A simple, everyday Gujarati stir-fry made with shredded cabbage and tender potatoes. Lightly spiced and quick to prepare, it's a comforting and healthy side dish that pairs perfectly with hot rotis.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
209cal
5gprotein
23gcarbs
11g
Ingredients
500 g Cabbage (About 1 medium head, finely shredded)
300 g Potatoes (About 2 medium, peeled and diced into 1/2-inch cubes)
200 g Tomatoes (About 2 medium, finely chopped)
3 tbsp Vegetable Oil
0.75 tsp Mustard Seeds (Also known as Rai)
0.75 tsp Cumin Seeds (Also known as Jeera)
0.25 tsp Asafoetida (Also known as Hing)
1 tsp Ginger Paste
2 pcs Green Chilies (Slit lengthwise or finely chopped)
A soft, savory flatbread from Gujarat made with whole wheat flour and fresh fenugreek leaves. Lightly spiced and incredibly versatile, these are perfect for breakfast, lunchboxes, or as a travel snack.
Perfectly spiced Kobi Batata Shaak with warm Thepla – a fiber-rich comfort food, quick to make and tasty!
This gujarati dish is perfect for lunch. With 466.25 calories and 12.95g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.5 tsp Turmeric Powder (Also known as Haldi)
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander-Cumin Powder (Also known as Dhana Jeeru)
1 tsp Salt (Adjust to taste)
1 tsp Sugar (Optional, for authentic Gujarati taste)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Vaghar)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to crackle completely, which takes about 30 seconds.
Add the cumin seeds and asafoetida. Sauté for 10-15 seconds until the cumin seeds sizzle and become fragrant.
Add the ginger paste and green chilies, and sauté for another 30 seconds, being careful not to burn them.
2
Cook the Potatoes
Add the diced potatoes to the pan. Stir well to coat them with the tempering spices.
Cover the pan with a lid and reduce the heat to medium-low. Cook for 7-8 minutes, stirring occasionally.
Cook until the potatoes are about 70% tender. You can check by pressing a piece with a spatula.
3
Add Cabbage, Tomatoes, and Spices
Add the shredded cabbage and chopped tomatoes to the pan.
Sprinkle the turmeric powder, red chili powder, coriander-cumin powder, and salt over the vegetables.
Mix everything thoroughly, ensuring the vegetables are evenly coated with the spices.
4
Cook the Shaak
Cover the pan again and continue to cook on medium-low heat for 10-12 minutes.
Stir every 3-4 minutes to prevent sticking. The vegetables will release their own moisture, so you shouldn't need to add extra water.
Cook until the cabbage is tender yet retains a slight crunch, and the potatoes are fully cooked and soft.
5
Finish and Garnish
Turn off the heat. Stir in the sugar (if using) until it dissolves.
Add the fresh lemon juice and mix well.
Garnish with freshly chopped coriander leaves and serve hot with rotis, phulkas, or as a side with dal and rice.
258cal
8gprotein
39gcarbs
9gfat
Ingredients
1.5 cup Atta (Whole wheat flour)
0.25 cup Besan (Gram flour)
1 cup Fresh Methi Leaves (Tightly packed and finely chopped)
0.25 cup Plain Yogurt (Full-fat, at room temperature)
1 tsp Ginger-Garlic Paste
2 whole Green Chillies (Finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Use Kashmiri for mild heat and color)
1 tsp Coriander-Cumin Powder
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Carom Seeds (Also known as Ajwain)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance bitterness)
2 tbsp Oil (For the dough)
0.25 cup Warm Water (As needed for kneading)
Instructions
1
Prepare the Dough (5 minutes)
In a large mixing bowl, combine atta, besan, turmeric powder, red chilli powder, coriander-cumin powder, asafoetida, carom seeds, salt, and optional sugar. Whisk thoroughly to ensure the spices are evenly distributed.
Add the finely chopped methi leaves, plain yogurt, ginger-garlic paste, green chillies, and 2 tablespoons of oil.
Using your fingertips, rub the wet ingredients into the flour mixture until it resembles coarse breadcrumbs. This step ensures the fat and moisture are well incorporated.
2
Knead and Rest the Dough (30 minutes)
Gradually add warm water, a little at a time, and begin to knead. The methi and yogurt will release moisture, so be cautious not to add too much water at once.
Knead for 6-8 minutes until you have a soft, smooth, and pliable dough. It should be softer than standard roti dough but not sticky.
Coat the dough with a few drops of oil, cover the bowl with a damp cloth or a lid, and let it rest for at least 20-30 minutes. This resting period is crucial for developing gluten and results in softer theplas.
3
Roll the Theplas (10 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 12 equal-sized portions and roll each into a smooth ball.
Take one ball, flatten it, and lightly dust it with dry atta. Roll it out into a thin circle, about 6-7 inches in diameter. Theplas are traditionally rolled thinner than parathas for a softer texture.
4
Cook the Theplas (20 minutes)
Heat a tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Place a rolled thepla onto the hot tawa. Cook for about 30 seconds, until you see small bubbles forming on the surface.
Flip the thepla. Drizzle about ½ teaspoon of oil on and around its edges.
Cook for another 30-40 seconds, pressing down gently with a spatula to ensure even cooking, until golden-brown spots appear.
Flip it one last time, apply a little more oil if desired, and cook until the first side is also perfectly spotted. Avoid overcooking to keep them soft.
Remove from the tawa and place in a casserole dish or a container lined with a clean kitchen towel. This traps the steam and keeps the theplas soft. Repeat for all remaining dough balls.
5
Serve
Serve Methi Thepla warm or at room temperature with plain yogurt, chunda (sweet mango pickle), athanu (mixed pickle), or a hot cup of masala chai.
