For the Stuffing :

Preperation :

Mix flours, salt & oil. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
 Now add some water and knead lightly. Keep adding water as required and knead into a smooth  dough. Set aside and cover with a damp cloth. 
Roast sesame seeds lightly and add coriander and fennel seeds. 
Heat oil and add cumin seeds, allow to splutter. Add ginger, garlic, fry for few seconds and add all other crushed seeds. Stir for few seconds.
Now add coconut, sev,  salt, sugar, flour, chili powder, and garam masala , mix & set aside.
Make small balls of dough, roll into thin round (like chapati). Use dry flour to help rolling.
Spread filling thinly all over the round and make a tight roll press down edges.
Cut into 1-inch  pieces and deep-fry in hot oil.
Fry till  golden brown and crisp.
Remove and drain on paper towel, cool to room temperature and store in a airtight container. keeps well for 2-3 weeks.