Thepla and chhunda

2 cups atta

3/4th cup besan

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

1 tbsp white sesame seeds
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 theplas. Apply ghee on both sides.  Serve with Chhundda

Mango chhunda

2 kg raw mango (Totapuri mango)
2 kg sugar
1 tsp turmeric powder

1" Dalchini / powder

2 Lavang
1 tbsp red chilli pdr
1 tbsp roasted jeera pdr
1 tsp salt

Peel skin of mango and grate it. Add salt and haldi powder and sugar and keep aside for 30 minutes to an hour. Heat kadai and Keep stirring till well cooked (15 - 20 minutes).  Add lavang and dalchini. Check if one string consistency has reached. 

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.