Keep all the ingreadients ready. If you don’t have fresh coconut, you can also use dry coconut.
Grind all the ingredients listed in filling section in a food processor along with lemon juice till it gets a course texture.
Once done, keep it aside.
For Dough
In a mixing bowl, add atta, besan, turmeric powder, hing, oil, baking powder and salt. Mix all together using your palms unit it gets the crumble texture and all are mixed nicely.
Add little by little water and make a semi tight dough. Once its done, cover and keep it aside for 10 minutes.
Divide the dough into four part and roll it by hand in round shape big balls as shown. Keep it covered. Divide the filling also in four equal parts.
Take one dough ball on a rolling board, roll it in round shape in to a medium thickness. Cut the edges, spread one part of filling masala evenly on it leaving the edges of the dough. Apply some water on edges.
Start rolling from one side and roll it till other eadges in a stick shape.
Cut it into about an inch width size with knife. Make all rolls following the same process.
Preheat the oven at 350 °F in baking mode. Line the baking tray with aluminum foil and grease some oil on it. Arrange the cut bhakarwadi on it. Give a light oil wash on it.
Place the tray into preheated oven and let it bake for 15 minuts on middle rack.
After 15 minutes flip it to other side and bake it till it gets golden color for another 15-20 minutes. Please keep any eye to ensure it does not get burnt.
Once its done, remove it from oven and let it cool down.
Baked crispy spicy Bhakarwadi is ready to be served.
Store it in air-tight container, it would remain fresh for about two weeks.