For bajra bhakri- 1 cup bajra flour, 1/2 teaspoon salt and water as required to form a smooth dough.
If dough is dry then add little more water.
Pat them in between your palms to form a disc
Cook on hot tawa
Cook on each side for 2-3 minutes.
Now lightly roast in direct flame by turning the bhakri frequently.
Wash and trim the ends of guvar/cluster beans and chop in medium size pieces.
Pressure cook with salt and water for 2 whistle.
For dhokli mix 1/4 cup besan with 1/2 cup water.
In separate bowl mix 2 tablespoon buttermilk with 1/2 cup water and some salt.
Heat 2 teaspoon oil in a pan and add 1 teaspoon crushed garlic.
Add turmeric and diluted buttermilk.
Now add besan batter and cook till thickened.
After 5-7 minutes it will start to thicken.
Cook till thick dropping consistency.
At this point add 2 teaspoon oil and mix well.
Lightly grease a plate.
Pour the cooked besan batter onto a plate and spread evenly in thick layer.
After half an hour, it would have been set property. Cut in cubes.
Dhoklis will be soft and springy.
Now diluted 1/4 cup buttermilk with some water and add salt.
Heat oil in a pan. Add cumin seeds, hing, turmeric powder and kashmiri red chilli powder.
Add 1 teaspoon garlic chutney and diluted buttermilk.
Add some crushed dhoklis in the buttermilk gravy to thicken it up.
Once it comes to a boil, gently drop the dhoklis and cook for 8-10 minutes.
Add boiled guvar and chopped coriander leaves and cook for 5 more minutes.