Making Bhakharwadi dough- Add gram flour, flour, asafoetida, salt and ghee and mix. Mix till the texture becomes like bread crumbs. Add water gradually to make semi soft dough.

For masala- Take a non stick pan, roast sesame seeds, take them out. Roast coconut powder and gradually add all spices to it. Add sesame seeds too to it. Mix very well the whole masala and chk if sweet, sour or Spicy taste has to be adjusted.

Rolling the bhakharwadi- Take the dough and dived them in equal small balls of same size. Roll one ball in to a chapati shape, sprinkle water to it and add a layer of ready masala, leaving the edges. Now roll carefully and tightly so that masala does not comes out. Make a masala rolled log.

Cut it in equal small pinwheels and press them gently so that the masala doesn’t comes out.

Make pinwheels of all the dough.

Take a pan and heat the oil to fry the bhakharwadi. Fry the bhakharwadi carefully on low medium flame until the coverings are golden brown And crisp. Turn them frequently and do not fry much in one go.

Fry them all and remove excess oil on a napkin paper. Store in an airtight jar when cooled down. These can be secured for 3 months from the time it’s made.