Combine all ingredients to make dough in a bowl and mix well, except water.
Now add little water and knead to tight dough. Grease with little oil and cover with damp cloth. Keep aside for 20 minutes to set.
Now divide the dough into two equal portions and roll each part in to round disc as thick chapatti.
Brush with oil evenly. Spread the coconut stuffing evenly.
Now roll the chapatti very tightly. Make sure no gaps left between rolling.
Seal the edges inside. Cut the roll into small pieces using knife or cutter.
Heat the oil in a pan. Once a oil is hot enough, deep fry the bhakarwadi till to golden and crisp.
Drain on a tissue paper to absorb tissue papers.
Cool at room temperature and store in an airtight jar.
Serve with tea and coffee.