Take a large bowl, now add maida, salt, ajwain, give it a mix. Now add oil and mix everything well. Add little by little water and make a hard dough. Now cover the dough and rest it for half an hour.

Now for dry bhakarwadi masala, take a small bowl, add dessicated coconut, poppy seeds, sesame seeds, sugar, sauf powder, coriander powder, a pinch of hing, cumin seeds, red chilli powder, turmeric powder, ginger powder, garam masala powder, salt. Mix everything well. Now grind everything well into a fine powder.

Now Knead the dough well for another 2 mins. Divide the dough into 4 equal parts as shown in the image below.

Take 2 balls & cover rest of the balls. Now roll them thin into a square shape as shown in the image below. Keep both of them aside. Now take 1 square & apply a tbsp of tamarind chutney/tamarind sauce and spread it out gently. Now sprinkle a tbsp of dry masala and spread it out evenly as shown below in pic 3.

Now place another square over it so that it looks like a sandwich. Now roll over the chapati sandwich gently a bit. Make square cuts on it using pizza cutter or namkeen cutter. Now prick with a fork all over the squares.

Now remove the squares and place them over a plate. Make pricks from the opposite side too. Now keep it aside. Repeat the same process with the rest of the dough. Now leave the bhakarwadi squares uncovered for an hour.

After an hour, heat a kadai with some oil for deep frying. Once the oil gets medium hot, put the squares into the oil, one by one and fry them till it gets golden brown in colour. Consume it only when it comes to room temperature. Store it in an air-tight container.