Thepla

Quantity  : (15-16 theplas)

Ingredients
1/2   kg wheat flour 
11/2 cup Yogurt (Dahi)
3      tsp chilli powder
1      tsp ajwain powder
1-2   tsp sesame
2      tsp salt or to taste
1/2  cup jaggery (could add more if you want it sweeter)
1/2  cup oil (might need some extra when mixing the dough)
1      cup methi cleaned (leaves no stems and chopped fine)

Process
1. Mix all the seasoning and jaggery with the yogurt
2. Add it to the flour and add oil
3. Knead the dough till its firm 
4. Taste the dough to check for salt and seasoning. Can add more if required
5. Roll little pieces of the dough to make round, thin theplas
6. Cook it on a pan. 
    a. Let one side heat till it bubbles
    b. Flip and cook the other side and look for the same. 
    c. Add a little oil with a spoon all around the thepla and let it get a little crisp
    d. Flip and cook the other side

You can eat it with choondo or any other pickle. 

Khandvi

Ingredients

1      Cup  Gram Flour (Chana no Loth)
21/2 Cup  Yogurt + Water (Chaas)
                Ginger paste
                Green chilli paste
                Turmeric
                Hing
                Salt to taste
                Oil
                Mustard (Rye)
                Cumin (jeera)
                Grated coconut
                Red chilli powder
                Coriander

Process

1. Mix the gram flour and yogurt with water well. 
2. Add the ginger paster, turmeric, hing and salt
3. Whisk the mixture till its smooth
4. Microwave for 3min and whisk again
5. Microwave for 2min
6. Check the consistency and see if you can spread it on a flat surface, can use an old credit card to do that. 
7. Once the paste is dry, check a side and see if you can roll the batter. Cut stripes with a knife and make rolls. 
8.  Heat the oil in a small pan and add the mustard, cumin and a pinch of hing
9  Sprinkle the oil, grated coconut, red chilli powder and coriander leaves for garnish.