In a large bowl, add all-purpose flour, gram flour, salt, and hot oil and mix well.

Mix till you get a crumb-like texture add water gradually and knead it into a dough let the dough rest for 15 mins.

To make the filling:- heat a pan and add coriander seeds, cumin seeds, fennel seeds and add poppy seeds, sesame seeds, and dry coconut and roast for 2-3 minutes. Let the ingredients cool down.

Transfer it to a mixer jar, add red chili powder, dry mango powder, garam masala, salt and sugar, and grind it to a fine powder.

Take the dough and divide the dough into 2 portions. Roll out the dough to a medium-thickness round disc.

Spread the tamarind chutney all over the disc evenly and start folding it into a roll. Stick the corners with the help of little water. Cut the bhakarwadi to 1/2 inch-sized pieces.

Press and flatten slightly.

Heat some oil for deep frying add the bhakarwadi into hot oil and fry them on low flame till they golden in color.

Drain the bhakarwadi on a kitchen towel to remove excess oil.

Drain the bhakarwadi on kitchen towel to remove excess oil.