In a mixture jar, add green chilli, ginger, garlic cloves, salt and jeera. Grind it into a coarse paste. Keep it aside.

Now in a mixing bowl, add methi leaves and coriander leaves. Roughly chop it.

Then add salt, grinded green paste, red chilli powder, turmeric powder, coriander powder, crushed peanut powder and oil and mix well. The 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 the dough for 2-3 minutes till it becomes smooth.

take a medium size ball and flatten it out between your palm. Add 3 tbsp stuffing into the center of the circle.

Bring the edges of the circle towards the centre 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 the tawa on medium flame, then stuff rotla onto the tawa to cook until golden brown on both sides.

Serve the stuffed masala rotlo hot with ghee smeared on the top.

Wash and make slits into green chilli. remove its seeds and slightly sprinkle some salt into the inner part of the chilli.

Now in a mixing bowl, add besan, turmeric, hing, ajwain, red chilli powder, coriander powder, salt, garam masala, sugar, lemon juice and oil. mix well. Masala is slightly bind together.

Then stuff chill with masala and place chilli on hole plate.

Now steam chilli on high flame for 7-8 minutes. Do not over steam it.

Cool down chilli slightly and keep it aside.

Heat oil in a pan, add mustard seeds, and sesame seeds and slightly saute it.

Add chillies and saute it on medium-high flame for 2 minutes.

Bharela marcha is ready. Serve with masala rotla.