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About Tameta Bateta nu Shaak, Methi Thepla and Egg Bhurji
Tangy Tameta Bateta nu Shaak with energy-giving thepla & protein-packed egg bhurji. Homestyle goodness!
This gujarati dish is perfect for lunch. With 731.24 calories and 27.03g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(Adjust to taste)
1.5 tsp Coriander Cumin Powder
2 tsp Jaggery (Grated or powdered, adjust to taste)
1 tsp Salt (Adjust to taste)
2 cup Water
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Tempering (Vaghar)
Heat the vegetable oil in a heavy-bottomed pot or pressure cooker over medium heat.
Add the mustard seeds and wait for them to crackle. This should take about 30-45 seconds.
Once crackling, add the cumin seeds and asafoetida. Sauté for another 30 seconds until the cumin seeds are fragrant.
2
Sauté Aromatics and Potatoes
Add the grated ginger and green chilies to the pot. Sauté for about 1 minute until the raw smell disappears.
Add the cubed potatoes and turmeric powder. Mix everything well to ensure the potatoes are evenly coated with the spices.
Sauté the potatoes for 2-3 minutes, stirring occasionally.
3
Build and Simmer the Gravy
Stir in the tomato puree, red chili powder, coriander-cumin powder, and salt.
Cook this mixture for 5-7 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.
Pour in the water and add the grated jaggery. Stir well to combine and dissolve the jaggery.
4
Cook Until Tender
Bring the gravy to a rolling boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes.
Check for doneness by piercing a potato cube with a fork; it should be soft and tender.
Taste the gravy and adjust salt or jaggery if needed to achieve the perfect sweet, sour, and salty balance.
5
Garnish and Serve
Turn off the heat and stir in the finely chopped coriander leaves.
Let the shaak rest, covered, for at least 5-10 minutes to allow the flavors to meld.
Serve hot with fresh rotis, parathas, or steamed 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.
Gently start scrambling the eggs with a spatula, breaking them into soft curds. Continue cooking for 2-3 minutes until the eggs are cooked but still moist.
5
Garnish and serve
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the bhurji.
Give it a final gentle mix. Serve immediately with hot rotis, pav (bread rolls), or toast.
