Combine both flour , salt, chilli and turmeric powder and oil. Add water by a tablespoon in each interval until you make firm dough. Keep covered for 20-25 minutes or until you see white spots on the surface of dough.
Meanwhile preheat oven gas mark 5. Grind all the filling ingredients in a blender except oil and tamarind chutney. At this stage filling is quite dry, add oil and 1-2 tbsp. tamarind chutney and bring mixture together.
by doing this filling will be little moist, (but not very moist) and won't fell out while you're handling the Bhakarwadi.
Divide the dough into equal portions and roll out into a large thin chapatti ( round disk ).
Spread thinly very little tamarind chutney and filling over each chapatti, and gently press with the spoon. Do not spread it all the way to the edge and do not over stuff either.
Take very little water and lemon juice mix, and apply with your finger on the edge of the chapatti. This method will help to stick and seal the edges nicely.
Now fold the 1/4 inch of left and right of chapatti over stuffing gently but tightly roll the chapatti into cylinder shape, making sure no stuffing oozing out or your nails don't dig into dough and make holes :)
Cut into 1" or 1.5" bite size pieces.
Take little oil and grease baking tray. Place cut Bhakarwadi pieces onto greased baking tray.
Now brush the oil top of the placed Bhakarwadi thinly and bake about 20 minutes.
After 20 minutes turn the baking tray otherside, and bake further 10-12 minutes until they are brown and crispy.
Let it cool completely at room temperature.
Serve with tea or any cold drinks.
Store in an airtight container if there is leftovers.