Mooli na Thepla, Kacha Papaya nu Shaak aur Masala Chai

Even though I belong to India's Roti heartland, I believe that it is the Gujaratis that have discovered the secret to making the best rotis in the world, and I have always loved their rotlis, theplas & puris. My latest attempt at thepla had me singing for joy, as after several tries at thepla in the past one year, I have finally hit upon THE formula that worked just like I wanted and I could not wait to share it with all of you.

This meal rescued two fibre rich vegetables, purchased with the promise of being turned into crunchy salads, but which had remained forgotten till these Gujarati recipes came along to rescue them. The papaya shaak, which is actually a cross between a salad and pickle is from this book by Asha Khatau .

Served with a dollop of dahi, or yoghurt, this combo makes a delicious, hearty Indian breakfast. The concluding touch to this meal was the best masala tea that I have ever made, the secret to which is hard to guess. Thanks to Trupti of The Spice Who Loved Me who shared her Dad's special tea. The mystery ingredient in this tea is kulfi masala! I brought home the only two brands of kulfi masala that I could get as I could not find the one she recommended , but what a difference it made to the tea! The recipe is here.

Mooli Thepla

Ingredients

1.5 cups of wheat flour

1 small radish (1/2 cup grated)
1 tbsp of oil
1 tsp sesame seeds

1/2 tsp coriander-cumin powder
1/2 tsp of chilli powder

1/2 tsp of turmeric powder

Salt to taste

Oil for cooking

Method:

Coarsely grate the radish. Mix the Flour, chilli powder, turmeric powder, salt, and oil
Add the radish and mix with the flour, squeezing the radish as you go. Sprinkle water, oif needed, little at a time till you get a nice smooth dough.

Make golf ball size balls of the dough and roll out about into a thin round.Partially cook the first side on slow heat first, turn it over and cook the other side similarly.Smear 1/2 tsp of oil on the first side and turn it over. Repeat with the other side.Now flip back to the first side, the thepla should have some brown spots. Repeat with the other side.

Do read this for another recipe for mooli thepla and an interesting story about chapati bais

Kacha Papaya nu Shaak (Raw Papaya Salad)
(adapted from Asha Khatau's book on Indian cooking)
Ingredients
1 small Raw papaya, peeled and sliced (or grated)
1” piece Ginger, finely chopped
2 Green chillies, slit from the middle
1/2 tsp Mustard seeds
A pinch of asafoetida
A few curry leaves
1 tsp Oil
½ tsp turmeric powder
½ tsp sugar
2 tsp lemon juice
Salt to taste
Coriander leaves, to garnish
Method:
Heat oil, add mustard seeds, asafoetida, curry leaves, chilies, ginger and turmeric. Now add raw papaya, cook for a couple of minutes.

Add salt and cover till a bit soft. Add sugar, turn off the flame. Sprinkle lemon juice and mix well. Garnish with coriander and serve at room temperature.

Serve at room temperature with theplas.These Mooli na Theplas are going to Srivalli's Roti Mela.