cabbage thepla

Is it a week already since I returned from India?

Fully back into my usual routine here, the trip seems like a dream and I have to keep looking at pictures to remind myself that it was real.

I had a wonderful time there.  Attended the wedding of my best friend’s son, met cousins and aunts and uncles, shopped and ate and enjoyed all the small pleasures that are possible only in India.  Although part of me has mixed feelings about all the ‘progress’ – the traffic, the malls, the TGI Fridays, the inflation; there is enough of the old still there to fill my heart.

I love waking up in the morning to the crowing of the roosters.  The traffic sounds are still muted; just a car horn here and there and I take my morning tea and sit on the swing in the veranda.  The birds are chirping, the air is cool and crisp and there is a slight fog .  Sipping my tea, I look at the garden and slowly the daylight becomes brighter and the sounds of the traffic become harsher.

I love seeing R. with her 1000 watt smile come in to work and start her day by making beautiful ‘Muggulu”.

My mother’s backyard is like a mini fruit orchard with mango, guava, sapota and gooseberry trees and I love to stroll around, looking at all the flowers and fruits.

The beautiful creepers cascading from the roof and vibrant bougainvilleas peeping through the wrought iron gates.

I love going shopping for clothes and watching yards of silk in indescribable colors form a kaleidoscope in front of my eyes. I love to buy flowers for my hair from the vendors on the street and the fruits and vegetables from carts and stalls.

I eat and overeat my mother’s cooking – dosakaya pappu, chikkudkaya koora, thotakoora pulusu, the taste of which cannot be duplicated. And I love to eat out. Pillowy soft idlis and steamed dosas at “Chutneys”, Chana Bhatura at ‘Kailash Parbat” and the thali at “Rajdhani” which is simply amazing.  I am telling you that you must go there if you haven’t already! Their dhoklas and kachoris and rotlis and undhiyu! The best.  The staff is so friendly and they even allow you to go into the spotless kitchen to watch the food being made.

The day we were there, they had cabbage theplas in the roti basket, along with rotlis and makki ki roti. The theplas were so good that I knew right away that I had to try and duplicate it as soon as I got back home.

Cabbage Theplas and Marcha no Sambharo

Printable Recipe

Cabbage Theplas
(makes 8 theplas)

I made the theplas multigrain by adding a little bit of other flours.  You can make it fully whole wheat or experiment with other grain flours you have at home.  You can also substitute cabbage with broccoli, cauliflower, radish or methi.

1 cup grated cabbage (Use the large holes of grater.  Keep the shreds short otherwise the theplas will be craggy and not completely round.)
3/4 cup whole wheat flour
2 tbsp besan
2 tbsp bajra flour
2 tbsp jowar flour
3 tbsp plain yogurt
1 tbsp oil
1 tsp dhania powder
1/2 tsp red chili powder
1/2 tsp turmeric
1 garlic clove, paste or grated
1 green chili, paste or finely chopped
1 tsp sesame seeds
1/2 tsp sugar or jaggery
salt to taste
oil for cooking

Mix all the above ingredients to make a stiff dough, adding just a tbsp of water at a time.  The cabbage will release some of its own water so you don’t want the dough to get sticky.

Let the dough rest for 20 mins

Divide into eight balls and roll them out into chapatis.

Cook on tawa adding about 1/2 tsp oil until golden brown.

Marcha no Sambharo

Part salad and part relish, this makes a great accompaniment to any rotis or parathas.

1/2 cup thinly sliced carrots
1/2 cup thinly sliced green chillies (Use a medium hot chilly, like Fingerhot)
1 tbsp oil
1 tsp mustard seeds
a large pinch asafoetida
1/2 tsp coriander powder
1/2 tsp cumin powder
juice of 1/2 lemon or lime
salt to taste

Heat oil and add hing and mustard seeds.

When the mustard seeds start to splutter, add the carrots and green chillies and saute till they get a bit soft but are still crunchy.

Add the salt, lemon juice, coriander and cumin powder and lemon juice and remove from heat.