Take plain flour, gram flour, salt turmeric powder and red chili powder in a wide bowl. Add oil to it and mix thoroughly with your hands. use as little water as needed to make a stiff dough. Keep it aside for 15 minutes while you make the stuffing.

Grind roughly green chilies, ginger, poppy seeds, and sesame seeds for a few seconds to make a paste.

Add all the ingredients for stuffing except for tamarind paste. The mixture will be dry. Now add tamarind paste 1 tbsp at a time to check how much is needed to make it easily spreadable.

I have used around 2 tbsp of tamarind paste. You just do not want to make mixture liquidy so use thick tamarind paste.

Divide the dough into 4 equal balls. Roll out the dough as thin as you can. Spread mixture in the center.

Fold the sides. Start rolling the dough from the bottom side.

Make a thick paste from 1 tsp maida and water. Apply this paste on the corner to seal the edges. Wrap into the butter sheet and keep in the fridge for 15 minutes while you roll out the rest of the dough. This helps in cutting the pieces also as the roll is firmly set and edges are sealed properly.

Cut into the desired size. I got around 30 pieces but it depends a lot on the size we cut.

Heat oil in a kadhai and fry Bhakarwadi till golden brown. After you put Bhakarwadi in hot oil reduce the flame to low so that inner layers also get cooked.

Store Bhakarwadi in an airtight container after it cools down completely.