A classic Gujarati curry where tangy tomatoes are simmered into a sweet and spicy gravy, finished with a generous topping of crispy sev. This quick and easy shaak is a weeknight favorite, ready in under 30 minutes.
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
422cal
8gprotein
36gcarbs
29g
Ingredients
500 g Tomatoes (finely chopped, about 4-5 medium ripe tomatoes)
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.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Sev Tameta nu Shaak, Methi Thepla and Kachumber Salad
Crispy sev in a tangy tomato curry with fiber-rich thepla & fresh kachumber. A vibrant, quick-to-make meal!
This gujarati dish is perfect for lunch. With 727.19 calories and 17.99g of protein per serving, it's a nutritious choice for your meal plan.
fat
(for color and mild heat)
1.5 tsp Coriander-Cumin Powder (Dhana-jeeru)
1 tsp Salt (adjust to taste)
1 tbsp Jaggery (grated, or use sugar)
1.5 cup Water (use hot water for best results)
0.5 tsp Garam Masala
1.5 cup Sev (thick variety like Ratlami or Gathiya)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Vaghar)
Heat oil in a kadai or deep pan over medium heat.
Once the oil is hot, add mustard seeds and allow them to crackle, which should take about 30 seconds.
Add cumin seeds and hing (asafoetida). Sauté for another 30 seconds until the cumin seeds sizzle and become fragrant.
2
Sauté Aromatics and Onions
Add the slit green chilies and ginger-garlic paste to the pan. Sauté for about 1 minute until the raw aroma disappears.
Add the finely chopped onions and cook, stirring frequently, for 4-5 minutes until they become soft and translucent.
3
Cook Tomatoes and Spices
Add the finely chopped tomatoes to the pan.
Stir in the turmeric powder, Kashmiri red chili powder, coriander-cumin powder, and salt.
Mix everything well. Cover the pan and cook on low-medium heat for 8-10 minutes, stirring occasionally.
Continue cooking until the tomatoes break down completely, become mushy, and you see oil separating from the masala at the edges.
4
Simmer the Gravy
Pour in 1.5 cups of hot water and add the grated jaggery (or sugar).
Stir well to combine and dissolve the jaggery. Bring the mixture to a rolling boil.
Reduce the heat to low and let the gravy simmer for 4-5 minutes, allowing it to thicken to your desired consistency.
5
Finish and Serve
Turn off the heat. Stir in the garam masala and half of the chopped coriander leaves.
To serve, immediately ladle the hot tomato gravy into individual serving bowls.
Top each bowl generously with sev and garnish with the remaining fresh coriander leaves.
Serve instantly with hot rotis, bhakri, or parathas to enjoy the crispy sev.
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.
