Thepla and chhunda

2 cups atta

3/4th cup besan

1 tbsp rice flour (optional)

¼ tsp turmeric powder
2 tbsp oil
1 cup fresh green methi leaves
1 tsp ginger-garlic-green chilly paste
1 tsp coriander powder

1 tsp red chilly powder
1 tsp ajwain 
1 tsp cumin powder
1 tsp sugar
1 cup yogurt to knead
Salt
Ghee

Mix all above ingredients and start kneading without adding water first. Only if required , add some water and oil or ghee and make a medium soft dough . Keep aside for 15-20 minutes and make very thin paranthas. Apply ghee on both sides.  Serve with Chhunddo

Mango chhunda

2 kg raw mango (Totapuri mango)
2 kg sugar
1 tsp turmeric (optional)
1-2 tsp red chilli pdr
1 tsp roasted jeera pdr
1 tsp salt

Peel skin of mango and grate it. Add salt and haldi powder and keep aside in room temperature for a day for marination. Next day, add sugar and heat it. Keep stirring till well cooked (15 - 20 minutes).  Switch off flame and add red chilly powder and jeera powder. Serve as side dish to Methi Thepla. Traditional way of making it is by mixing all ingredients together and keeping in hot sun for 8-9 days.