For the dough-

  • ½ cup wheat flour
  • ½ cup besan
  • 2-3 tbsp coconut butter
  • ½ tsp each of turmeric powder, red chilli powder
  • sea salt as per taste

For the filling-

  • 3 tbsp each of
  1. fresh grated coconut,
  2. dry dates powder
  • 1 tbsp each
  1. unpolished sesame seeds
  2. poppy seeds
  3. fennel seeds
  4. coriander seeds
  5. cumin seeds.
  • 1 tsp each of
  1. tamarind,
  2. red chilli powder
  3. salt
  • a pinch of clove powder (for authentic bakarwadi taste)


Mix the flours and add the coconut butter, spices and salt. Mix really well to get a crumb like texture. Remove and keep aside 1 tbsp of this mixture. Using little water at a time, knead a chapati kind of a dough. Cover and keep aside. Let the dough rest for at least 30 mins.

In a chutney grinder, grind all the ingredients under the filling into a coarse powder. DO NOT ADD WATER. Remove in a bowl and mix the flour mixture kept aside.

Roll out the dough till its 1/8th inch thick. Rub a little coconut butter on top. Now make a layer of the ground masala on top leaving a centimeter border around. Start rolling from one end, making a tight roll till the end. Apply water on the end and seal the edges. Roll this log formed till all air pockets are removed. Cut this log in 1 cm discs and place them on a baking tray lined with parchment paper. Keep them aside for 10-15 mins to dry out.

Preheat oven to 200 degrees C and bake the bakarwadis till they brown up. It takes about 12-15 minutes. Every oven is different so please keep an eye. Cool them down completely before serving. Store in an airtight container. They stay upto a week.