Mix maida, gram flour, semolina, turmeric powder and salt in a wide bowl. Add ghee and give a quick mix.

Next incrementally add water in parts and knead a stiff dough. I used little more than 1/4 cup of water. Divide the dough in to 4 equal parts and cover it with damp cloth. Let it rest for around 15 mins to 30 mins.

When the dough is resting, it is time to prepare stuffing. Take all the stuffing ingredients in a mixer and powder them together coarsely. You can taste and adjust spices now.

Next take a dough ball, dust with enough flour and roll it thinly like chapati using rolling pin. Smear the rolled chapati with little oil.

Spread 4 tsp of stuffing evenly over rolled chapati, roll from one end to other like a log. Close the ends of log.

Next using a sharp knife cut the log in to 0.5" sized discs and flatten it using your palm. Repeat the process till you finish the dough.

Next heat enough oil in a heavy bottom wok and as it gets rightly heated ( check by dropping pinch of dough in to oil, if it raises to top slowly, the temperature is right for frying) drop few bakarwadi in to it. Fry for a while and flip to cook other side too. When the Sh... sound seizes completely, remove them from oil and drain over kitchen tissue.

Repeat this process of frying till all bakarawadis are done. Yummy and spicy snack is ready for Diwali.

I have used semolina to bring some extra crunch in to the dough. It was too good.

Roll the dough very thin otherwise it doesn't get fried properly.

The stuffing has to be spicy, you can add some green chillies too. I made them mild because kids don't like much spice in food.

Deep fry them in medium flame as multiple layers should get cooked.

Do not over fill the wok with oil, keep only enough oil to deep fry the snack as some stuffing oozes out while frying.

Crispiness of bakarwadi reduces after a day, so prepare accordingly.