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1: For the dough, mix all the dry ingredients, add ghee and mix it till it becomes a crumbly mixture.

2: Add water and knead it into a smooth but firm dough.

3: Apply oil on it and let it rest for about 20 minutes.

4: Add the ingredients for the masala filling and blend it to a coarse mixture.

5: To prepare the tamarind chutney, soak the tamarind in hot water. Squeeze as much as you can get from it. Strain it and keep it aside.

6: Heat oil in a pan, add cumin seeds and let it crackle. Add the tamarind extract and bring it to a boil.

7: Add jaggery and mix it till it dissolves.

8: Add kashmiri chilli powder and salt. Mix it well.

9: Let it boil till it becomes thick enough to coat the back of the spoon. Keep it aside and let it cool down completely.

10: To assemble the bhakarwadi, take a part of the dough, apply oil on it and roll it into a sheet, not so thin. Trim the side to shape it into a square or rectangle.

11: Apply the tamarind chutney and spread it evenly, leaving a small gap on the sides.

12: Spread the masala filling evenly.

13: Apply water on the sides.

14: Roll the dough from one end to another to form a spiral inside.

15: Slice it a light thick, shape it and deep fry it till it becomes crispy and golden brown.