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Photo by Pooja Hanabaratti


For the Dough

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

For the Filling

  • 3 tbsp fresh grated coconut
  • 3 tbsp dry dates’ (kharek) powder
  • 1 tbsp unpolished sesame (til) seeds
  • 1 tbsp  poppy seeds (khus khus)
  • 1 tbsp fennel seeds (saunf)
  • 1 tbsp coriander (dhania) seeds
  • 1 tbsp cumin (jeera) seeds
  • 1 tsp tamarind (imli)
  • 1 tsp red chilli powder
  • 1 tsp 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. Adding water a little at a time, knead a chapatti-like (firm) dough. Cover and keep aside. Let the dough rest for at least 30 minutes.

In a chutney grinder, grind all the ingredients for the filling to 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 minutes to dry out.

Preheat the oven to 200 °C and bake the bakarwadis at 200 °C, until brown. It takes about 12 – 15 minutes. Each oven is different, so please keep an eye on them. Cool thoroughly before serving. Store in an airtight container. They stay fresh for up to a week.


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