Karva Chauth Special Sargi Thali

Pua recipe: Mix wheat flour, sugar, fennel seeds, and mashed banana in a bowl. Gradually add milk to make a smooth, medium-thick batter. Let the batter rest for 10–15 minutes. Heat oil or ghee in a pan. Pour a small amount of batter into the hot oil. Fry the pua on medium heat until golden brown on both sides. Serve warm and enjoy!

Puri recipe: Add wheat flour and salt to a bowl. Gradually add water and knead into a firm dough. Cover and rest for 10–15 minutes. Divide the dough into small balls and roll them into small circles. Heat oil in a deep pan. Fry each puri until it puffs up and turns light golden. Serve hot with chhole or sabzi.

Chole recipe: Soak the chickpeas overnight and pressure-cook them until tender. Heat oil in a pan and add cumin seeds. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for a minute. Add tomatoes, turmeric, coriander powder, chilli powder, and chhole masala. Cook until the tomatoes soften and the masala releases oil. Add boiled chickpeas and some cooking water. Simmer for 10–15 minutes. Garnish with fresh coriander and serve hot.

Rice kheer: Wash the rice and soak it for 15–20 minutes. Bring the milk to a boil in a heavy-bottomed pan. Add the drained rice and cook on low heat. Stir regularly to prevent the milk from sticking. Cook until the rice becomes soft and the milk thickens. Add sugar, cardamom, and chopped nuts. Simmer for another 3–5 minutes. Serve warm or chilled.

Aloo kathal sabji: Peel and chop the raw jackfruit and potatoes into bite-sized pieces. Heat oil in a pan and lightly fry the kathal until lightly golden. Remove and set aside. In the same pan, add cumin seeds and chopped onions. Sauté until the onions turn golden brown. Add ginger-garlic paste and cook briefly. Add tomatoes, turmeric, coriander powder, chilli powder, and salt. Cook until the masala is well combined. Add the potatoes and kathal. Mix thoroughly. Add a little water, cover, and cook until both vegetables become tender.

Sprinkle garam masala and garnish with fresh coriander. Serve hot with puri.