Aloo Bakarwadi Recipe

In Gujarat, Bakarwadi is prepared in 2 different ways: Bakarwadi filled with spices and Bakarwadi filled with potatoes and spices mixed together. Bakarwadi made by fillng spices can be stored for a month. Whereas Aloo Bakarwadi has a shelf life of just a day. Under the crunchy layer of Bakarwadi the soft taste of spicy potatoes is just out of the world.

Ingredients for Aloo Bakarwadi

  • Maida(flour) - 150 grams(1 ½ cup)
  • Besan(gram flour) - 50 grams( ½ cup)
  • Oil - 50 grams( ¼ cup)
  • Salt - add to taste( ½ tsp)

Ingredients for Aloo Bakarwadi stuffing

  • Potatoes(boiled) - 250 grams(3-4,meidum sized)
  • Oil - 1 tbsp
  • Heeng(asafoetida) - 1 pinch
  • Jeera(cumin seeds) - ½ tsp
  • Rie - ½ tsp
  • White Til(sesame seeds) - 1 tbsp
  • Turmeric powder - ¼ tsp
  • Dhaniya(coriander) powder - 1 tsp
  • Red chilli powder - less than ¼ tsp
  • Salt - add to taste( ½ tsp)
  • Garam masala - less than ¼ tsp
  • Green Dhaniya (coriander) - 1 tbsp(finely chopped)

How to make Aloo Bakarwadi

Prepare dough for Aloo Bakarwadi.
Filter Maida and Besan keep in a bow. Store 2-3 tbsp dy Maida, add salt and oil to it and mix well

Add little water from time to time and knead to make a hard dough. Cover the dough and keep aside for 20 minutes allowing it to set. Till then lets prepare the potato stuffing.

Stuffing (pitthi) for Aloo Bakarwadi
Peel the potatoes and break into fine pieces. Pour oil in a Kadhai(pan) and heat then add Heeng and Jeera to hot oil. Once Jeera is lightly roasted add Rie, after it is roasted put Til. Roast Til to a light brown colour then add turmeric powder, Dhaniya powder and fry gently. Now put the potatoes, red chilli powder, salt and Garam masala. Fry the potatoes well with the spices till they are mashed together. Stuffing for Aloo Bakarwadi is ready, also add green Dhaniya to it and mix.

How to make Aloo Bakarwadi
Divide the dough into 3 portions, take one portion press it and make a ball. Place this ball on a board and using a rolling pin flatten it into a Puri The Puri should be thin like a Parantha and have a diameter of 8-10 inches. Place 3-4 tbsp Aloo stuffing on the Puri. As you leave a little portion of the edges on all sides of the Puri, press the stuffing with a spoon and spread it around evenly.

Once the stuffing is placed on the Puri, fold as you pick it up from one side and make a roll. Close the open ends by pressing them with your hands.

Cut the roll into ½ or ⅓  inch long pieces. After cutting all the pieces take one piece of Bakarwadi, apply dry Maida/Besan on its 2 ends and using your fingers stick the ends together. This is done so that the stuffing does not spill out while frying. Apply Maida/Besan to the remaining Bakarwadi and keep them aside. Bakarwadi is ready to fry.

Heat oil in a pan. Put Bakarwadi after the oil is properly heated. Put as many pieces that can fit in the pan at a time. Fry them on a low-mid flame till Bakarwadi turns brown on all sides then take them out. Similarly fry the remaining Bakarwadi pieces.

Soft, crunchy Aloo Bakarwadi is ready. Serve hot Aloo Bakarwadi with green Chutney, sweet Chutney. Finish Aloo Bakarwadi while they are still hot.

Aloo Bakarwadi Recipe video in Hindi



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