Firstly, in a large mixing bowl take maida nd besan.

Now add turmeric, hing nd salt.

Pour hot oil, Crumble nd mix well making sure the flour is moist nd holds shape when pressed between fist.

Add water as required nd knead to a smooth nd tight dough.

Grease the dough with a tsp of oil. Cover nd rest for 20 minutes.

Firstly, in a small blender take dry coconut, you can also use dessicated coconut.

Add all masala powder ingredients. Blend to slightly coarse powder without adding water. Keep aside.

Now, knead dough slightly nd pinch a large ball of dough flatten them as you do with chapati ball.

Now grease the rolling pin nd rolling base with oil.

Roll them into round / square shape making slightly thick than chapati.

Spread a tsp of tamarind chutney leaving the sides.

Spread the prepared masala leaving the sides.

Now grease water on sides to seal the ends while rolling.

Slowly, roll the dough very tightly, making sure there are no gaps else while deep frying bhakarwadi will fall apart.

Cut the roll to 2 cm long or as desired.

Press nd flatten slightly. This helps layers nd masala to be intact.

Heat the oil on medium heat nd deep fry the rolls on medium flame.

Stir occasionally till they turn golden brown nd crisp.

Drain the bhakarwadi on tissue paper to remove excess oil.

Finally, serve bhakarwadi with masala tea or store in air tight container once cooled completely for a month