Bakarwadi is one of the most iconic snacks from Maharashtra, known for its crispy texture, tightly rolled spirals, and perfectly balanced spicy-tangy-sweet filling. It is enjoyed across India and has become a beloved tea-time companion for countless households. Whether served during festivals, offered to guests, or eaten as a quick crunchy bite with evening chai, bakarwadi never disappoints. Making it at home is easier than it looks, and the results are fresher, tastier, and more aromatic than anything you get from a store. This article will guide you step-by-step to create perfectly crispy bakarwadi at home, along with tips, variations, and storage ideas.
Why Homemade Bakarwadi Is So Special?
Homemade bakarwadi allows you to customize the flavors to suit your taste—more spice, extra sweetness, or a stronger tang—you control it all. The freshness of the filling, the crispiness of the spiral layers, and the aroma of sesame and coconut make the homemade version truly unbeatable. Store-bought varieties often contain preservatives and may not offer the same authentic flavor. With homemade bakarwadi, you get the real Maharashtrian essence in every bite.
The unique combination of flavours is what makes bakarwadi stand out. The outer crust is made using a mix of maida and besan, giving it a firm yet flaky crunch. The filling brings together spicy red chilli powder, aromatic coriander, nutty sesame seeds, earthy poppy seeds, coconut, sugar, and tangy amchur powder—creating the signature sweet-spicy-tangy punch loved by everyone.
Ingredients Needed to Make Bakarwadi
For the Dough
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1 cup maida
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½ cup besan (gram flour)
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2 tbsp hot oil
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½ tsp turmeric
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½ tsp salt
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Water as needed
For the Filling
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½ cup desiccated coconut
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2 tbsp white sesame seeds
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2 tbsp poppy seeds
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1 tbsp coriander powder
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1 tsp cumin powder
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2–3 tbsp red chilli powder
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1 tsp garam masala
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1 tbsp sugar
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1–2 tsp amchur powder
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Salt to taste
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2 tbsp oil
For Frying
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Oil as needed
These ingredients are easily available and come together beautifully to create the authentic taste of traditional bakarwadi.
Step-by-Step Recipe: How to Make Crispy Bakarwadi at Home
Step 1: Making the Dough
Start by mixing maida, besan, salt, turmeric, and hot oil in a bowl. The hot oil helps bind the dough and gives the bakarwadi its signature crisp texture. Rub the mixture between your palms until it resembles breadcrumbs. Add water gradually and knead a firm, tight dough. Unlike roti dough, bakarwadi dough should not be soft. Cover it and let it rest for 15 minutes.
Step 2: Preparing the Spiced Filling
Heat oil in a pan on low flame. Add desiccated coconut, poppy seeds, and sesame seeds. Roast lightly until they become fragrant. Ensure the flame is low so that the mixture does not burn. Once roasted, switch off the flame and add chilli powder, coriander powder, cumin powder, garam masala, sugar, amchur powder, and salt. Mix everything well and allow the mixture to cool completely. The filling should be dry so that it doesn’t leak during frying.
Step 3: Rolling and Spreading
Divide the dough into equal portions. Roll out one portion into a thin rectangular sheet. The thinner you roll, the more layers your bakarwadi will have. Spread the prepared filling evenly across the surface, pressing lightly so that it sticks and doesn’t fall out during rolling.
Step 4: Rolling into Spirals
Starting from one end, roll the dough tightly like a Swiss roll. Roll as firm as possible because loose rolls may open up during frying. When you reach the end, apply a little water to seal the edge completely. You should now have a tight cylinder.
Step 5: Cutting the Spirals
Take a sharp knife and cut the cylinder into ½-inch slices. Each slice will look like a small spiral. Make sure the cuts are clean to maintain the shape.
Step 6: Frying to Perfection
Heat oil in a deep pan. Keep the flame on low–medium. Frying at high heat will brown the bakarwadi quickly but leave it raw inside. Drop the spirals gently into the oil and fry until golden brown and crispy. Stir occasionally to ensure even frying. Once done, remove them onto a tissue-lined plate.
Tips to Get Perfectly Crispy Bakarwadi
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Keep the dough firm: A soft dough will absorb oil and turn soggy.
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Roll tightly: Loose spirals open up while frying.
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Fry on low-medium heat: Ensures even cooking and lasting crispiness.
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Dry filling is key: Moist fillings cause splattering and sogginess.
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Cool completely before storing: Warm bakarwadi becomes soft in a jar.
Why Does Bakarwadi Taste So Good?
The beauty of bakarwadi lies in its perfect flavour balance. The crispy outer layer provides texture, while the filling delivers a burst of flavours—spicy from chilli, tangy from amchur, sweet from sugar, and aromatic from spices. The combination of sesame, coconut, and poppy seeds adds richness and complexity. Every bite feels like a festival of flavours.
Variations of Bakarwadi You Can Try
1. Jain Bakarwadi
Skip coconut and garlic (if used) and stick to dry spices. It tastes just as delicious.
2. Gujarati-Style Bakarwadi
Slightly sweeter with more coconut and sugar, common in Gujarati farsan shops.
3. Instant Air-Fryer Bakarwadi
Brush spirals with oil and air-fry at 180°C for 12–15 minutes, flipping halfway. A healthier version with the same crunch.
4. Onion-Garlic Bakarwadi
For those who enjoy stronger flavours, add onion and garlic powder to the filling.
Storage Tips for Long-lasting Freshness
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Let bakarwadi cool fully before packing.
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Store in an airtight steel or glass container.
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Keep in a dry place to maintain the crunch.
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Properly stored bakarwadi stays fresh for 3–4 weeks.
Serving Suggestions
Crispy bakarwadi goes perfectly with:
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Hot masala chai
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Ginger tea
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Green chutney
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Sweet tamarind chutney
It is also great for picnics, travel snacks, lunch boxes, or gifting during Diwali and festivals.
Final Thoughts
Making bakarwadi at home may seem time-consuming, but once you try it, you will understand how rewarding it is. Each spiral holds the warmth of homemade cooking, the comfort of familiar flavours, and the joy of sharing something made with love. With this detailed recipe, you can easily prepare crispy, tasty, and perfectly spiced bakarwadi in your own kitchen. It’s a snack that delights all age groups and adds charm to every tea-time moment.
