In a bowl, take coarse wheat flour and oil/ghee in it.

Mix and rub the oil and the flour together.

Add warm water gradually and knead tight dough.

Divide and shape the dough into cylinders muthiya.

Now heat the oil pan, and fry the muthia till they are nice light brown.

Allow them to cool and grind them finely.

Sieve the grinded muthiya mixture.

Now heat ghee in a pan, and add chopped almonds, cashews, and raisins. Roast for 2 minutes or till it becomes slightly brown. Then add into churma.

In the same pan, add jaggery and melt it. Then add into churma and mix well.

Lastly, heat ghee in a pan and add directly to the churma. You can see the honeycomb effect on churma. It will help to make it softer and melt in the mouth ladoo for a longer time.

Add cardamom powder, and nutmeg powder and mix well.

Now with the hand give a round shape to ladoo.

Finally, roll ladoo into poppy seeds and serve.

In a mixing bowl, add bajri flour and wheat flour. mix well.

Now in a pan, add oil, ajwain, hing, sesame seeds, and green chili-ginger-garlic paste. Sauté it.

Add turmeric powder and mix well.

Then add methi leaves and salt. sauté till methi leaves become soft and oil separate from the sides.

Now add red chili powder and jaggery. Mix well.

Switch off the flame and add masala into the flour mixture.

Then add curd, baking soda, and some coriander leaves. mix well.

Now add water gradually and knead the semi-soft dough.

Now cover the dough and rest it for 10-15 minutes.

After resting time, grease your palm with oil and make round disc shape vada. You can also make vada on wet cotton cloth.

Heat oil in a pan, add vada and deep-fried on medium flame.

Take out fried vada on a wire rack or tissue paper and serve with green chutney.

Cut potatoes into bigger size pieces with their skin.

Now in a bowl, add coriander powder, dry coconut powder, red chili powder, turmeric powder, garam masala, amchur powder, sugar, and white sesame seeds. Mix well. Masala is ready.

Then in a pan, add some oil and deep fry potato pieces till they become crisp and slightly soft or 90% cooked.

Take out fried potato pieces on a plate and keep them aside.

Now in a pan, add 3 tbsp oil, ½ tsp ajwain, a pinch of hing, and some curry leaves and sauté it.

Then add fried potato pieces, salt, and a pinch of turmeric powder. Mix well.

Now add masala and mix well. Cover and cook sabzi so masala flavor absorbs into potatoes.

Garnish with coriander leaves and serve khambhatiya shak with thepla.

In a mixture jar, add small grain rice and grind it on reverse side pulses.

Now sieves grinded rice. Rice kanki is ready for traditional gujarati ghes.

Then in a bowl, add rice kanki and buttermilk. Mix well and soak it for 30 minutes.

Now in a pan, add soaked rice and buttermilk mixture and salt. mix well and cook the mixture on low flame for 15 minutes or till rice absorbs buttermilk and becomes soft.

Then in a tadka pan, add ghee, jeera, green chili pieces, and some curry leaves. sauté it.

Add tadka into the cooked rice mixture. Also, add some coriander leaves and mix well.

Traditional Gujarati ghes is ready.

In a mixing bowl, add cucumber pieces, pomegranate seeds, fried peanuts, chopped green chili, some coriander leaves, salt, cumin powder, sugar, lemon juice, and peanut powder. Mix well.

The salad is ready.

In a pan, add 2 tbsp oil, ajwain, green chili paste, and ginger paste. Sauté it.

Then add methi leaves and salt. sauté till methi become soft.

Switch off the gas and add methi masala into the mixing bowl.

Then add coriander leaves, red chili powder, turmeric powder, salt, sugar, lemon juice, and curd. Mix well.

Now add wheat flour and mix well.

Then add water gradually and knead the semi-soft dough. Cover and rest the dough for 10-15 minutes.

Divide the dough into equal parts and give it to round shape.

Take one dough ball, Coat the dough with dry flour and roll it out into a round shape of thick roti.

Apply some ghee and sprinkle dry flour on its top surface and fold it into a half circle.

Again spread ghee and dry flour on it and again fold into a triangle-shaped layered pattie.

Coat it with dry flour and roll it out triangle thepla.

Place it on a hot tawa and cook over medium flame.

Spread ¼ tsp oil or ghee evenly on the surface and flip it and cook until golden brown spots appear on both sides.

Serve layered thepla with sabzi and salad.