Sift the Fortune Aata into a large mixing bowl to remove any lumps and aerate the flour. Add the rock salt, turmeric powder, and roasted cumin powder. Mix thoroughly with a fork to distribute the spices evenly throughout the dry mixture.

For the Khichdi variation, rinse the moong dal and jeera rice until the water runs clear. Drain well. For the Dahi Vada variation, whip the curd with a whisk or spoon until it becomes completely smooth and free of lumps.

Heat 1 tablespoon of cold-pressed mustard oil in a heavy-bottomed pot over medium-high flame (tez aanch). Add the moong dal and jeera rice and sauté for 2 minutes until the raw smell disappears and the grains turn lightly golden.

Add the ginger-garlic paste and a pinch of asafoetida (hing). Cook for 30 seconds until aromatic. Add 2 cups of boiling water and stir gently to deglaze the pan base.

Reduce the flame to low (dheemi aanch). Add the sifted Fortune Aata mixture gradually while stirring continuously to prevent lumps. Cook covered for 15–20 minutes, stirring occasionally, until the mixture becomes thick, fluffy, and the oil separates slightly at the edges.

In a bowl, mix the sifted Fortune Aata with 1/2 cup of hot water (not boiling, approx. 80°C) to form a stiff, pliable dough. Knead gently for 2 minutes until smooth. Cover with a damp cloth and let it rest for 10 minutes to allow gluten development.

Roll small balls (golf ball size) from the dough and flatten them into thick pucks. Prick the surface with a fork to allow steam to escape during boiling.

Boil water in a large pot over high flame. Gently slide the vada pucks into the boiling water. Boil for 12–15 minutes until they puff up, float to the surface, and feel tender when pressed with a fork. Do not overcook, or they will become mushy.

Remove the vadas from the water and place them on a plate to cool for 5 minutes. Then, gently press each vada with the back of a spoon to create a porous, sponge-like texture that will absorb the curd.

For Khichdi: Stir in fresh coriander leaves and a drizzle of ghee. Serve hot with a side of raita or pickle.

For Dahi Vada: Place the pressed vadas on a serving plate. Drizzle generously with the whipped curd, melted ghee, and cashew powder. Sprinkle chaat masala and fresh mint leaves on top. Serve immediately while the vadas are still warm and the curd is cool.