In a mixing bowl, sieve 500 grams of besan flour. Add 1 tablespoon of ajwain and 1 tablespoon of hing, and mix well. Make a well in the center.

In another bowl, add 1 cup of water, 6 grams or 1 teaspoon of gathiya soda, and 1 teaspoon of salt. Whisk until the soda and salt dissolve in the water. Keep it aside.

Add ½ cup or 100 grams of oil and the prepared soda and water mixture to the flour. Mix well and knead the dough tightly for gathiya.

The dough needs good kneading; by the end, it should not be sticky. It should be soft, smooth, and slightly change its color.

Take a lemon-sized ball of dough and place it on a wooden board or rolling board.

Using your palm, make a nice long rope, twisting it every time you lift your palm. Follow the video to see the twisting method.

Deep fry on a medium-low flame. They will puff up; remove them as soon as they are cooked.

Sprinkle asafoetida on the hot gathiya.

Serve vanela gathiya with lotiya, fried chili, and sambharo.

In a mixing bowl, add 1 cup of besan, ½ teaspoon of turmeric powder, salt, and 2 cups of water. Mix well.

In a pan, add 2 tablespoons of oil, ½ teaspoon of mustard seeds, ½ teaspoon of cumin seeds, a pinch of hing, and 2-3 chopped green chilies. Sauté it.

Add ½ cup of water to the tempering, mix well, and bring it to a boil.

Add the prepared lotiya mixture and mix well. Keep the flame on medium and stir the mixture continuously until it becomes slightly thick.

Cover the pan and cook the mixture for 2-3 minutes on a low flame.

Add 1 teaspoon of lemon juice and some coriander leaves.

Turn off the heat and serve lotiya with gathiya.

Wash and remove the skin of the raw papaya. Grate it with a large-hole grater.

Add red chili powder, turmeric powder, coriander powder, salt, sugar, lemon juice, and some coriander leaves. Mix well.

Papaya sambharo is ready. Serve with vanela gathiya.