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To make methi thepla, you start by rinsing and chopping the methi leaves, and then adding them to a bowl with spices and millet flour. Stir the mixture well to release the leaves’ moisture and then add water and knead until the dough becomes soft and smooth. Divide the dough into even balls and let them sit for a few hours.
Gujarati Snack. Wheat flour, methi. Khandvi: Snack. Besan. Kombdi vade: Chicken Curry with Bread. Chicken. Kopra paak: Sweet coconut halwa/barfi: Halwa is soft, barfi more like cake. Koshimbir: a salad, usually served as a side: Kolim / Jawla: A preparation of dried fish named Kolim or Jawla found in coastal Maharashtra with onion and spices.
When flavoured with fenugreek leaves, it is called methi dhebra. It is a culinary cousin of the flatbread called thalipeeth in Marathi. Dhebras can be eaten as a part of any meal - breakfast, brunch, lunch or dinner - or on its own as a snack. [1] [2] Due to the oil in the recipe, Dhebras have a good shelf life. [3]
Gujarati thali prepared in Gujarati households has at least three fresh vegetable dishes, one dry dal or some sprouted pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), mithai, poori, rotis, steamed rice, chaash and papad. [2] Kathiawadi Thali is a variation of Gujarati Thali. [3]
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli , dal or curry , rice , and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
It is made up of besan (chickpea flour), whole wheat flour, methi , salt, turmeric, chili powder, fresh ginger, [2] green chilies, [2] and an optional bonding agent/sweetener such as sugar and oil. This dish can be eaten steamed or fried (after steaming).
British rule saw the publication of several cookbooks, some intended for the British elite, others for locals, often in languages like Gujarati, Bangli and Hindi. These include: Sarabhendra Pakasasthram (1816–1825) in Marathi [41] Pak-Shastra (1878) in Gujarati; Culinary Jotting for Madras (1891), later republished as Vwyer's Indian Cookery.
(Hindi: Methi dana मेथी दाना) Garcinia gummi-gutta: Used in fish preparations in Kerala Garam masala: Blend of eight or more warming spices. Each family has its own recipe. (Hindi: Garam Masala गरम मसाला) Garcinia indica: Used mainly in Maharashtrian Konkan and Gujarati cuisine. It has a sour taste with a faintly ...