For the Dough:

• 1 cup besan (gram flour)
• 1 cup whole wheat flour
• 2 tbsp all-purpose flour (for crispiness)
• 2 tbsp hot oil
• ½ tsp turmeric powder
• ½ tsp salt
• Water (as needed) 

      For the Filling:

• ½ cup dry grated coconut
• 2 tbsp sesame seeds
• 1 tbsp poppy seeds (khus-khus)
• 1 tsp fennel seeds (saunf)
• 1 tsp cumin seeds
• 2 tbsp coriander powder
• 1 tsp red chili powder
• ½ tsp garam masala
• 1 tbsp sugar
• 1 tbsp tamarind paste
• Salt to taste

       For Frying:

• Oil as needed

• In a mixing bowl, combine besan, wheat flour, all-purpose flour, turmeric, and salt.
• Add hot oil and mix well to form a crumbly texture.
• Gradually add water and knead into a firm yet smooth dough. Cover and let it rest for 30 minutes.
• Dry roast coconut, sesame seeds, poppy seeds, fennel seeds, and cumin seeds until fragrant.
• Grind the roasted ingredients into a coarse powder.
• Add coriander powder, chili powder, garam masala, sugar, tamarind paste, and salt. Mix well to form a dry filling.
• Roll out the dough into a thin rectangular sheet.
• Spread a thin layer of the filling evenly across the sheet.
• Roll it tightly into a log and seal the edges with a little water.
• Cut the roll into ½-inch spirals and press them gently to retain shape.
• Heat oil in a kadhai on medium-low heat.
• Fry the spirals in batches on low heat until golden brown and crisp.
• Drain excess oil on a paper towel.
• Let them cool completely before storing in an airtight container.