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

Then add bajra flour gradually and knead soft dough.

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

take a medium size ball and flatten it out between your palm.

Now on a rolling pin dust over a little flour and pat gently into a 6-inch diameter circle. You can use butter paper to make rotla. (refer to video)

Heat the tawa on medium flame, then rotla onto the tawa. Wet your finger slightly and make a cavity on the upper side of the rotla.

Then one side of the rotla on medium flame till it is slightly brown.

Flip the rotla on another side and cook it slightly. Then remove the tawa and cook the rotla cavity direct on a gas flame. (refer to video)

When rotla is properly cooked from both sides, then take it out into a plate and drizzle some ghee and sugar on its cavity.

Serve meetho rotlo with dahi tikhari and masala marcha.

In a mortal-pestal, add garlic cloves, Kashmiri red chilli powder, spicy red chilli powder and a pinch of salt. crush it.

Now in a mixing bowl, add crushed garlic paste, turmeric powder, coriander powder, salt and water. Mix well. Keep it aside.

Then in a pan, add oil and a pinch of hing. Add garlic paste and saute till oil separates from its sides.

Remove the pan from the gas and add curd to it. Mix well.

Garnish with green garlic and coriander leaves.

Serve dahi tikhari with meetha rotla.

Wash and dry green chilli. remove its upper part and divide it into two parts.

Now in a pan, add oil, mustard seeds and hing. Add chillies and saute them.

Then add turmeric powder, coriander powder, Kashmiri red chilli powder, cumin powder, amchur powder, chaat masala, garam masala, salt, black salt and fennel seeds. Mix well.

Switch off the gas and add lemon juice to it.

Masala chilli is ready to serve.