Homemade Bakarwadi

Bakarwadi are crispy, savory spring rolls from the state of Maharashtra. Growing up in Mumbai, this used to be one of our evening snacks. Sometimes store bought, sometimes homemade. Though time consuming, my Aai used to make these rolls for us. Once again, here I am sharing one of my Mom's recipes from my US kitchen.
You can try this crunchy munchy snack for Diwali as well.

Ingredients:
All Purpose Flour/Maida - 1 cup
Chickpea Flour/Gram Flour/Besan - 1/4 cup
Turmeric/Haldi - 1/4 tsp
Cayenne Pepper/Red Chili Powder - 1/2 tsp
Cumin/Jeera Powder - 1/2 tsp
Oil - 2 tbsp

Cilantro/Coriander Leaves/Kothimbir - about 3/4 cup
Shev - 2 tsp
Desiccated (Dry) Coconut/Sukka Khobra - 2 tsp
Sesame Seeds/Til - 1 tsp
Poppy Seeds/Khuskhus - 1 tsp
Fennel Seeds/Badishep/Saunf - 1 tsp
Ginger/Ala/Adrak - 1 tsp
Green Chilies - 1 tsp
Chat Masala - 1/2 tsp
Sugar - 1/2 tsp
Garam Masala - 1/4 tsp

Salt
Oil for deep frying

How to prepare Bakarwadi:
Preparing Dough:

• In a mixing bowl, add all purpose flour, chickpea flour, turmeric, cayenne pepper, cumin powder and salt. Mix well.
• Heat 2 tbsp oil in a small pan. Add this extremely hot oil to the mixing bowl. Mix all the ingredients well with a spoon. When it turns cool enough to handle, add lukewarm water, little at a time and knead to form a firm dough. Cover the bowl with food wrap and let it rest for about 30 minutes.

Preparing Stuffing:

• Pat the washed cilantro leaves dry. I used about half a bunch of cilantro leaves and I added tender stems too.
• Heat a pan and dry roast sesame seeds, poppy seeds and fennel seeds. Roast at low flame until it turns aromatic. Keep them aside. In the same pan, roast dry coconut at low flame until it turns slightly brown. Let the roasted ingredients cool.
• In a dry blender jar, add the roasted ingredients, cilantro leaves, ginger, green chilies, chat masala, salt, sugar and shev. I used Batata/Potato Shev. Blend all the ingredients to a coarse powder. 
• Taste this stuffing and add more sugar, chat masala to suit your taste. I used Chat Masala for a slight tanginess. You can use Aamchur/Mango Powder or tamarind/imli/chinch as well.

• Knead the dough well again and divide it into 3 round balls. Apply few drops of oil and roll each one evenly, as thin as a chapati.
• Spread 1/3rd of the stuffing evenly on the rolled chapati. Roll it as tightly as possible. Slightly press the stuffed roll, so that the stuffing sticks to the dough. Cut off the edges where there is no stuffing. Using a sharp knife, cut the roll into about one inch pieces.
• Deep fry them in medium hot oil until they turn golden brown and crisp. After cooling completely, the rolls will turn more crisp.
• Repeat the same for the other 2 dough balls.
• Totally, you'll get around about 25 pieces.

Enjoy crunchy munchy Bakarwadi fresh or store them in an airtight container after cooling completely.