Take 1 cup bajra flour and 1 cup wheat flour.

Now in a mixture jar, add 3-4 green chilli, 1 inch ginger and 6-7 garlic cloves. Without adding water grind it into coarse paste. Keep it aside.

Then in a pan, add ¼ cup oil and grinded paste. Saute it.

Now add 1 cup chopped methi leaves and saute it.

Take out mixture into mixing bowl. Add ¼ tsp turmeric powder, ½ tsp red chilli powder, pinch of hing, salt to taste, 1 tbsp sesame seeds, 1 cup bajra flour and 1 cup wheat flour. Mix well.

Flour should have crumbly texture and bind between hands.

Add water gradually and knead tight dough for bhakri.

Now take medium size dough and roll bigger size medium thick bhakri.

Cut it with small size lid and make all into same way. (refer video)

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

cook each rolled portion of the bhakri dough on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly.

Cook bhakhri on medium heat till golden brown spots on each sides.

Apply some ghee on both the sides of bhakhri and roast for 2 mintes to make it flakier.

Serve masala bhakhri or store it into air-tight container.

Wash the carrot and green chilies. Cut carrot and green chillies into medium thick slices. (refer video for cutting)

Add 1 tsp turmeric and 3 tsp salt. mix well and then cover and keep aside for 1 hrs.

Now transfer the carrot and chilies on an sieve to drain out the moisture released from it. dry it completely.

Then in a pan, add rai na kuria, methi na kuria, dry coriander seeds and fennel seeds. Saute for 1 minutes.

Cool down and grind it into coarse powder. Do not grind it into fine powder.

Then in a pan, heat add ½ cup oil. switch off gas and cool down slightly.

Now add hing, coarsely crushed masala and turmeric powder. Mix well.

Pickle masala is ready. Add into gajar and green chilli, salt and lemon juice and mix well.

Gajar marcha nu athanu is ready.

Store it into air-tight glass bottle and ready in 2 to 1 days.

Serve it with bhakri and thepla.