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.
1 tbsp of oil
1 tsp sesame seeds
1/2 tsp of chilli powder
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)
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
Heat oil, add mustard seeds, asafoetida, curry leaves, chilies, ginger and turmeric. Now add raw papaya, cook for a couple of minutes.