Take 400 g of palak (spinach) leaves and chop them finely.

In a mixer jar, add 3 spicy green chilies, 1 inch ginger, 10–12 garlic cloves, and 1 teaspoon cumin seeds. Coarsely crush the mixture.

Add the crushed mixture to the chopped palak leaves. Then add salt, 1 teaspoon red chili powder, 1 teaspoon coriander powder, a pinch of hing, 1 teaspoon ajwain, ½ teaspoon black pepper powder, and 2 tablespoons sesame seeds. Mix well.

Now add 2 cups bajra flour and ½ cup besan. Also add 2 tablespoons curd and 2 tablespoons jaggery mixture. Add ½ cup chopped coriander leaves and mix well. Knead into a medium-soft dough.

Do not rest the dough. Take a medium-sized ball from the dough.

Grease a plastic sheet with oil. Place the dough ball in the center and press it gently using a plate. The dhebra is ready without rolling (refer to the video).

Heat a tawa and roast the dhebra with oil on a medium-low flame until it becomes crispy on both sides.

Prepare all the dhebras in the same way and serve hot with tomato chutney.

In a mixer jar, add ½ cup chopped radish (mooli), ¼ cup radish leaves, 3 small onion slices, 2 chopped green chilies, ½ cup coriander leaves, 2 tablespoons mint leaves, and 1 teaspoon cumin seeds. Grind on pulse mode without adding water. The coarse mixture is ready. Transfer it to a mixing bowl.

Heat 1 tablespoon oil in a pan. Add 3 tomatoes cut in half, 1 inch ginger pieces, and 10 garlic cloves. Cover and cook on a low flame until the tomatoes soften.

Switch off the gas, remove the tomato skins, and mash the tomatoes along with ginger and garlic. Add this mixture to the mixing bowl.

Now add salt, 1 teaspoon Kashmiri red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon chaat masala, 1 tablespoon powdered sugar, 1 teaspoon lemon juice, and some chopped coriander leaves. Mix well.

Tomato chutney is ready. Serve it with bajra dhebra.