Take a bowl and add besan flour, wheat flour, oil, hing, turmeric powder, salt, chilli powder and crumble all these ingredients nicely.
Add little water into this besan mixture and knead to stiff dough and rest for the dough for 10 minutes. In the blender, add fennel seeds, cumin seeds, pepper corns, coriander seeds, sesame seeds, poppy seeds, sugar, hing, chilli powder, coconutand blend together to a coarsepowder.
Take this mixture into a bowl and add little salt, amchur powder, little besan flour and mix well. Keep it aside. Roll the besan- wheat dough into thin sheet with a rolling pin .
spread the dry masala mix on top and roll the flat Indian bread similar to a swiss roll.
Roll tightly and seal the edges applying little water and rest it for about 3 to 4 minutes. Cut them into equal sized roundels.
Spread the tiny roundels on a plate allowing them to dry a bit. Heat oil in a kadai and when it becomes hot, deep fry the Bhakarwadis over slow to medium flame until crisp and done. Remove and drain on a paper towel to soak up any extra oil.
The yummy and delicious spicy Bhakarwadi is ready to eat. This can also be stored in airtight containers for about two weeks. This will surely be a super hit delicious snack among kids.