In a big bowl take a wheat flour add sooji oil, salt cumin seeds, white sesame and mix it well.

By adding little by little water. Knead a tight dough apply some oil if it sticks on the palm.

Now take some portion of dough in the palm and make a flat Chapdi. Note edges should not be cracked.

Deep fry all Chapdi in hot oil. When you put Chapdi for fry oil should be hot. Then fry it on medium flam so it cooks well from inside.

For besan Vadi (it is optional to add) as it like most in my family so I am adding it's recipe here. Take besan in a bowl.

Add all masala as mentioned in ingredients. Add properly washed methi and coriander leaves. Add 1 tbspn oil. Bind it and make round vadis. For binding if mixture feel dry and not make properly round the add little water to bind it properly. Grease palm with oil while making Vadi so it don't stick on hand.

Here 2 options 1) you can deep fry Vadi and then add to undhiyu. 2) you can add Vadi while we cook undhiyu and wisteling in the cooker without frying it.

For undhiyu heat oil in a cooker add mustard and cumin seeds, hing. Then add bay leaf, clove, cinnamon, dry red chilli.

Now add onion paste, saute it well then add ginger garlic paste saute it. Then add tomatoes pure. And let it cook for 2 min.

Now add all the spices like turmeric, chilli powder, dhaniya powder, salt as per taste, garam masala, sugar (optional) and mix it well.

Now add all the vegetables and pulses and mix them well in the gravy. Let it saute in gravy for 2 min. The. Add lemon juice.

When it mix well in gravy and oil start release add water 1. 5 cups add Vadi and close lid of the pressure cooker and let it take 4-5 whistle.

Now to serve it. After cooled down of Chapdi crushed it then add undhiyu on it as per required add lemon if u want additional. And mix well and enjoy it.

Serve it with buttermilk, papad/fryms, salad of onion/green onion, tomato, etc. And garlic chutney if you want it spicy.