In a mixing bowl, add wheat flour, oil, and salt. Mix everything into the oil.

Now add water gradually and knead tight dough.

Now divide the dough into equal portions. Roll out each portion into a medium thick and round circle.

Make a mark on rolled bhakhri with a rolling pin and roll all in the same way.

Place the rolled bhakhri on the heated tawa on medium heat.

cook one side of bhakhri by putting light pressure using a cotton cloth, so the insides cook evenly.

Then transfer bhakhri on heated clay tawa and cook it on another side on low flame. (refer to video). In this way, you make bhakhri faster way.

Apply some ghee to cooked bhakhri and press slightly with a spoon.

Serve kathiyawadi bhakhri with kadhi and fried chili.

In a mixing bowl, add curd, besan, and salt. Mix well.

Now, in a bowl, add garlic chutney, turmeric powder, salt, coriander powder, red chili powder, and water. Mix well, masala paste is ready.

Then in a pan, add oil, mustard seeds, cumin seeds, a pinch of hing, some curry leaves, green chili chopped, a few methi dana, cloves, cinnamon, and dry red chili. Saute it.

Then add the masala paste and saute till oil separates from its sides.

Now add curd and besan mixture and stir continuously till the mixture starts boiling.

Cover and cook kadhi on low flame for 5 minutes.

Garnish with coriander leaves and serve with bhakhri.

Take medium size green chili, make slits into the center and remove its seeds.

Now in a mixture jar, add roasted peanuts and sesame seeds. Grind it into a coarse powder.

Add grinded powder into the mixing bowl, then add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, dry mango powder, a pinch of hing, salt, and oil. mix well.

Add some coriander leaves and mix well. Masala is ready, stuff masala into green chili slits.

Now in a pan, add oil and stuffed chili. Fry chilies on medium flame.

Serve bharela tadela marcha (Fried chilies) with bhakhri and kadhi.