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snacks

(148)Dudhi na Thepla

Ingredients

  • 2 cup grated bottle guard (dudhi ni chhin).
  • ½ tbsp Salt.
  • ¼ cup Sugar.
  • 1 tsp. Cumin seeds.
  • 1 tsp. Black sesame seeds.
  • ½ tsp. Turmeric powder.
  • 1 tbsp. Red Chilli powder.
  • 1 tbsp. Coriander Cumin powder.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Ginger paste.
  • ⅓ cup Curd.
  • ¼ cup Chopped Coriander leaves.
  • 3 cups wheat flour.
  • 9 tbsp. Sesame oil.

Method

  1. First rinse, peel and then grate the dudhi in a bowl. (Before you grate, check the taste of dudhi , If it is bitter to taste, then throw it away).
  2. Mix the sugar , salt and jeera very well with the grated dudhi and keep covered aside for 10 minutes. The dudhi will release its juices.
  3. After 10 minutes add all remaining spices and curd. Mix well and keep aside.
  4. In another bowl, mix wheat flour and oil . ( If dry wheat flour hold shape, it means amount of oil what we add is proper).
  5. Mix dudhi mixture with flour and knead in to dough . If your flour is dry then add one by one spoon of curd for kneading (total 4 tbsp. extra curd used).
  6. once dough is ready, add 1 tbsp. of oil to grease the dough. Keep aside for 30 minutes.
  7. After 30 mins. divide dough into 30 equal parts .With the help of rolling pin, roll each dough ball like roti and shallow fry with oil .
  8. Apply ghee and serve hot or carry with you while traveling or in offices.
  9. You can enjoy your thepla with Aam ras, Masala tea, herbal tea, tameta nu shak, kela nu shak or any pickle, murrabo, chhundo.
Dudhi ni chhin(grated bottle guard)
Marinate with salt,sugar and cumin seeds
Marinated dudhi ni chhin
All Dry spices and ginger paste with marinated dudhi ni chhin
consistency of thepla dough.
Making of Dudhi na thepla
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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