Uncover and on the kitchen top knead the dough for 4-5 mins allowing to have the gluten which will help to make a crispy Bakarwadi. Rest covered for 30 mins.

For Filling - in a pan dry roast the coriander seeds, cumin seeds, and sesame seeds for 2-3 mins, when you get the aroma set aside. Cool, divide into two parts. Add one part to a blender and make a fine powder, the other part makes a coarse powder. Mix both.

In a pan add grated coconut and toast to rid the moisture, set aside, cool, and add to the spices

In a pan add tamarind pulp, and jaggery and mix well, add little water and mix. Set aside.

Now take the dough roll into balls. Sprinkle flour on the kitchen top and roll the balls thin, cut the sides and make a square, add the filling, roll with a rolling pin to press the filling, and keep the top edge free to seal. The sides should be 1mm thin

Now roll tight and go near the edges and seal with water and roll through in one direction, again sprinkle some flour and roll through, tuck the side like you would do for a spring roll.