In a bowl, take the wheat flour. Add in some oil, hing, turmeric, chili powder, salt and mix.
Add some water and make a stiff dough, keep aside for 10 to 15 minutes
In a blender add fennel seeds, cumin, coriander, sesame, poppy, sugar, hing, chili powder and coconut.
Blitz a couple of times till you get a coarse powdered mixture.
In this mixture add salt, amchur powder and mix it with the gramflour/besan. Mix well.
Take the wheat flour dough and roll thin sheets. Spread the besan mixture and roll properly.
Seal the edges with water, keep aside for 10 minutes. With a sharp knife, cut it.
You can vary the size here as per your choice.
Heat oil in a kadhai and deep fry them one or more at a time.
Keep on a kitchen towel, when cool taste to check if its cooked completely.
This can be stored in air tight containers for anytime or tea time snacks.