Gujarati Cuisine - Sweet Hot & Tangy

Thanks for the Methi thepla and Dholka recipe. Looks interesting...
Even my query is same as NabanitaS, whats the secret of the methi theplas staying fresh without refrigeration? Amazing!!

By the way, if I may ask Latha what is Undhiyo?

Love always,

Sonia

 

Thanks Nabanita & Sonia for putting up interesting queries on thepla. Yes, it is true that this is one dish that doesn’t get spoilt even when you keep it for 3 days without refrigeration. But, there is no magic here, its basically the curd, which makes for a great preservative combined with the masala's that is added to the dough.

So if you have been envying Gujarati families enjoying their home-made theplas during tours and travel, you know what to do now.

@Nabanita, you may replace methi with dhania (fresh coriander leaves) and even add green chillies. Some use them even with methi leaves - that's one variation.

Hope this helps.

Bhavna

 

Thanks for the rely Bhavana.I make dhoklas kadi pakodi regularly,so do I make methi pakodi.We love the ting of jaggery in the aloo and dhal dishes.I try to almost all the vegetables,even undiyo is my favourite.

 

Hi, Thanks for sharing great recipes of Gujarat. I like there theplas,kadhi and pickles. I want one recipes which I tasted from my Gujarati friend in college hostel.She brings and preserve it for more than 10 days.I dont remember the name.It was palm size circular thick and crispy rotis. It goes well with tea for us,but she eat with dry subji. Can you tell me the name and recipe please.Thanks

 

thanks for Dhokla recipe

 

Thanks for bhakharwadi and thepla recipes.

 

Thanks for all the recipes shared over here. Will try them soon..

 

I wish to know the names of famous "cook books" and their writers from different parts of Gujarat..It will good if we publish a list of cook-books,in this forum..thnks in advance..