Methi Thepla | Gujarati Methi Thepla Recipe

Methi Thepla is popular Gujarati flat bread or paratha made mostly for breakfast. Methi thepla is one of those paratha we can have it as breakfast, lunch, dinner, lunch box and it's perfect for travelling as thepla stays good for 2-3 days if handle properly and it goes well with just a pickle makes it more interesting for travelling or to have as quick breakfast or dinner. Methi thepla is one of the favorite recipe and it used to regular tiffin box during our school days.

Gujarati Thepla | Masala Roti Recipe

Thepla or masala roti/paratha come people call it used to be one of regular lunch box during our school days and something of which we never get bore no matter how frequently it's made.  It's suitable for lunch box cause we can simply pair it up with any simple stir fry or even with pickle or curd.  Methi thepla is the popular thelpa recipe but when methi/fenugreek leaves not in season then this plain thepla comes handy and a good change from usual ajwain or plain paratha.

Bharwa Bhindi | Gujarati Bhinda Sambhariya | Okra Recipes

Bharwa Bhindi means mostly is stuffing with chickpeas flour/besan but here in Gujurati Sambhariya Bhindi stuffing is made of coconut, peanuts and spices. It's a great change from usual okra recipes or even from stuffing okra, a very good combination with paratha/roti or even with rice.  It can be done in jiffy other than the okra cutting and stuffing part.  For this sambhariya recipe try to use fresh tender small lady's fingers if not use tender long ones and cut in half for stuffing.  

Gujarati Gathiya | Diwali Recipes

I like gathiya or gathia/ghatia/ghatiya whatever we might call it then normal sev or ompodi.  In gathiya we use lots of pepper and carom seeds unlike in sev where red chilli powder is used.  Gathia can be confused with kara sev but both differ in taste and texture.  Gathiya has puffy texture, light weighted and soft to bite compare to Sev (Kara Sev).  It is also mild in taste and flavor which makes it quite addictive.  I actually like more of lamba gathiya or it’s also called pata or fafda gathia but for that we need papad khar which I don’t have with me.

Anyways coming to this gathia is popular Gujarati snack and an excellent tea time snack.  If you never tried gathia then there is no excuse for you not to try this recipe anymore, try this during this diwali and wow your family and friends.    You can increase or decrease peppercorn quantity according to your taste.  For other sweets and savouries recipes for Diwali click on link.

Ingredients:

Besan/Gram Flour - 3 Cups
Lemon Juice - 2 tbsp
Soda-bi-Carbnote - 1/2 tsp
Hot Oil - 2 tbsp
Salt - To taste
Oil - For Deep Frying
Water - As needed

For Masala - To Grind
Black Peppercorns - 2 tbsp
Ajwain/Carom Seeds - 1 tbsp

Method:

1. Dry roast peppercorns and ajwain until fragrant and grind into powder, keep aside.
2. In a bowl take besan, lemon juice, soda, salt, grinded masala, oil and rub everything together.  Add water in small quantity and knead into smooth dough.
3. Grease sev machine and use disc with big holes.  (don’t use the disc with small holes as we did in ompodi) and fill the dough 3/4.
4. Heat oil a wok till smoking point, once the oil is hot enough (test with dropping a pinch of dough in oil, if it’s comes up immediately it’s right temperature.  If if doesn't comes up immediately then you have to heat the oil some more time and if it’s get dark brown by the time it’s comes up then you heated the oil too much, off the flame and allow the oil to cool down a bit.  Do the test again)
5.  Holding machine over oil press in circular motion to form circle, don’t over lap.  Fry until light brown both sides.  Drain in tissue paper and repeat same for rest.
Once all the ghatia is fried, allow to cool and break in to pieces. Store in air tight containers.

Have a nice day ~~

Kutchi Dabeli | Chaat Recipes

If you like chaat then Dabeli is no exception though not popular in South India, Dabeli is one of best chaat recipe.  All the chutneys, potato filling, pomegranate and peanuts makes it sweet, tangy, spicy and crunchy, a very filling sandwich.   Originated from Kutch region of Gujarat and that’s why it’s called Kutchi  Dabeli.  Dabeli means pressed or in hindi dabana is pressing, so its basically do the filling, press and eat :) 


Dabeli was introduced to me by DH and in his place there are some very good Dabeli road side vendors.  I made this time dabeli everything from scratch, that is including the pav, sev, dabeli masala etc, you can get ready made stuff too.  If you want to make dabeli  from scratch my advice is make pav a day or two before, keep all the chutney, dabeli masala ready too by previous day.  On the day make potato filling, do the assembly and enjoy this delicious chaat, otherwise you might end up doing so many things that, it will be tiring.  Have these as breakfast, evening snack or dinner the choice is yours but whenever you going to eat this you are going to enjoy.  It’s makes a great party or potluck recipe, as I said just do the prep work before.  Though word of caution is you can’t stop at one, so be prepared for it.  So here is my version of Dabeli for you. 



Ingredients:

For Filling
Oil - 1 tbsp
Potatoes - 4 Large
Onion - 1 medium
Dabeli Masala -  1 tbsp [Click on link for recipe]
Sugar - 1 tsp
Lemon Juice - 1 tbsp
Salt - To Taste

For Assembly
Ladi Pav/Burger Buns - 6-8 [Click on link for recipe]
Butter - For Spreading [ I didn’t use]
Green (mint) Chutney - 1/2 Cup [Click on link for recipe]
Garlic Chutney - 1/2 Cup [Click on link for recipe]
Sweet Chutney - 1/4 Cup [Click on link for recipe]
Finely Chopped Onion - 1 Cup
Pomegranate Seeds - 1 Cup
Sev - 1 Cup [Click on link for recipe]
Spicy Roasted Peanuts - 1/2 Cup [ I used plain ones]
Chopped Cilantro - 1/4 Cup [ I didn’t use]



Method:

For Filling
1.  Boil, peel and mash potatoes, finely chop onion.  In a pan heat oil add onion and saute until translucent. 


2. Add Dabeli Masala and mix well.  Add sugar and cook for a minute.

3. Add mashed potato and mix everything well, cook for 2 minutes.

4.  Add salt, lemon juice and mix.  Cook for another minute and off flame.

Our filling is ready,  transfer it into a plate and spread evenly.   Gather all other ingredients for assembly.



For Assembly
1.  Sprinkle little chopped onion, pomegranate seeds, peanuts, sev and cilantro (if using) over potato filling. 

2. Heat a griddle or tava, cut pav in centre apply butter, place butter side on pan and cook until golden brown.  Repeat same for rest.  [ I didn’t do this]
3. Spread 1tsp or as required mint and garlic chutney on one side of pav and sweet chutney on other.  Place 1-2 tbsp of prepare dabeli potato filling or you can make small round of filling, pat it and then keep it. 

4. Sprinkle little of pomegranate seeds, onion, sev, peanuts and cilantro (if using).  Repeat same for rest. 

Serve immediately and enjoy these delicious Dabeli.


You can also make it as open sandwich for that use any bread or baguette.  Apply all chutney, keep filling and sprinkle rest of ingredients.



Notes ~

~ Spread all chutney according to your taste.  I use more of spicy garlic chutney and less of sweet chutney.
~ Same goes for pomegranate , onion and sev too.

Have a nice day ~~

Homemade Dabeli Masala Recipe

 
I like to make my own masala powders instead of buying ready made as homemade ones are always fresh, fragrant full and nothing can beat that.   Coming to this dabeli masala I made for my Dabeli obviously right?  Well you can use ready made ones but then it’s so easy to make at home and hardly takes 5 minutes then why not?  Most of the ingredients are always available in your pantry so give it a try, this masala you can use for pav bhaji or as normal garam masala too not just for dabeli.   I made this in small quantity and these ingredients makes around 2 tbsp of masala, if you want you can double or triple the ingredients, make this in large batch and store.  But then it’s so easy to prepare then why to store just make fresh every time you need.
*Different color of masala you see it's due to lighting, so ignore that please.



Also check out how to make Dabeli

Recipe for Dabeli Masala

Ingredients:
Cumin Seeds - 1 tsp
Fennel Seeds - 1/2 tsp
Black Peppers - 1/2 tsp
Coriander Seeds - 1 tsp
Clove - 5
Dry Red Chilies - 5 [stems removed]
Mace (Javitri) - 4 blades  [or powder 1/4 tsp]
Nutmeg Powder (Jaiphal) - 1/4 tsp
Whole Star Anise - 1
Bay Leaves - 2
Black Cardamom - 1
Green Cardamom - 4
Ginger Powder - 1/2 tsp


Method:
1. Dry roast all ingredients one by one until fragrant.  Don't roast any powder if using like nutmeg, ginger powder etc.



2. Allow everything to cool down, transfer to a mixer or blender and grind to fine powder. 

That’s all it’s as easy as this and our dabeli masala is ready. 



Have a nice day ~~

Palak Dhokla

So you all are ready to watch the finals today?  I'm all geared up too and before that this post is coming as during Ind Pak match I had lot of fun in facebook watching the match together and commenting with other bloggers friends and decide to cook something up n post for the finals to munch on and enjoy the game.  We call it Chak De India event :)

I never ate palak dhokla before but was try for a long time and today seems to be perfect day it's one the quick, simple, tasty, healthy and filling snack to enjoy with game :)

 Ingredients:

Spinach/Palak -1 bunch [makes 1 cup puree]

Chickpeas Flour/Besan - 1 cup

Semolina/Suji - 1tbsp

Yoghurt/Curd - 1/2 Cup

Green Chillies -2

Ginger - 1" piece

Oil - 2tsp + for greasing

Cooking Soda - 1/4 tsp

Lemon Juice - 1 tbsp

Eno/fruit salt - 1 tsp

Salt - to taste 

Water - if required

Cilantro - for garnishing [optional]

For Tempering

Oil - 1 tsp

Asafoetida - a pinch

Mustard Seeds - 1/2 tsp

Green Chillies - 4 slit

Curry Leaves - few 

Method:

1. Clean and blanch spinach and grind to smooth puree with green chillies and ginger, keep aside.

 2. In a bowl mix chickpeas flour, soda, salt, suji and curd and make a smooth paste.

3. Add spinach puree, oil, lemon juice and mix well, if required add little water to make thick pouring consistency batter with no lumps.

4. Prepare a steamer or steam water in pressure cooker and grease a bowl or plate with oil.

5. Mix well eno salt with batter, pour in grease bowl and steam for 15-20 minutes or until a fork/toothpick comes out clean.  Do not put whistle on the cooker lid.

6. Meanwhile prepare tempering, heat oil add asafoetida, mustard seeds once it starts to crack add slit green chillies, curry leaves and sauté for a minute off the flame.

7.  Take out the dhokla once it slight cool to handle and remove from the bowl, pour the tempering over it and cut in desire shape.

Serve with green chutney and enjoy the dhokla 

 I also made this drink to sip and enjoy the game :)

 Have good day :)