Sieve the maida and gram flour in a bowl. Put salt, turmeric powder, carom seeds and oil into the flour. Mix the ingredients well and knead the flour.

Make sure that the flour is hard and tight. Cover the dough and leave it for half an hour.

Tamper the sesame in a small pan. Roast them well and then add grated coconut to it, roast it also. Put the roasted masala into the mixture and grind it. Take out all the spices in a plate and mix them well.

Press the dough with hands and make round balls.Now take one ball and roll it like a chapati into a flat disc of 8-9 inches.

Now apply imli water over the roll and put 1 part of the masala on it. Spread the masala evenly and start folding it into a roll. Stick the corners with the help of little water.

Cut the roll into pieces of 1/2 inch and keep them on a plate. Prepare the other rolls in the same manner and cut them into pieces.

Heat oil in a pan and put the cut pieces into it. Fry the pieces on medium or low flame until they turn brown. Now take them out on a plate and fry rest of the pieces in the same manner.

Bakharwadi is ready to eat and can be stored in a air tight container.