How to make Sabudana Bakarwadi -
Bakarwadi with a different stuffing.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Sago, Refined Flour
Cuisine : Maharashtrian
Course : Snacks and Starters
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For more recipes related to Sabudana Bakarwadi checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Sabudana Khichdi, Sabudana Thalipeeth . You can also find more Snacks and Starters recipes like Spinach and Corn on Crackers Three Cheese Spinach Puff Bajra Methi ki Poori Khichu
Sabudana Bakarwadi Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sabudana Bakarwadi Recipe
Sago 1 cup
Refined Flour 2 Cups + f
Salt to taste
Cumin seeds 1 teaspoon
Potatoes Boiled peeled And Grated 2 medium
Fresh coriander finely chopped 2 tablespoons
Green chilli paste 2 tablespoons
Lemon juice 1/2
Oil for deep-frying
Method
Step 1
Mix maida, salt and cumin seeds in a bowl. Add sufficient water and knead into a soft dough.
Step 2
Mix sago, potatoes, coriander leaves, green chilli paste, salt, lemon juice and mix well.
Step 3
Divide maida dough into small portions and roll into balls.
Step 4
Roll out each ball into thin puris, spread some of the sabudana mixture evenly over them and roll tightly into a cylinder.
Step 5
Seal the edges. Cut into thin round slices.
Step 6
Heat sufficient oil in a kadai. Gently slide in a few bakarwadis at a time and deep fry on medium heat till crisp and golden brown.
Step 7
Drain on absorbent paper. Transfer into a serving plate and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
