In a pan, add ghee, cumin seeds, sesame seeds, hing, green chilli paste and ginger paste. Sauté it.

Then add white part of green garlic, onion, turmeric powder and salt. Saute till it become slightly soft.

Now add chopped methi leaves, green part of garlic and onion. Saute it.

Switch off gas and add coriander leaves. Mix well. Stuffing is ready.

Now in a mixing bowl, add water and salt. Mix well.

Then add bajra flour gradually and knead soft dough.

Now sprinkle some water and knead dough for 2-3 minutes till it become smooth.

take a medium size ball and flatten it out between your palm. Add 2 tbsp stuffing into the center of the circle.

Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.

Flatten the stuffed dough; dust over a little flour and pat gently into a 6-inch diameter circle taking care not to put too much pressure as the stuffing can come out of the dough.

Heat tawa on medium flame, then stuffed rotla onto the tawa to cook until golden brown on both sides.

Serve the kathiyawadi bharelo rotlo hot with ghee smeared on the top.

Wash and cut green chilli into two parts. Remove its seed and keep it aside.

Now in a mixing bowl, add roasted gram flour, salt, hing, ajwain, turmeric powder, coriander powder, Kashmiri red chilli powder, garam masala, powder sugar, lemon juice, oil, and some coriander leaves. Mix well. Masala is ready.

Heat oil in a pan, add chillies, and fry it on medium flame.

Sprinkle masala and some water on the fried chillies. Do not stir it and cook it for 2-3 minutes on low flame, so the masala flavor is absorbed. (refer to video)

Mix well. Masala chilli is ready.