Baisan ki Khandvian

In yogurt, add gram flour, carom seeds, hot spices powder, sweet soda, salt and lemon juice and mix together.

Sauté this mixture quickly in 1 tbsp oil on low flame like you would sauté halva.

Place the mixture in a platter and cut into squares when it is cold.

Now add fenugreek seeds and 1 cup oil in a cooking pot.

When spice is fragrant, add crushed onions, carom seeds, red chili powder, ginger garlic paste, hot spices powder, salt and 2 to 2 ½ glasses of water and allow cooking on low flame.

Deep fry khandvian until they are golden brown and add fried khandvian to the prepared gravy.

Also add sliced fresh coriander and allow simmering on low flame.

When oil forms a separate layer, serve Baisan ki Khandvian.