Kathiyawadi Thali

Gujarat and its vivid vegetarian platter is a popular treat. While I have always been a fan of Gujarati snacks like Dhoklas, Khandvi & Aam Ras, the real interplay of its rich flavours was only introduced to me during my trip to Ahmedabad when I tried their majestic Thali. And what striked me the most was, the practice every server would follow as you call for a thali in any restaurant. As soon as you place your order, you would be promptly asked to make a choose between ‘Gujarati’ thali or the ‘Kathiyawadi’ thali. It is advisable to ask them about the contents of the thali before making the choice. While a Kathiyawadi thali is often only described as a more spicy & greasy variant of a Gujarati Thali, there’s lots more left to be explored.

Kathiawar is a peninsula in western Gujarat and a part of what is known as the Saurashtra region of Gujarat. Like the rest of Gujarat, the number of vegetarians in the coastal area is high. But what separate the Kathiyawadi thali from the Gujarati thali is its characteristic use of spices, which is mellowed to a great extent in its central counterpart, and also its generous use of garlic and onions. Buttermilk or lassi forms an essential part of the Kathiyawadi thali, instead of the aam ras, which usually starts as an opener for a Gujarati Thali. In winters, the region has to battle severe dip in temperature and this spicy platter helps them keep up with inhospitable weather conditions.

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Here are some food items that you will find in a traditional Kathiyawadi thali:

Bajra Bhakri/ roti

Ingredients

1. 2 cups Bajra flour
2. Warm water as needed
3. Salt to taste
4. Ghee as needed to apply on the Bhakri

Method

• Heat water in a pan.
• Take the flour salt in a bowl and mix well.
• Add the warm water little by little & knead it to a soft dough.
• Divide the dough to equal parts & roll them to balls.
• Take some flour and dust the work surface or use a cling wrap here and you can roll the dough using a rolling pin, adjust the corners and roll the dough.
• If there are cracks in the corners it’s absolutely ok but roll them even.
• Heat a tawa and place the rolled bhakri on the tawa, roast them from both sides.
• Apply generous amount of ghee or as needed and serve the hot.

Kathiawadi Stuffed Onion

Ingredients

1. Medium size onion – 1 No
2. Ground nuts – 1/4 cup
3. Red chilli pd – 1 tsp
4. Turmeric pd – 1/4 tsp
5. Cumin pd – 1/2 tsp
6. Sugar – 1/4 tsp
7. Garlic cloves – 6-7 No
8. Ghee – 1 tbsp
9. Coriander leaves for garnish
10. Salt to taste

Method

• In a blender grind groundnuts , red chilli pd, turmeric pd, cumin pd, Garlic cloves and crush them to a coarse paste.
• Cut the onion two 4 but not all over just half way through.
• Stuff the ground paste to the halved onions.
• In a pan heat ghee and place the stuffed onion on it.
• If there is any filling left you can also add them on to.
• Cover and cook in slow flame only for couple of minutes.
• Add some water if you feel the masala is burning.
• Cook them till onions are done.
• Mine where too delicate and onions seperated and formed a gravy.
• Garnish them with coriander leaves & serve the hot with rotla.

Ringan Bateta Nu Shaak

Ingredients

• 1 Eggplant
• 1 cup small potatoes.
• 1 Tomato
• 2 tbsp Ghee
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 tsp Ginger garlic paste
• A pinch Asafoetida
• 2 no Dry Red chilli
• 1/4 Tsp Turmeric pd
• 1 tsp Coriander pd
• 1/2 tsp Red chilli pd
• 1/4 tsp Cumin pd
• 1 tbsp Sugar / jaggery pd
• Coriander leaves for garnish
• water as needed
• Salt to taste

Method

• In a pan heat ghee, add mustard seeds and cumin seeds.
• After they splutter add chopped tomato and saute till they turn mushy.
• Then add red chilli pd, coriander pd, cumin pd & turmeric pd.
• Saute them and water a little .
• Now add the eggplant and potatoes Mix well.
• Add water if needed to cook the veggies and for the gravy.
• Then add salt to taste & mix them well.
• Cook they till the veggies are done and the gravy is well Mixed
• Turn off the flame garnish with coriander & serve Hot with rotlo.

Chaas

Ingredients

• 1 cups  Yogurt
• 1 tsp Cumin pd
• 1/4 tsp Ginger Green chilli paste
• 1 tsp ghee
• Salt to taste
• water to make the buttermilk
• A pinch of Asafoetida
• 1/4 tsp Cumin seeds
• Chopped coriander leaves for garnish

Method

• In a bowl mix together curd, cumin pd, salt, ginger green chilli paste.
• Add 4-5 cups of water the churn it to buttermilk.
• For tempering heat ghee in a pan ,add Asafoetida, cumin seeds.
• Let them splutter and then transfer them to the buttermilk mixture .
• Garnish it with coriander leaves and serve chilled.

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Dal Dhokli

Ingredients

For Dhokli

• 1/2 cup whole wheat flour
• 1 tbsp Besan
• 1/4 tsp Turmeric pd
• 1/2 tsp Red chilli pd
• A pinch of Asafoetida
• 1/2 tbsp ghee
• 1/4 tsp Ajwain/ carom seeds
• Salt to taste

For dal

• 1/2 cup Toor dal
• 1 No Tomato
• 2 tbsp ghee
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 1 sprig Curry leaves
• 1/2 tsp Red chilli pd
• 1 tsp coriander pd
• 1/4 tsp Turmeric pd
• A pinch of Asafoetida
• 2 tbsp jaggery pd
• 1 tsp Lemon juice
• 1 tbsp Peanuts
• Salt to taste
• Coriander leaves for garnish

Method

• Pressure cook dal with chopped tomatoes for 3 whistles. After they are done mash them & keep it aside.
• In a saucepan heat ghee, add mustard seeds, peanuts, cumin seeds, Asafoetida.
• Let them splutter then add curry leaves , red chilli pd ,Coriander pd, Turmeric pd.
• Saute and add water immediately do not allow the masala to burn .
• Add the cooked dal mix well, add water if needed.
• Then add salt to taste & let them boil .
• Add jaggery and lemon juice at the end and allow it boil only for few seconds.
• Turn off the flame and serve them Hot.

Dhokli

• Mix flour and other ingredients together by adding little water at a time knead a stiff dough.
• Divide the dough to equal parts and roll them to thin chapathi using rolling pin.
• Cut then horizontally and vertically to form diamonds.
• When the dal is boiling add these diamond shaped dhoklis into it and cook them til the diamonds cook well.
• Serve them Hot with onions and lots of coriander to garnish.

Methi Thepla

Ingredients

• 1/2 cup wheat flour + for dusting
• 1/2 cup Besan
• 1/2 cup Chopped Methi leaves
• 1/2 tsp Red chilli pd
• 1/2 tsp Cumin pd
• 1/4 tsp Turmeric pd
• 1 tbsp ghee for roasting thepla
• salt to taste

Method

• In a bowl mix all the ingredients.
• Add water little by little & make smooth dough.
• Divide the dough to equal parts & roll them to balls.
• Flatten a ball and roll them like a chapati with a rolling pin.
• Heat the tawa and place the rolled thepla on it.
• Roast one side then flip & cook the other side.
• Spread some ghee while roasting the theplas.
• Do the same for the rest of the dough balls.
• Serve them hot with any pickle or sabzi.

Khichdi and Kadhi

Ingredients

For Khichdi

• 3/4 cup Rice
• 1/2 cup Green moong dal
• 1/4 tsp Turmeric pd
• Salt to taste
• Ghee for serving

For Kadhi

• 1/2 cup Curd / Yogurt
• 2 tbsp Besan
• 1/4 tsp Turmeric pd ( optional )
• 2-3 Green chillies
• 1 tbsp Ghee
• 1/2 tsp Cumin seeds
• A pinch of Asafoetida
• 1/4 tsp Mustard seeds
• Salt to taste
• Coriander for garnish
• Water as needed

Method

For khichdi

• In A pressure cook add the washed rice and green moong dal .
• Add about 3 -4 cups of water, salt , turmeric pd and mix well.
• Close the lid and cook in pressure cooker for 3-4 whistles.
• Once the pressure subsides remove the lid and give the khichdi and mix.
• Rice and moong dal would have cooked and mashed well.
• Drizzle generous amount of cow ghee and serve them hot with kadhi.

For Kadhi

• In a bowl Mix besan, curd, turmeric pd,salt to taste, water as needed and whisk them well.
• Heat ghee, add mustard seeds, cumin seeds.
• Let them splutter and the add green chillies and saute.
• Add the yogurt mixture and mix them well.
• Simmer and boil them till the raw smell of besan goes off.
• Garnish with chopped coriander leaves & serve them Hot with Khichdi.

The Kathiyawadi thali consists of the traditional Gujarati food items and each dish has its own unique preparation, making it worth a try.