Cut green onion into medium size and separate its white and green parts of the onion.

For garlic paste, in mortal-pestal, add 10-12 garlic cloves, ¼ tsp cumin seeds, 1 tsp coriander powder, and 1 tbsp Kashmiri red chili powder. Crush it coarsely. Kathiyawadi garlic paste is ready.

Heat oil in a pan, add mustard seeds, cumin seeds, hing, chopped green chili, and ginger paste. Sauté for a minute.

Then add the white part of the onion and sauté till it becomes translucent.

Now lower the flame, in a bowl add garlic paste, turmeric powder, coriander powder, red chili powder, Kasuri methi, garam masala, and sour buttermilk. Mix well.

Add masala paste into oil and Sauté till oil separates from the sides of the masala.

Then add the green part of the onion and salt. cover and cook sabzi for 2 minutes.

Now add 1 cup of water and bring it to a boil.

Then add sev and mix well and cook the sabzi for 2 minutes.

Garnish with coriander leaves and serve.

In a pan, add oil, mustard seeds, cumin seeds, methi dana, and a pinch of hing. Saute for a minute.

Then add chopped green chili and salt. mix well and cook it for 2 minutes on high flame.

Now in a bowl, add turmeric powder, coriander powder, red chili powder, and dry mango powder. Mix well and add masala into chili.

Mix chilies with masala. cover and cook it for 2 minutes.

Serve sambhariya marcha with sabzi and roti.

In a mixing bowl take bajri atta, wheat atta, salt, and oil. mix well.

Add water gradually and knead to the soft dough for at least 10 minutes.

pinch a small ball-sized dough and dust it with wheat flour and roll it into thin roti.

Heat the tawa and add roti to it. keep the flame medium and cook roti till slightly brown spots on both sides.

Apply some ghee to roti and serve.