Easiest Way to Make Appetizing Gujarati Jeera Thepla & Potato Curry (Bateta nu Shak)

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Let us first knead the dough for gujarati thepla recipe. For this take the chappati atta (wheat flour) in a mixing bowl. Add a teaspoon of red chili powder (lal mirch) in chappati atta. You can cook Gujarati Jeera Thepla & Potato Curry (Bateta nu Shak) using 17 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Gujarati Jeera Thepla & Potato Curry (Bateta nu Shak)

1. Prepare 2 cups of whole wheat flour.
2. Prepare 2 tbsp of oil.
3. You need 1/4 tsp of turmeric powder.
4. It's to taste of salt.
5. You need as required of water.
6. It's For of Potato Curry (Bateta nu shak):.
7. It's 500 gms of potatoes.
8. You need 4 of big size tomatoes.
9. It's 2 tbsp of oil.
10. You need 5-6 of curry leaves.
11. Prepare 1/2 tsp of cumin seeds.
12. You need 1/2 tsp of Asafoetida.
13. Prepare 1/2 tsp of chilli powder.
14. It's 1/2 tsp of corainder powder.
15. It's 1/2 tsp of garam massala powder.
16. You need to taste of Salt.
17. You need As required of Water.

Also add coriander powder (dhaniya) in the flour. Thepla is a quintessential Gujarathi dish known for its delicately fragrant aroma and warm spicy flavour. Thepla is a kind of roti that is spruced up with lush green fenugreek leaves and other Indian spices. Gujarati Methi Thepla, a must try lightly spiced paratha like Indian flat-bread is prepared from wheat flour, fenugreek leaves and other spices.

Gujarati Jeera Thepla & Potato Curry (Bateta nu Shak) step by step

1. Combine whole wheat flour, turmeric powder,salt and oil in a bowl and knead into a semi-soft dough using enough water..
2. Knead the dough well using a little oil. Cover it and keep it aside for 10 minutes..
3. Make round balls from the dough. Press them gently between your palms and roll it in round shape..
4. Heat a tawa or griddle over medium flame. On the hot tawa, place the rolled circle and cook each circle using a little oil till it turns golden brown in colour from both sides on a slow flame..
5. And it's ready to serve..
6. For potato curry : Cut potatoes in to small pieces. In a pan add water and boil it then add potatoes and cook it for 20 min in medium flame..
7. Cut tomatoes in two-piece and put it in a pressure cooker in a vessel for 10 mins(4 -5 whistle).
8. Let it cool for sometime then put boiled tomatoes in mixer jar and blend it. Gravy is ready..
9. Heat a pan add oil,cumin seeds, curry leaves and asafoetida. Now add gravy in it and mix it well let gravy becomes thick and sepreate oil..
10. Then add coriander powder,red chilli powder, garam massala powder, turmeric powder and salt mix them well. Now add boiled potatoes in it and let it cook for 5 minutes..
11. And it's ready to serve hot with theplas and achar..

The real secret of mouth-watering taste of methi theplas prepared with this recipe lies in making perfect dough, which has just right balance of spices and fenugreek leaves. Thepla are flavorful flatbreads that are made with spices, herbs, yogurt, whole wheat flour and millet flours with or without the inclusion of greens or veggies. Methi thepla is made with fresh fenugreek (methi) leaves and whole grain flours. These leaves are slightly bitter with a hint of maple, and smell fantastic both raw and when cooked. Thepla is a Gujrati roti made from whole wheat flour and used extensively as a snack or travelling food.