Photo by Pooja Hanabaratti


For the Dough

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

For the Filling

  • 3 tbsp each of
  1. Fresh grated coconut
  2. Dry dates’ powder
  • 1 tbsp each of
  1. Unpolished sesame (til) seeds
  2. Poppy seeds (khus khus)
  3. Fennel seeds (saunf)
  4. Coriander (dhania) seeds
  5. Cumin (jeera) seeds.
  • 1 tsp each of
  1. Tamarind (imli)
  2. Red chilli powder
  3. Unrefined salt
  • ⅛ tsp powdered cloves (for authentic bakarwadi taste)


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

In a chutney grinder, grind all the ingredients under “Filling” into a coarse powder. Do not add water. Transfer to a bowl and mix in the flour mixture kept aside.

Roll out the dough until it is ⅛” thick. Rub a little coconut butter on top. Now, spread a layer of the ground masala on top, leaving a border of a centimeter around it. Start rolling from one end, making a tight roll up to the end. Apply water on the end and seal the edges. Roll this log formed until all air pockets are removed. Cut this log into 1 cm thick 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 °C and bake the bakarwadis until brown. It takes about 12-15 minutes. Every oven is different, so please keep an eye on them. Cool thoroughly before serving. Store in an airtight container. They stay fresh for upto a week.