First knead the three flours, mix salt and turmeric in it and make hard flour. Now let it be covered.

For stuffing:
Fry poppy seeds, anise and sesame seeds in a pan. Remove to cool in dish. Fry the gram flour in the same hot pan.
Now take the jar of poppy seeds, anise and sesame seeds in the mixer.

Add the roasted peanuts in it and take the PC. Now add roasted chickpea flour and turmeric, chilli, salt, amchoor, powder, sugar and crushed copra and take PC. Discard in a dish. Now add crushed green coconut and lemon and mix well. The stuffing is ready.

Now weave a big loaf out of the dough (the loaf is to be thickened) with the stuffing made on top of the loaf (pressing evenly by hand so that the stuffing sticks evenly with the bhakri.) Now roll the bhakri by pressing. Take the flour and stick it on the end. Now cut it and prepare an oval shape by pressing one bhakharwadi by hand. (So ​​that the spices do not come out from frying in oil)

Now heat the oil in a pan. Once the oil is hot, fry the bhakharwadi on slow gas till it turns brown. Ready bhakharwadi. Serve it with tea. (This Bhakharwadi lasts well for a week.)