firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati ball.
now grease the rolling base and rolling pin with oil.
roll them into round / square shape making slightly thick than chapati.
further spread a tsp of tamarind chutney leaving the sides.
spread the prepared masala stuffing leaving the sides.
now grease water on sides to seal the ends while rolling.
slowly roll the dough very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart.
further, cut the roll to 2 cm long or as desired.
press and flatten slightly. this helps layers and masala to be intact.
heat the oil on medium heat, and deep fry the rolls on low flame.
stir occasionally till they turn golden brown and crisp.
drain the bhakarwadi on kitchen towel to remove excess oil.
finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.