Prepare the ingredients for the soup.

In a large mixing bowl, add wheat flour and a pinch of salt.

Gradually add water to make a firm and smooth dough.

Cover the dough and let it rest for 10 minutes.

Knead the dough again and divide it into 3 large portions.

Roll each portion into a very thin round, using flour to prevent sticking.

Cut the rolled portions into strips to make noodles and set aside.

In a large saucepan, heat mustard oil on medium heat.

Add chopped onions and garlic and sauté until fragrant and translucent.

Add chopped tomatoes and cook until soft and mushy.

Add cumin powder, garam masala, and pepper. Stir well.

Add chopped spinach and radish and sauté for a couple of minutes.

Cover the pan and simmer for 2-4 minutes, until the radish and spinach are cooked through.

Add 3 cups of water and bring to a boil.

Add the cut wheat strips (noodles) into the boiling Thukpa.

Continue to boil for 3-4 minutes, until the noodles rise to the top.

Add salt and lemon juice to taste and stir.

Turn off the heat.

Stir in the freshly chopped coriander leaves.

Serve hot as a one-dish meal.