In a mixing bowl, add wheat flour, salt, cumin seeds, ajwain, hing, turmeric powder, red chili flakes, garam masala, ginger paste, chopped green chili, and some coriander leaves.

add required or 1+1/4 cup water to make medium thick and pouring consistency of the batter.

Cover and rest batter for 25-30 minutes.

Heat the tawa, wipe tawa with a wet cloth to decrease its temperature. Spread pudla batter into circular motion.

Add oil on the sides of the pudla and cook pudla evenly from both sides.

Fold the cooked pudla and serve with tomato ketchup and chutney.

in a mixing bowl, add wheat flour, cardamom powder, fennel seeds powder, and powder sugar. Mix well.

Now, In a pan, add water and jaggery and cook till jaggery is completely melted.

Switch off the gas and cool down jaggery water completely.

Add jaggery water gradually and mix well. Now add the required water and make pudla batter. Pudla batter should not be thin, instead of thick spreading consistency.

Cover and rest batter for 30 minutes so wheat flour is properly soaked.

Heat pan, make small size pudla with pudla batter. Take some ghee and pour it on the sides of the pudla.

Cook pudla on medium heat and once the top is cooked, flip over and cook on the other side until golden brown on both sides.

Serve sweet pudla with pickle and salad.