Take maida in a dish.

Add besam, salt, ajwain and mix well.

Always crush ajiwain between your palms while adding so that it releases nice flavour.

Mix everything well together.

Add hot oil and mix well.

When the oil cools down a little rub it well to all the maida.

Add a little water at a time and knead stiff dough.

The dough should be soft at all.

Transfer the dough into a bowl, cover and rest it for just about 10 minutes.

Heat up a pan on medium heat.

Add coriander seeds, fennel seeds, cumin seeds and roast everything for just about a minute. Do not roast longer.

After about a minute or so add sesame seeds, poppy seeds and roast everything for about 30-40 seconds.

Add dry coconut and roast until it gets light golden colour.

Transfer the roasted spices into a bender jar and add red chilli powder, garam masala, salt to taste, sugar when these cool down a little.

Blend everything into fine powder and masala for bakarwadi is already.

Take the dough and divide it into 3 equal portions.

Make each portion nice and smooth.

Roll a portion into a little thin round disc.

The chapatti should be thin at the center and a little thick at the edges.

The chapatti should not be too thin.

Spread tamarind gudh chutney on the chapatti.

Add the masala on the chutney and spread it well.

Spread some shev on the masala. Leave some gap along the edges.

Roll the masala on the chapatti with rolling pin once.

Lift one edge and make tight roll.

Cut the edges off and cut the roll into about 1” vadi.

Press each vadi a little so that masala won’t come out while frying.

Do not press much. The vadi should retain it's shape.

Heat up oil on low heat.

Drop the vadi into hot oil and fry it on low heat only for about 5-6 minutes.

Keep on stirring with a fork at the intervals.

When the vadi is fried well from on sides, take them out.

Bakarwadi is already.