Is Bakarwadi Gujarati or Marathi?

India is a land of culinary treasures, and among its most beloved snacks is the irresistible bakarwadi – a crunchy, spicy, and slightly sweet treat that has won hearts across generations. 

Whether it’s enjoyed with a cup of chai on a rainy afternoon or packed into boxes for long journeys, bakarwadi is a household staple.

But here’s a question that sparks curiosity (and sometimes even friendly debate): Is bakarwadi Gujarati or Marathi?

Let’s unravel the story behind this iconic spiral snack and trace its flavorful journey through India’s kitchens.

What is Bakarwadi?

Bakarwadi is a deep-fried, rolled snack made from a gram flour-based dough filled with a spiced mixture of dry coconut, sesame seeds, poppy seeds, spices, and sometimes jaggery. 

It’s sliced into small spirals and fried until crisp, resulting in a snack that’s spicy, tangy, nutty, and slightly sweet- all in one bite.

Its appeal lies in the balance of textures and flavors. The outer layer is crunchy, while the inner filling packs a punch of flavor. Bakarwadi is known for its long shelf life, making it a favorite for gifting and travel.

But where did it originate? That’s where the story gets deliciously complicated.

The Gujarati Angle: Sweet-Spicy Origins

Gujarat, with its love for farsan (savory snacks), is known for dishes that expertly balance sweet, spicy, and tangy flavors. Many believe bakarwadi, or more traditionally, bhakharvadi, originated in Gujarati households, particularly within the Jain and Vaishnav communities. 

These communities traditionally favored dry, travel-friendly snacks that could be consumed without onion or garlic.

The Gujarati version of bakarwadi typically includes:

• A sweeter filling with jaggery or sugar
  
• Generous use of fennel seeds, sesame, and dry mango powder
  
• A milder spice profile
  
• A slightly softer texture compared to the crisper Maharashtrian variant

In Gujarat, this snack is a tea-time essential, enjoyed with a warm cup of masala chai. It’s also a part of festive gift boxes and long-distance travel packs.

The Marathi Perspective: Spice-Forward Innovation

While Gujarat may have introduced the early idea of this spiral snack, it was in Maharashtra that bakarwadi truly found a new identity.

In cities like Pune, Kolhapur, and Nashik, home cooks and local vendors began experimenting with spicier, more robust versions of bakarwadi. 

Instead of leaning into sweetness, these variations amped up the heat with red chili powder, garam masala, dry coconut, and garlic-free masalas that matched the fiery palate of Maharashtrian cuisine.

The Marathi-style bakarwadi is known for:

• Bolder, spicier flavors
  
• A tight, crisp roll
  
• Less sugar, more chili and tang
  
• A deep golden color from turmeric and frying technique

This version became an essential part of Diwali faral (festive snacks), often made at home or picked up from trusted local shops. It was served to guests with pride and shared with relatives across districts and states.

Culinary Evolution: A Shared Heritage

Like many Indian dishes, bakarwadi’s evolution was not linear. Instead, it was shaped by regional influences, household tweaks, and community traditions.

It’s quite possible that:

• The basic idea of a rolled, stuffed snack came from Gujarat.
  
• Maharashtra adopted and transformed it, adding their own flavor punch.
  
• Over time, both regions embraced different versions, leading to parallel identities for the same snack.

So, rather than asking “who invented it first,” it might be more accurate to ask:
How did each region make bakarwadi their own?

The Regional Differences: Gujarati vs. Marathi Bakarwadi

Both versions have loyal fans. In fact, many families stock both in their kitchens—Gujarati bakarwadi for tea, Marathi bakarwadi for spice cravings.

A Beloved Part of Maharashtrian Culture

In Maharashtra, bakarwadi is more than a snack—it’s a symbol of culinary pride. It reflects the region’s love for bold spices, dry snacks, and handmade food traditions.

At Babus Laxminarayan Best Chiwda, we see this pride reflected every day. 

While our signature product is the famous chiwda, we understand the emotional connection people have with traditional Maharashtrian snacks like bakarwadi. It’s more than food- it’s nostalgia, comfort, and celebration rolled into one.

Families often share stories of grandparents making bakarwadi during Diwali, carefully rolling the dough, filling it with spice, and frying each spiral to golden perfection. 

This heritage is what keeps the snack close to people’s hearts.

Modern-Day Bakarwadi: Variations & Innovations

Today’s snack lovers are spoilt for choice, as bakarwadi continues to evolve. Modern kitchens and snack makers are offering healthy versions, mini bakarwadi and the like.

But for many, the classic spicy Maharashtrian bakarwadi still reigns supreme. It’s this version that has stood the test of time and continues to be the preferred choice for those who love that extra kick.

Global Appeal: From Indian Kitchens to World Shelves

Thanks to Indian families living abroad, bakarwadi has found its way to shelves in the US, UK, Australia, and beyond. It’s often packed in suitcases by returning travelers or ordered online for festivals and family reunions.

Among Indian-origin snacks, bakarwadi stands out because of:

• Its long shelf life
  
• Unique spiral shape
  
• Flavor complexity that appeals to Indian and non-Indian palates alike

For many, it’s a taste of home.

Bakarwadi and Chiwda: The Perfect Pair

If there’s a snack that complements bakarwadi beautifully, it’s chiwda– especially the signature varieties from Babus Laxminarayan Best Chiwda. Where bakarwadi offers crunch and spice, chiwda brings in lightness and texture.

Together, they create the perfect snack combo for:

• Tea-time indulgence
  
• Festive gift boxes
  
• Travel munching
  
• Family get-togethers
  

The bold flavors of bakarwadi and the balanced crunch of chiwda bring out the best in each other—both rooted in tradition, both proudly Maharashtrian.

Final Thoughts

The answer lies in perspective.

• If you trace it back to its milder, sweeter roots, Gujarat deserves the credit.
  
• If you’re talking about the fiery, tightly-rolled version that has become a festival favorite and household must-have in Maharashtra, then it’s clearly Marathi.
  

In reality, bakarwadi is a shared legacy– a snack that showcases the culinary harmony and diversity of India. It has crossed state borders, evolved with time, and become a symbol of both Gujarati innovation and Maharashtrian mastery.

So next time you bite into a bakarwadi, remember:
You’re not just tasting a snack- you’re tasting history.

FAQ’s

Q1: Is bakarwadi spicy or sweet?
It depends! Gujarati bakarwadi is more sweet-spicy, while Marathi bakarwadi is known for its bold, spicy flavor.

Q2: Can bakarwadi be made at home?
Yes, many families still make bakarwadi at home, especially during festivals like Diwali.

Q3: Is bakarwadi healthy?
Traditional bakarwadi is deep-fried and high in calories, but baked versions and portion control can make it part of a balanced diet.

Q4: How long does bakarwadi last?
When stored in an airtight container, it can last up to 3–4 weeks.

Q5: What goes best with bakarwadi?
A cup of chai- and a side of Babus Laxminarayan Best Chiwda, of course!