In a mixing bowl, add bajri flour, wheat flour, red chilli powder, turmeric powder, coriander powder, garam masala, jaggery, salt, sesame seeds, ajwain, green chilli paste and methi leaves. Mix well.

Take ¼ buttermilk and knead the semi-soft dough.

Grease your hand with oil. Take a small portion of dough and flatten it out between your hand.

Heat oil in a pan, add vada and fry them on medium flame. Flip it in between for even browning.

When it is crispy and golden brown from both sides. Remove it to the paper towel-lined plate using a slotted spatula.

Serve vada with coriander chutney.

In a grinding jar, add coriander leaves, green chilli, grated coconut, salt, sugar and lemon juice. Grind into a smooth paste

Remove it to the bowl and serve

In a mixing bowl, take yogurt. Then add black salt, black pepper and salt to taste. Mix well.

Sieve the curd mixture for a smooth texture.

Then add banana, apples and pomegranate seeds. Mix well.

Serve chilled mix fruit raita with thepla

In a pan, add oil, mustard seeds, cumin seeds, bay leaf, dry red chilli and peanuts. Sauté it.

Then add boiled potatoes and all spices. Sprinkle some water and cook the mixture on low flame for 2 minutes.

Switch off the flame. Then add lemon juice and coriander leaves.

Serve hot dry potato sabji with thepla.

In a pan, add oil cumin seeds, asafetida, ginger paste, and chopped green chilli and sauté it.

Add turmeric powder, boiled mug beans, coriander powder and red chilli powder. Mix well.

Sprinkle some water close the lid and cook the mixture for 2 minutes.

Switch off the gas and lemon juice and coriander leaves.

Serve mug sabzi with thepla and raita.

Peel and remove seed from lauki (dudhi). Then grate lauki with grater.

Heat ghee in a pan. Add cashew, almonds, and raisins and sauté it. keep it aside.

Now add grated lauki. Sauté till lauki becomes soft.

Add milk and stir continuously till it completely absorbs in lauki.

Add sugar and mix well.

Then add mawa, cardamom powder and a pinch of green food colour. Mix well.

Then roasted dry fruits and mix well.

Allow it to cool down and serve.

In a mixing bowl, add wheat flour, besan, turmeric powder, salt, oil and curd. Mix well.

Add water gradually and knead soft dough.

Take a small portion of the dough and coat it with dry flour.

Roll round shape thepla with a rolling pin.

Heat tawa on medium flame. Place thepla on the griddle and cook on medium-high heat for half a minute and flip it.

Brush  it with oil and flip again till slightly brown spots appear on it.

Serve the delicious thepla with yogurt raita.