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It's a small attempt to post the recipes learnt and tested in my kitchen.
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Sunday, March 10, 2013


First time i ate Bakarwadi is when my brother-inlaw brought them from Pune. The taste was awesome and i still remember them after eating them 2 years back. I forgot what they are called and i chanced upon FB  update of Sangeetha Khanna where she posted pictures of bakarwadi. The best part about Sangeetha's recipe is that bakarwadi are baked not deep fried. I wanted to give it a try. Last Sunday i had much time during afternoon and i baked them. I changed the ingredients for the stuffing and did them as she mentioned in her recipe. The stuffing is  from Chakli blog. Here goes the recipe for baked Bakarwadi.


Wheat flour 1 cup
Maida/all purpose flour 1 cup
Besan 1 cup
Oil 1/2 cup
Salt to taste
Ajwain 1/2 tsp
Soda bicarbonate 2 pinch.


Besan 2 tbsp
Poppy seeds 1 tbsp
Sesame seeds 1 tbsp
Fennel seeds powder 1 tsp
Ginger garlic paste 1 tsp
Sugar 2 tbsp
Red chilly powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Oil 1 tsp


Mix all the ingredients of the dough with enough water and make a hard dough. Let the dough rest for while.

In the mean while prepare the stuffing.

Dry roast poppy seeds and sesame seeds. Keep aside.

Take oil in a pan, when hot add ginger garlic paste. Saute until the ginger garlic paste is cooked. Add besan to it. Saute for a while, then add red chilly powder, coriander powder, garam masala powder and salt.

Saute for another 2 minutes. Lastly add sugar, poppy seeds and sesame seeds. Let the mixture cools.

Pre heat the oven at 200 degrees Celsius.

Take a cricket ball size dough and flatten it with a rolling pin.

Spread 2 tbsp of the stuffing. Roll the flattened dough into a long log.

Then cut into log into 1 inch pieces.

Grease the baking tray and spread the bakarwadi in  a line giving enough space. Can see that in the picture above.

Bake for 15-20 minutes at 180 degree Celsius. When hot they are soft but the next day they are hard.

For detailed pictures of who to make bakarwadi visit Sangeetha khanna's blog Banaras Ka Khana.


  1. Delicious bakharwadi, I love it. Is they stay crisp long time.

    1. It did stayed crisp for 3 days and after that i am not sure as my bakarwadi got over in 3 days. But it should stay crisp for long time. When hot they were soft but later they became hard and crispy.Thanks.

    2. Very nice looking snack.never thought could make at home, nice clicks too.

  2. Even i have tasted them long back, you are pulling me to make some dear, love to munch anytime.

    1. Go ahead priya, your blog has hundreds of receips and bakarwadi wants to be in them and wants a super cook like you to cook them.

  3. Looks yum ...baking such gud option

  4. I buy them from the Indian store and enjoy it. thanks for sharing the recipe.

  5. Yummyilicious and fingerlicking recipe, loved it...

  6. Thanks for the recipe! Just a small doubt, how long do we have to preheat the oven for?

    1. Pre-heat the oven for 20 minutes, my stove has a option for pre-heat hence i didn't mention in the post.Thanks.

  7. Is there any option to prepare without oven. If there is please tell mw


Pls post your comments and your feed back will help me to try out new recipes and post it here in my blog