Heat up water in a kettle to make the batter.
Add Bhakri Flour to a large stailness steel bowl. Next, add in the peanut oil and massage it with your hands.
Now add the Handva flour and plain unsweetened yogurt to the bowl and give it a good mix.
Next goes in the hot water. Pour the water slowly while whisking it. You want a smooth batter and not runny batter. Once the batter is mixed and ready, throw in some fenugreek seeds and cover it lightly. Let the batter ferment overnight in the oven with the light on (Just turn the oven light on, you don't have to turn the oven on for this), or in a warm corner in your kitchen. )
After 7-8 hours, once the batter is fermented, we will now prep the veggies. I am using Zucchini and Onions for this recipe, but you can also add any squash, sweet potatoes, potatoes, cabbage, carrots and greens.
The key is to finely shredd the veggies, and hand press all the excess water out
Now take the batter, and give it a light mix. Start with adding the ginger, garlic and green chili paste, all the ground spices, salt, jaggery and the shredded veggies. Mix the batter.