Firstly in a plate or bowl take maida, wheat flour and besan and sieve it.

Now pour oil. Crumble and mix well making sure the flour is moist and holds shape when pressed between fist. Add water as required and knead to a smooth and tight dough. Grease it and rest it for 20 minutes.

For sugar water in a bowl take sugar and water. Mix well till the sugar dissolve.

For masala in a small blender take dry coconut and sugar. And grind it.

Remove it in a bowl. Now add poppy seeds, sesame seeds and fennel in a blender and coarse powder.

Remove it in a bowl. Grind peanuts and remove it.

Now add red chilli powder, turmeric and salt. Mix well. Add ginger garlic paste and lemon juice in it. Mix well.

Knead dough slightly and pinch a large ball of dough in four pieces. Take one ball and flatten it as you do with chapati. Roll it thicker than chapati.

Now grease it with sugar water and spread the prepared masala stuffing leaving the sides.

Grease again the sides to seal the ends while rolling. Slowly roll the dough very tightly, making sure there are no gaps.

Cut the rolls. Press and flatten slightly. This helps layers and masala to be intact.

Heat the oil on medium heat and deep fry the rolls on low flame. Stir occasionally till they turn golden brown and crisp. Drain bhakharvadi on kitchen towel to remove excess oil.