In a mixing bowl, combine 2 cup wheat flour, 1 cup coarse wheat flour, ½ cup rava and ½ cup besan. Mix well.

Crush 1 tbsp cumin seeds, 2 tbsp white sesame seeds, and 1 tsp ajwain using a rolling pin and add them to the flour mixture.

Also in a mixture jar, add 4-5 green chilli, 1 inch ginger 8 garlic cloves and 2 cup coriander leaves. without adding water grind it on pulse grinding.

Now in a pan, add 1 tbsp oil and add grinded green paste. Saute it for 2 mintes so there is no moisture content in it. Then add masala into bhakhri flour.

Add salt, ½ tsp hing, 1 tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, ½ tsp garam masala and 8 tbsp or ½ cup oil. mix everything well with your hands. The flour should have a crumbly texture and bind together when pressed between your hands.

Gradually add water while kneading to form a tight dough for the bhakri.

Cover the dough and let it rest for 10-15 minutes.

Take a medium size dough ball and roll bhakri into medium thickness. Do not roll it thick. Also make slits into rolled bhakri so it will not puff up while roasting it.

Heat a tawa or griddle on medium heat and place the rolled bhakri on it.

Cook each portion of the bhakri dough on both sides until golden brown, applying light pressure using a wooden press to ensure even cooking.

Cook the bhakhri on medium heat until golden brown spots appear on both sides.

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

Serve the masala bhakhri immediately or store it in an airtight container.

Cut mangoes into medium size pieces. It is 400 grm mango pieces.

In a pan, add ½ cup oil, 1 tsp cumin seeds, 2 bay leaf, 10 black pepper, 10 cloves, 2 inch cinnamon sticks, 2 dry red chilli and pinch of hing. Saute it.

Then add ½ tsp turmeric powder and mix well.

Then add mango pieces and salt. Mix well and stir it till cook till mango pieces become slightly soft.

Now add 400 grm jaggery and mix well.

Cook mixture till jaggery is completely dissolved and mixture reaches one string consistency.

Switch off the flame, and cool down the mixture slightly.

Then add 2 tbsp red chilli powder, 2 tbsp coriander powder, and 1 tbsp achar masala. mix well.

Cool down the mixture completely.

Instant kachi keri nu vghariyu is ready. Store it in an air-tight container.