In a mixing bowl add wheat flour and gram flour. Stir in salt, turmeric and carom seeds.
Now add olive oil and mix until it resembles bread crumbs.
Knead a dough using a little water at a time and let it rest, covered with a kitchen towel.
For filling
Mean while make the filling ready. Dry roast poppy seeds and sesame seeds for few minutes in a pan and mix with the remaining spices.
Assembling
Divide the dough into two equal parts. Roll out one portion of the dough into a thin round circle.
Apply a little water all over the rolled circle and spread about half of the filling all over the circle leaving just half an inch around the edges.
Roll the circle tightly like a burrito all the way to the end and stick the ends with a little water.
Now cut out equal sized pinwheels from the dough roll.
Deep fry the bhakarwadi in preheated hot oil until golden and crisp from all sides.
Drain on paper towel, cool and store in airtight containers.
Notes
Adjust the seasonings as per your taste preferences. Traditionally sugar is added in bhakarwad but I skipped it. If you wish then go ahead and make a sweet and sour bhakarwadi.