Methi Thepla, Gobhi ki Sabji & Chunda

Mix wheat flour, besan, chopped methi and all masalas.

Add curd and 1 tbsp oil. Knead into a soft dough using little water. Rest the dough for 10–15 mins.

Make small balls and roll into thin theplas. Cook on a hot tawa from both sides, applying little oil. Cook until golden spots appear.

Methi Thepla is ready! Serve with Chunda, curd or pickle. Sweet Chunda

Chunda: Mix grated raw mango with sugar and turmeric. Keep covered for 5–6 hours so the mango releases its juice

Transfer to a heavy-bottom pan and cook on low flame.

Stir continuously until the sugar syrup becomes slightly thick and the mango turns translucent.

Switch off the flame and add cumin, chilli, salt and fennel powder. Cool completely and store in a clean glass jar. Sweet & Tangy Chunda is ready

Ghobhi ki Sabji: Wash gobhi florets and drain well. Heat oil and add cumin + hing. Add ginger-green chilli paste and sauté briefly.

Add gobhi, turmeric, coriander powder, chilli powder and salt. Cover and cook on low-medium flame for 10–12 mins, stirring occasionally.

When gobhi is cooked but not mushy, add garam masala. Garnish with fresh coriander. Simple & tasty Gobhi Sabji is ready!