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Rajgira Bakarwadi



Cooking Time : 30 - 40 Minutes
Servings : 3 - 4


Ingredients : 
  • 1 cup coriander, finely chopped
  • 1/2 cup dry grated coconut
  • 4 tsp poppy seeds
  • 2 tsp peanut powder
  • red chilli powder
  • salt
  • Tamarind water
  • Jaggery
  • Cumin seed powder
  • oil for frying
  • Rajgira flour
  • Ghee
Recipe :
  1. Roast grated coconut and smash.
  2. Roast poppy seeds and powder it
  3. Mix coriander, tamarind water, salt, coconut, cumin powder, peanut powder and jaggery.
  4. Combine rajgira flour, ghee, salt and warm water to a semi-soft dough.
  5. Set aside for 20 minutes. Make small balls out of dough
  6. Roll out each ball into a thin chapati. 
  7. Spread the tamarind chutney on the chapati and the stuffing. 
  8. Roll the chapati into cylinders and cut it into half inch slices.
  9. Heat ghee in a pan and deep fry the bakarwadis.
  10. Drain on absorbent paper and serve.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.