In a bowl add all ingredients except water under “for the outer layer”. Mix well, add water little by little and prepare firm dough. Set aside for 5-10 mins until the stuffing is prepared.
In a pan, dry roast sesame seeds and ajwain until fragrant. Once cooled down, blend them smooth along with dry coconut, coriander powder, cumin powder, turmeric powder, garam masala powder, red chilli powder, sugar and salt. Set aside.
Preheat the oven at 180°C for 10-15 mins. Divide the prepared dough into two equal parts and roll one part into a thin circle. Spread tamarind paste all over the rolled dough. Spread it with the prepared masala.
Starting from one end, roll the pastry tightly to form a log, making sure the stuffing doesn’t come out. Cut into equal sized pinwheels and slightly press them so that the stuffing stays. Repeat this with rest of the dough and stuffing.
Line a baking tray with parchment paper and arrange the prepared bhakarwadis on the tray with 1cm gap between each of them. Bake at 180°C for 30 mins, flipping onto other side mid-way. Once golden brown on both sides, remove from oven. Let them cool down completely.
Store in an airtight container for upto a week. Serve with a hot cup of coffee/tea.