popular variations include adding nuts like cashews or peanuts for crunch, or substituting the spice mix with sweet fillings for a dessert version known as “Sweet Bakarwadi”. You could also add roasted cumin seeds for an extra aromatic touch.
