Step 1. Sieve chickpea flour, all purpose flour and baking soda together in large mixing bowl.

Step 2. Add turmeric powder, red chilli powder and salt to taste. Mix it.

Step 3. Add water by a tablespoon little by little until you make firm dough.

Step 4. Keep the dough covered for 20-25 minutes till then let's prepare stuffing.

Step 5. Heat a saute pan over medium heat. Fry roast sesame seeds, poppy seeds and dry coconut until they change colour to golden.

Step 6. Add  ginger, green chilli, chopped, red chilli flakes, roasted cumin powder, garam masala powder. Switch off the gas.

Step 7.If you need to grind it, grind at this point (I didn't do it). Add honey and mix.

Step 8. Add lemon juice. Both lemon and honey will make stuffing moist and easy to stuff.

Step 9. Divide the dough into 3 or 4 equal parts. With the help of dusting roll each part to make a thin disc, approximately 8 inch in diameter. Don't worry about the cracked edges, they will cover inside.

Step 10. Smear tamarind paste all over the disc.

Step 11. Put 2 tablespoon of stuffing mixture and spread evenly.

Step 12. Fold the 3 edges from sides. From the fourth side roll in until the end.

Step 13. Seal the edge with water. Once it is done, it will look like log. Now cut into 1"  bite size pieces.

Step 14. Now line a aluminium foil in a baking tray. Grease it with oil. Place the bhakarwadi at the difference of 1 " each other. Smear the oil all over them. Bake for 20 minutes on 200 degree Celsius. Then turn them to other side and bake for 10 -12 minutes.

Bhakarwadi should become golden brown in colour. Let them cool on rack. They are ready to serve with a cup of tea. They can be store and consume for 3 to 4 weeks.