In a mixer jar, add 1 cup of roughly chopped cabbage. Cover with the lid and pulse-grind until finely chopped. Keep it aside.

Now, in the same mixer jar, add ¼ cup of carrot pieces. Cover with the lid and pulse-grind until finely chopped. Keep it aside.

In a mixing bowl, add 1 cup of finely chopped cabbage, ¼ cup of chopped carrot, ¼ cup of chopped capsicum, ½ cup of chopped spring onion, ½ cup of chopped spring onion greens, 2 finely chopped spicy green chillies, 1 tbsp of ginger-garlic paste, salt to taste, ½ tsp of black pepper powder, 1 tsp of soy sauce, 1 tbsp of red chilli sauce, 1 tbsp of tomato sauce, and 1 tsp of lemon juice. Mix well.

Add 1 cup of coarse wheat flour, ½ cup of wheat flour, ¼ cup of rava (semolina), ¼ cup of besan (gram flour), and 2 tbsp of oil. Mix well.

Add 1–2 tbsp of water and knead into a medium-soft dough. Do not rest the dough.

Take a medium-sized dough ball. Heat a tawa over medium flame and apply some oil to it. Place the dough ball on the tawa and spread it evenly with slightly wet hands (refer to the video).

Cook the bhakri on low flame. Apply some oil around the edges, press it slightly, and cook on medium-low flame until it turns crispy on both sides.

Alternatively, you can take a small dough ball and pat it directly on a plastic sheet or oiled butter paper.

Heat a tawa, spread some oil on it, and gently place the bhakri over it. Cook on low flame.

Additionally, smear some oil over the bhakri, press it gently, and cook both sides on medium flame until they turn golden brown.

Serve the crispy bhakri hot with tomato sauce and curd.