Step-by-Step Instructions

1. 1.Boondi ki Sabzi: Prepare Spring Onions

   Finely chop 3 spring onions, using both the white and green parts.

2. 2.Boondi ki Sabzi: Sauté Aromatics

   Heat 2 tablespoons of oil in a pan. Once hot, add 1 teaspoon of cumin seeds and let them crackle. Add 1/2 teaspoon of asafoetida. Then, add the chopped spring onions and sauté for 2-3 minutes, ensuring not to overcook them to retain their fresh flavor.

3. 3.Boondi ki Sabzi: Add Spices and Boondi

   Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and 1 1/2 teaspoons of coriander powder. Cook the spices for a short time until their raw taste is gone. Add 200 grams of salted boondi and salt to taste. Mix everything well, being careful not to overcook the boondi to maintain its crunchy texture.

4. 4.Boondi ki Sabzi: Finish and Serve

   Add 2-3 tablespoons of fresh coriander and gently toss. Pour in 2-3 tablespoons of water and cook for 3-4 minutes. Serve the hot Boondi ki Sabzi garnished with fresh coriander.

5. 5.French Beans Sabzi: Prepare French Beans

   Trim and finely chop 250 grams of French beans.

6. 6.French Beans Sabzi: Temper Spices

   Heat 2 tablespoons of oil in a pan. Add 1/2 teaspoon of mustard seeds and let them crackle completely. Add 1/4 teaspoon of asafoetida and sauté lightly. Then, add 1 1/2 teaspoons of ginger-green chilli paste and mix well.

7. 7.French Beans Sabzi: Cook Beans

   Add the chopped French beans to the pan. Season with salt to taste and sprinkle 1/4 teaspoon of baking soda. Pour in 1/4 cup of water. Cook the beans for 6-8 minutes over medium flame, stirring occasionally and without covering the pan to maintain their vibrant green color.

8. 8.French Beans Sabzi: Finish and Serve

   Once the beans are tender, add 2-3 tablespoons of scraped fresh coconut and 2 tablespoons of fresh coriander. Gently toss everything together. Squeeze the juice from a lemon wedge over the sabzi for a balanced flavor. Serve hot.

9. 9.Jeera Aloo: Prepare Potatoes

   Take 3 boiled potatoes and cut them into cubes.

10. 10.Jeera Aloo: Prepare Spice Base

    Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them crackle. Add salt to taste and 1/2 teaspoon of red chilli powder. Then, add 1 tablespoon of roasted and crushed coriander seeds, 1 teaspoon of roasted cumin powder, and 1 1/2 teaspoons of dried mango powder. Mix the spices well and cook until fragrant.

11. 11.Jeera Aloo: Combine and Cook

    Add the boiled potato cubes to the pan. Gently mix to ensure all potatoes are evenly coated with the spices. Cover the pan and cook for 4-5 minutes, allowing the flavors to meld.

12. 12.Jeera Aloo: Garnish and Serve

    After cooking, add 2-3 tablespoons of fresh coriander and mix gently. Serve the hot Jeera Aloo.

13. 13.Phulka: Prepare Dough

    In a bowl, combine 1 1/2 cups of whole wheat flour and salt to taste. Make a small well in the center. Gradually add 1/2 cup of water, kneading to form a soft, non-sticky dough. Cover the dough with a damp muslin cloth and let it rest for 10-15 minutes to allow the gluten to set, resulting in softer phulkas.

14. 14.Phulka: Roll Discs

    Divide the rested dough into equal portions and roll them into small balls. Dust your workstation with dry whole wheat flour. Take one dough ball, coat it lightly with flour, and roll it into a thin, even disc. Ensure all rotis are rolled evenly for proper puffing.

15. 15.Phulka: Cook on Tawa

    Heat a non-stick tawa over medium heat. Once the tawa is medium hot, place a rolled disc on it. Cook both sides lightly until half done.

16. 16.Phulka: Puff and Serve

    Transfer the half-cooked phulka directly onto the flame to puff up completely. Once it puffs, remove it from the flame and place it on a serving plate. Drizzle a little ghee on top and serve hot with your freshly prepared sabzis.