In a mortal-pestal, add green chilli, ginger, and a white part of green garlic. Crush it into a paste. Keep it aside.

Now in a bowl, add curd and jaggery. Mix well till jaggery is completely dissolved. Keep it aside.

Then in a mixing bowl, add bajra flour and wheat flour. mix well.

Now add chopped methi leaves, coriander leaves, grinded paste, turmeric powder, red chili powder, coriander powder, a pinch of hing, ajwain, salt, sesame seeds, curd-jaggery mixture, and oil. Mix well.

Then sprinkle some water and knead the semi-soft dough for dhebra.

Now pinch medium size ball from the dough and give it a round shape.

roll dhebra with your hand or on a plastic sheet. (Please refer video for the process)

Place the rolled dhebra on hot tawa.

Apply 1 tsp oil/ghee and fill over the dhebra.

Roast the dhebra on medium-low flame till browned and uniformly roasted on both sides.

Serve bajri na dhebra with kathiyawadi bharwa mirch or curd.

In a pan, add 1 tbsp oil and ½ cup gram flour. roast flour on medium flame till it slightly changes its color.

Take out roasted flour into a bowl, add turmeric powder, coriander powder, hing, salt, kashmiri red chilli powder, sugar, and lemon juice, and mix well.

Add 2 tbsp oil and mix well.

Add some coriander leaves and mix well. Masala is ready.

Now make slits into green chilli and remove its seeds and veins—stuffed chilies with stuffing.

Then heat 2 tbsp oil in a pan, and add cumin seeds, things, and chillies. cook it on medium flame till it becomes soft from both sides.

Add remaining masala to chili and mix well.

Cover and cook chili for 2 minutes on low flame.

Serve tasty bharwa mirch with dhebra.