Mix all-purpose flour, besan, ajwain and salt in a bowl.
Add oil and mix together to form crumbly mixture.
Add water and knead to form a hard dough. If the dough feels too loose, add more all-purpose flour.
Making Filling
Heat a pan on medium heat and roast sesame seeds and coconut. Make sure they don't turn brown but get properly roasted.
Turn the heat off and then add all the spices - goda masala, garam masala, chilli powder, sugar.
Grind this mixture to a grainy powder. Make sure not to over work this otherwise sesame and coconut will release oil forming a paste.
Add tamarind chutney/extract to this powder and mix thoroughly to form a spreadable filling.
Making Bhakarwadi
Form small balls from the dough and roll them to make chapati.
Spread the filling on the chapati evenly leaving some space near the edges.
Roll the chapati into a spiral and then seal the two sides with water to form a closed roll.
Cut this roll into 1/2 inch wide pieces and lay them flat on a plate so you can clearly see the spiral formed by the dough and filling.
Heat oil in a heavy bottom pan to a medium-low to medium temperature.
Deep fly the spirals and make sure they don't stick to each other in the pan.
The spirals should be golden brown and not too dark.
Take them out and let them rest on a kitchen towel so all excess oil is drained out.
Serve Bhakarwadi with hot masala chai or just pop them in your mouth right away!!
Notes
Goda masala can be hard to find in stores outside Maharashtra. You can substitute it with Garam Masala in same proportion and it will taste equally delicious.
Bhakarwadi can be stored in air-tight container for weeks (but let's be real,you will finish them in just a few days!)
Make sure the oil for frying is not too hot, otherwise the bhakarwadi will brown from the outside immediately and the filling will burn.