Ingredients

Dough for Bhakarvadi

• Sift in the Whole Wheat Flour, Besan, and Salt in a large bowl.
  1 cup Whole Wheat Flour, ¼ cup Gram Flour, Salt
  
• Add in the oil and give it all a quick mix.
  2 tbsp Oil
  
• Slowly add water little by little and knead it to a semi-stiff dough.
  ½ cup water
• Let the dough rest for 30-40 minutes.
  
• In the meantime prepare the stuffing.

Filling for Bhakarvadi

• In a heavy bottom pan add the desiccated coconut.
  1 Cup Desiccated coconut
  
• Slowly roast it until it starts turning golden brown. Remove in a bowl once done.
  
• Roast the fennel seeds and cumin seeds until golden brown. Remove in a bowl once done.
  1 tablespoon Fennel seeds, 1 teaspoon Cumin Seeds
  
• Similarly the sesame seeds, coriander seeds, and poppy seed one by one until golden brown. Remove in a bowl once done.
  1.5 tablespoon Sesame Seeds, 1 teaspoon Coriander seeds, 1 tablespoon Poppy seeds
  
• 
• Let this cool down.
  
• Once cooled, in a blender add in the desiccated coconut, cumin seeds, fennel seeds, sesame seeds, coriander seeds, poppy seeds.
• Add red chili powder, Kashmiri chili powder, and garam masala, asafoetida and salt
  ¼ teaspoon Asafoetida, 1 teaspoon Red chili powder, 1 teaspoon Kashmiri chili powder, ¾ teaspoon Garam masala, 3/4 teaspoon Salt
• Blend this to a fine powder.
  
• Remove it to a bowl and around 1-2 tablespoons of water, so that the mixture is not too dry and it sticks to the dough.
  1-3 tablespoon Water
  

Tamarind Pulp

• Soak tamarind in lukewarm water for 30-40 minutes.
  Tamarind
• Once done mix the tamarind and discard the impurities.
• Mix sugar and keep it aside.
  2 tablespoon Sugar

Assembling the bhakarwadi

• Divide the dough into equal portions.
• Roll each dough into an 8-10 inch circle and 2-3 mm in thickness. If you roll them too thick they would not get cooked properly and not be crispy.
  
• Shape the rolled dough into a rectangle or a square, trimming the edges.
• Spread 1-2 tablespoons of Tamarind chutney evenly.
  4 tablespoon Tamarind chutney
  
• Spread 2-3 tablespoons of filling evenly leaving 1 cm edges all around.
  
• If you are using Nylon sev, spread it evenly.
• Gently press the filling with your fingers all over.
• Brush the edges with a bit of water. This helps in sticking the dough once it is rolled.
  2 tablespoon Water
  
• Grab one of the edges and start rolling it toward the end.
• Roll it tight and keep on sealing the edges by applying gentle pressure.
• Once you reach the end, if you have too much stuffing, remove it.
• Seal the other end and the 2 ends on the side.
  
• Roll it on the counter, so that the edges are sealed completely and you have a uniform log.
• Now cut the log into even size pieces, around ½ cm in width.
  
• 
• 
• For each, gently press them with the help of your fingers to even it out.
  
• 

Baking the Bhakarwadi

• Preheat the air fryer at 180 Deg C / 356 Deg F
• Slightly spray or grease the air fryer tray.
• Arrange the bhakarwadi evenly spacing out in between
  
• Bake in a preheated air fryer at 180 Deg C / 356 Deg F for 10 Minutes turning in between.
  
• They are done when they are golden brown all over or when you see the dough golden brown.