Combine flour, ghee and jaggery really well. There should be no grains or lumps of jaggery remaining in flour. Slice jaggery with a knife or pound it in a mortar and then add in case it's hard. Make stiff dough by adding just a little water. Knead well.

Pinch out a small portion, make a smooth ball by rolling in between your palms and flatten it to roll. Roll it evenly, keeping it a bit thick. You may need to apply a bit ghee/oil on the rolling board if it's sticky while rolling. Gently lift and place it on a moderately hot tava. Keep the heat to the minimum.

Flip it gently after a while when it's still semi cooked on that side. Cook for a little while again till it's semi cooked on the other side. Now flip it back and start pressing it with a wooden tool or with a cloth till it's nice and golden. Repeat the procedure for the other side too.

Take it off the tava when it's equally brown on both the sides and it's nice and crunchy. Apply a lot of ghee while making cuts through the Bhakhri. Sprinkle achar masala on the top. Prepare all Bhakhris similarly. Enjoy hot or cold- both has it's own unique flavour.