In a pan, add jaggery (gud) and water. Mix well until the jaggery is completely melted.

Next, add sesame seeds, fennel seed powder, and cardamom powder. Mix thoroughly.

When the jaggery water starts to boil, reduce the flame and add wheat flour. Mix well using a rolling pin. (Refer to the video for guidance.)

Turn off the gas, cover, and steam the dough for 2 minutes.

Now, transfer the flour mixture to a large pan and knead it into a smooth dough. The dough should be soft and smooth. If it doesn't bind properly, you can add a little hot water.

Pinch off a medium-sized ball of dough, roll it, and flatten it.

Dust it with some dry wheat flour and roll it into a medium-thick circle, similar to a thepla.

Heat a tawa and place the rolled thepla on it. Cook for about a minute.

Once the base is partially cooked, flip the methi thepla, brush it with ghee, and press it slightly.

Serve the meetha or gud thepla with pickle.

Wash and dry the chilies, then cut them into medium-sized pieces.

In a pan, add fennel seeds, cumin seeds, coriander seeds, split mustard seeds, and split methi seeds. Roast them over low flame.

Allow the roasted spices to cool down, then crush them into a coarse powder. Do not grind them into a fine powder.

Add the ground powder to a mixing bowl, along with asafoetida and turmeric powder.

Heat the oil and let it cool down slightly. Add it to the mixing bowl and cover with a plate for 1-2 minutes.

Then, add Kashmiri red chili powder and salt. Mix well.

Add the chili pieces and ensure the masala coats the chilies properly.

Finally, add lemon juice and mix well.

Store the "marcha nu athanu" in an airtight container. It will stay good for 15 days in the refrigerator.