In a mixing bowl, add ¾ cup besan, salt, ¼ tsp turmeric powder, and a pinch of hing. Gradually add water and knead the dough. Do not knead it into a soft dough.

Add some oil and knead the dough for 1-2 minutes. Keep it aside.

In a mortar and pestle, add garlic cloves, a pinch of salt, and red chilli powder. Crush it.

Take out the garlic paste into the mixing bowl, add coriander powder, garam masala, and ¼ cup water. Mix well. The masala paste is ready.

In a pan, add 3 cups of water and bring it to a boil.

When the water starts boiling, cut the dough with scissors and add besan strips into boiling water. Keep the flame on medium and cook the besan strips for 5-7 minutes. They will absorb water and double in size.

Switch off the gas and let it cool slightly. Then add ½ cup buttermilk, salt, and turmeric powder. Mix well.

Switch on the gas and cook the mixture for 5-6 minutes with buttermilk.

In a pan, add 4 tbsp oil, mustard seeds, cumin seeds, dry red chilli, cloves, star anise, and some curry leaves. Saute it.

Then add ½ cup onion and saute it. Add 2 chopped green chillies and ginger paste. Saute it.

Now add ½ cup tomatoes and a pinch of salt. Saute till it becomes slightly soft.

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

Add the gravy into the boiling sabzi mixture and mix well.

Cover and cook for 2-3 minutes, so the masala absorbs into the gravy.

Garnish with coriander leaves and serve the besan sabzi with bhakhri and khichdi.

In a mixing bowl, add wheat flour, salt, oil, and fresh malai. Mix everything into the dough. The mixture should bind into the hand.

Gradually add water and knead tight dough.

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

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

Place the rolled bhakhri on the heated clay tawa.

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

Flip it and cook the other side on low flame. (Refer to the video).

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

Serve the Kathiyawadi bhakhri with besan sabzi and khichdi.

Soak ½ cup small grain rice and ½ cup toor dal for 20 minutes.

Now in pressure cooker, add 3 tbsp oil, mustard seeds, cumin seeds, some curry leaves, cloves, black peppercorn, cinnamon and dry red chilli. saute it.

Add 6-7 chopped garlic cloves and saute till it slightly golden brown.

Now add ½ cup chopped onion and saute it.

Then add turmeric powder and mix well.

Now add 3 cup water and bring it boil.

Then add ½ cup soaked rice and ½ cup soaked toor dal, salt and ghee. Mix well.

Cover the lid and pressure cook it for 4-5 whislte on medium-low flame.

Serve masala khichdi with besan sabzi and bhakhri.