MAKING THE STUFFING:
In a pan heat oil and add dates and tamarind chutney, powdered sugar, all masalas, roughly chopped pieces of cashew nuts and almonds, crushed papdi and golden raisins.

Mix everything. Keep flame low. When everything is mixed well, add water 1 spoon at a time. We need to add water only till the mixture gathers in to a ball.

Cook only till the mixture becomes like a paste. Soft Bhakarwadi stuffing is ready! Take it out in a bowl and let it cool down completely.

MAKING CORNFLOUR SLURRY:
In a bowl, mix corn flour & water well. Keep aside.

MAKING OUTER LAYER:
In a bowl, mix gram flour, wheat flour, oil & salt to taste. Using required water knead medium soft dough. Dough is ready for outer layer!

MAKING SOFT BHAKARWADI:
Divide dough in to two portion with greased hands.Using wheat flour for dusting roll it to thin roti shape. Make square shape by cutting off sides using a knife. Using a brush apply water.

Place a thick layer of stuffing on half of square leaving little space on all sides. Trim any excess dough using a knife. Soft bhakarwadi is little thick & long & should be about size of finger. Cut pieces of soft bhakarwadi.

Transfer it to a plate. Prepare remaining bhakarwadi in same way. Dip the open sides of bhakarwadi in corn flour slurry & keep in plate (this step is optional).

Dip all bhakarwadi in same way & put in plate. Put it in fridge for 30 min to set. Heat oil for frying & then lower flame. Fry bhakarwadi in batch of 4-5 on med-high flame till light golden. It takes around 1-2 min. Turn it over intermittently.

Once Soft bhakarwadi turn golden in color. Take it out on a paper napkin. Fry remaining bhakarwadi in same way.
Soft bhakarwadi is ready!

Allow it to cool down completely & then store in air tight container for about 7 days.
Baroda style soft bhakarwadi is ready.
ENJOYYY!!! at any time!