Take rajgira flour, chili and ginger paste, and jeera in a large bowl.
Add salt and mix well.
Now go on adding water (little at a time) to knead a firm dough. (Bhakri dough should be harder than the dough you make for chapati.)
Make 3 equal-sized balls of dough.
Roll out ball-sized dough to form a thickish-bhakri.
Make dents on the upper side of the bhakri with the help of a rolling pin.
Make small cuts on the same side using a knife.
Heat a clay tava (tavdi), and place the bhakri on the tava with the dented side facing down. (Make sure that the tava is hot else bhakri will stick to it.)
After that side is half done, turn over the bhakri and cook till the other side is fully cooked.
Now turn over to cook the half-cooked side fully.
Cook all 3 bhakris in a similar manner.
Add homemade ghee on top and serve hot.