Take all the ingredients (except oil and water) and give it a good mix with your hands.

Then add water as required and make a thick batter/ paste. Rest the batter for 10 mins. Add a little water post resting if required. The consistency should be like that of vada batter.

Heat a tawa/ pan and add about 1 TBSP oil (coconut oil goes best). Once the pan is hot, put half the batter into the centre and work quickly to spread it with the back of a spoon to form a circle. The bhakri will be about 1/2 cm thick.

Cover and cook on medium flame. Once the top layer looks cooked, remove the lid and cook further till brown spots appear at the bottom.

Add oil on the sides and flip to cook the other side. Remove once brown spots appear. Serve with tomato ketchup. (Add a TSP of salted butter while serving for a non-vegan option)