In a mixing bowl, add maida, besan, salt, turmeric powder and oil. Mix well.

crumble and mix well making sure the flour is moist and holds shape when pressed between fists. add water as required and knead to a smooth and tight dough.

cover and rest for 20 minutes.

Roast coriander seeds, fennel seeds, white sesame seeds, cumin seeds, cinnamon, and cloves on medium-low flame till it slightly changes color. Add it into the mixture jar.

Then in the same pan, add oil and gram flour and roast till it changes color. Also, add it to the mixture jar.

Now add red chili powder, turmeric powder, salt, amchur powder and sugar in the grinding jar.

Grind all ingredients into a coarse powder.

grease the rolling base and rolling pin with oil. knead the dough slightly and cut it into equal pieces

roll them into a round shape making them slightly thick than chapati.

Spread a tsp of tamarind chutney leaving the sides and spread the prepared masala stuffing leaving the sides.

Grease water on the 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.

Then cut it into equal pieces. Press and flatten it with your thumb. This helps layers and masala to be intact.

heat the oil on medium heat, and deep fry the rolls on low flame. Fry till they turn golden brown and crisp.

Drain the bhakarwadi on a wire rake to remove excess oil.

store in an airtight container once cooled completely for a month or enjoy with a cup of tea.