Cheela recipe can be made fasting-friendly by using kuttu atta, which is made from kuttu or buckwheat, which is a pseudocereal. The typical cheela is made with besan or gram flour or moong dal, a kind of lentil, which is not permitted, as any kind of legumes, lentils, grains and even table salt are prohibited. As with any cheela recipe, the dry ingredients are sifted to get rid of any lumps that will hamper the batter. Then the flour, yoghurt, salt, and red chilli powder are added and mixed into a smooth mix. To add more body to the cheela, shredded zucchini is used, which is optional. It is mixed into the batter and set aside. You could also experiment with fasting-friendly vegetables and add a mix of those into the cheela batter instead of the zucchini, or mix them in with this vegetable. Once the batter is ready, a non-stick pan is heated, and, as one would when making round dosas or crepes, the batter is spread on the hot pan, with two ladlefuls per cheela. Each cheela is cooked, at a thickness of an inch, with some oil on both sides. Then, once all of the batter is used up, the stacked cheelas are enjoyed hot with side dishes and chutneys.

Khakhra is a thin, crisp flatbread from Gujarati cuisine, originally made to use up leftover rotis. Snacking lately has entailed adding more nutrients, and if that is your goal, you must try this tea-time snack made with Aashirvaad Chakki Khapli Atta. This atta contains iron and vitamin B1, which support energy metabolism. It is also rich in dietary fibre, which provides 34% of your daily fibre needs, and fibre aids digestion. It is also rich in protein and provides 23% of your daily protein needs, which supports muscle mass. Besides this, khapli wheat flour is low in sugar, naturally low in fat, low in saturated fat, and free of trans fat. So you get a wholesome, more nutritious khakhra recipe that is earthy and nutty, with a slightly sweet flavour that pairs well with the bitterness of dried fenugreek leaves. With these out of the way, one needs to talk about the properties of this whole wheat flour milled from an ancient grain. Khapli wheat has lower gluten elasticity than regular atta; it absorbs liquid more slowly and, thanks to its bran content, tends to brown faster. To make this khakhra recipe, first make the dough with Aashirvaad Chakki Khapli Atta, besan, salt, spices, and dried fenugreek leaves. Then, oil is used to make a coarse mixture, and water is gradually added to form the dough. The dough is rested, rolled out and roasted on the tawa to make the khapliw wheat khakhras.

Make your favourite pakora recipe again and again by batch-making a dry mix for them. Measure out the base ingredients of besan and rice flour & spices, and mix them into a pakora mix ready to be used whenever the mood for having pakora strikes, when that oppressive high humidity gives way to a heavy downpour. All you need is some water and the raw ingredients to deep-fry your pakoras, ready to be enjoyed with a steaming cup of tea. The flour is important for this instant pakora dry mix, as it gives any pakora recipe its telltale crunch. The spice blend is rather simple as well, using just Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder, a pinch of hing and salt. This particular recipe also has an addition of ajwain or carom seeds, which is great for digestion. Because every ingredient here is completely dry, there's no risk of spoilage during mixing, and the only thing that determines its shelf life afterwards is how well it's stored. Making the mix itself also takes just minutes: everything goes into one bowl and gets whisked, and any clumps are broken for a smooth powder. Once combined, it goes straight into an airtight container, ideally a dry, cool spot away from direct sunlight, and stays usable for up to a month at room temperature or longer if refrigerated.