In a mortal-pestal, add garlic cloves, cumin seeds, coriander powder, red chilli powder and salt. crush it. Kathiyawadi garlic chutney is ready

in a mixing bowl, add cooked rice, besan, wheat flour, garlic chutney, chopped green chilli, ginger paste, turmeric powder, red chilli powder, coriander powder, baking soda, sugar, lemon juice, oil and coriander leaves. Mix well and knead soft dough.

Grease your palm and make small size round muthiya. Keep it aside.

in a pan, add oil, mustard seeds, cumin seeds, chopped green chilli, curry leaves, methi dana and hing. Saute it.

Then add 1 tsp garlic chutney and saute it.

Now add 2 cup water, red chilli powder, coriander powder, turmeric powder and salt. mix well and bring it to a boil.

Then add rolled muthiya and mix well. Cover and cook muthiya on medium-high flame for 7-8 minutes.

Muthiya is properly cooked and turned into bigger size.

Now add 1 cup buttermilk and mix well and stir the mixture continuously till it starts to boil. (refer to video)

Then cover and cook the mixture for 5 minutes on low flame. So muthiya absorbs gravy.

Now add sugar and mix well.

Garnish with coriander leaves and serve rasiya muthiya with bhakhri and chutney.

Wash and make a slit on upper part of the tomatoes.

Now prick tomatoes with a knife and insert garlic cloves in them. (Refer to video)

Then roast tomatoes with garlic cloves on medium flame till they become soft.

Now remove the skin of roasted tomatoes and mash it with your hand.

Then in a pan, add oil, mustard seeds and chutney puree. Saute till oil separates from its sides.

Then add red chilli powder, salt, lemon juice and sugar. Mix well.

Tomato garlic chutney is ready.

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.

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

cook slightly on one side of bhakhri then flip it and make a pinch on its upper part. (refer to video)

now cook bhakhri by putting light pressure using a hand or cotton cloth, so the insides cook evenly.

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

Serve kathiyawadi bhakhri with muthiya and tomato chutney.