For the dough, in a bowl take besan, cornflour & whole wheat flour, then add turmeric powder to it.
Then add hing, salt and oil and mix well with your hands to get bread crumbs like consistency.
Now add slowly add water and knead it into a semi-soft dough. Add water slowly as it depends upon the quality of besan & WWF as to how much water you may require. Cover the dough & let it rest.
For the filling, take a non-stick pan, once the pan heats up, reduce the flame and add sesame seeds, lightly roast them for 1 minute, then add freshly grated coconut and cook it for 4-5 minutes on slow flame. (You can also add dedicated coconut, I did not have it so I used fresh, if adding Desiccated coconutcook it on for 2 minutes)
Now add poppy seeds, fennel seeds and cook them for 2 minutes.
Now add red chilli powder, coriander powder and cumin powder mix well.
Now add garam masala powder, amchur powder and switch off the flame, mix everything nicely.
Finally add salt and let the mixture cool completely, then add sugar and blend it into a coarse powder.
Now roll the dough into a log and cut it into equal parts.
Roll each part into round or square shape, not too thick or thick, keep it medium, then lightly brush it with water.
Now sprinkle the masala on the chapati leaving half inch gap on the sides.
Now roll it into a tight log carefully and then seal the edges.
Now cut it into small pieces with a sharp knife and lightly press each bhakarwadi.
Deep fry them in hot oil on a low flame till golden brown.
