Mix all the ingredients together except water, besan, all-purpose flour, salt, turmeric, asafetida, and oil, add the water as needed to make firm dough. Lightly oil the dough, cover the dough and set aside for at least 15 minutes.

Mix all the ingredients for spice mix except sugar and lemon juice, coconut powder, sesame seeds, fennel seeds, coriander, cumin seeds, chili powder, garam masala, asafetida, and salt.

Grind the spices to a coarse powder, coffee grinder or spice grinder works the best.

Take the spice mix in a bowl and add the sugar and lemon juice, mix it well set aside.

Mix besan with about 3 tablespoons of water to make a thin batter. Set aside.

Knead the dough for a minute before rolling, make it into ball. Lightly floured the rolling surface and flatten the dough ball. Roll into about 12-13-inch diameter.

Spread the filling evenly over leaving about ¼” border all around, and press the filling lightly slightly pressing.

Roll the sheet gently, but firmly until you have a nice firm log. Roll the log gently 6-7 times this helps keeping together, and press lightly.

With a sharp knife slice the both ends about 1 inch long then slice the log into 3/4 inch thick, this should make about 14 -16 Bhakarwadi.

Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.

Dip them in the batter from both sides one at a time and drop them slowly into the hot oil. Fry the Bhakarwadi until both sides are golden-brown, turning occasionally. Each batch will take 7-8 minutes to cook.

Bhakarwadi are ready to serve.