In a bowl, coarse wheat flour, cumin seeds, fennel seeds, white sesame seeds, and oil. mix well making sure the dough is moist.

now add hot water as required and knead the tight dough.

Take some flour in roll chapdi into a round shape with your hand. Make all chapdi into the same way.

Now heat oil on medium flame, add chapdi and fry it on medium-low flames till it becomes crispy and golden brown from both sides.

Chapdi is ready. keep it aside.

In a mixing bowl, add wheat flour, besan, chopped methi leaves, spices (turmeric, red chili powder), salt, sugar, baking soda, ginger paste, green chilies, oil, and lemon juice in a bowl. Mix well.

Now add little water at a time and knead into a smooth and soft dough. Don’t make it too soft otherwise, it becomes too sticky.

Grease your palm with oil and roll muthiya into small oval-shaped dumplings.

Fry muthiya on medium flame till it becomes crispy and brown.

In a pan, add ½ cup oil and 1 tsp jeera. Sauté it.

Then add valor papdi, chopped cauliflower, carrot, guvar, brinjal, lauki (dudhi), and potato pieces. Sauté it for 3-4 minutes.

Now add green chawali beans, green chana, green vatana, and green vaal. Add salt and sauté sprouts for 2-3 minutes.

Then add 1 cup water from the sides and cook vegetables on medium-low flame till they become completely cooked.

Meanwhile, in a mixture jar, add onion, tomatoes, ginger, and green chilli. Grind it into a smooth paste.

for rasa - in another pan, add oil, cumin seeds, ajwain, bay leaf, dry red chili, cinnamon, cloves, star anise, black pepper, and hing. Saute it.

then add kathiyawadi garlic paste and sauté it.

now add the prepared tomato-onion paste and sauté till oil releases from its sides.

Then add turmeric powder, coriander powder, red chili powder, garam masala, and amchur powder. Sauté masala till oil is released from its sides.

Now add 1.5-liter water and bring it to a boil. Lower the flame and boil rasa for 15 minutes on medium-low flame.

Then add salt and some coriander leaves into the rasa. Keep it aside.

Now vegetables are properly cooked, then add rasa to it. mix well.

Then keep the flame on medium and boil tavo for 10-15 minutes with rasa.

Now add muthiya and some crushed muthiya in it. mix well and boil the mixture for 5 minutes.

Garnish with coriander leaves and serve.

In a mixture jar, add chopped green chilli, lemon juice, hing, turmeric powder, and salt. Grind it.

Then add peanuts and some water. grind it.

Chutney is ready to serve