Each state in India has its unique dishes that are cherished by many. For instance, Punjab is known for Makki di Roti and Sarson da Saag, Gujarat for Dhokla, Bihar for Litti Chokha, and Rajasthan for Dal Baati Churma. Similarly, Maharashtra boasts a famous dish known as Thecha. Celebrities like Priyanka Chopra, Genelia D'Souza, Malaika Arora, and Janhvi Kapoor often express their love for it in interviews. So, let's unravel the mystery behind Thecha and discover how it's made.
Thecha is a popular dish in Maharashtra, mainly a spicy and tangy chutney. The primary ingredients include red or green chilies, peanuts, and garlic. It's crafted using a straightforward method, marking it as a traditional cuisine. People often tailor it by adding varied ingredients to enhance its flavor.
Source: aajtak
Asafoetida (Hing)
Cloves
Oil
Cumin Seeds
Sesame Seeds
Cilantro
Garlic
Peanuts
Coriander Leaves
Green or Red Chilies
Grated Coconut
Chef Sanjeev Kapoor shared his method for making Thecha on his YouTube channel. Begin by adding 4-5 tablespoons of oil to a pan. Then, add three-quarters of a cup of peanuts and roast until lightly browned.
Next, introduce 1 cup of garlic cloves to the oil, followed by whole green chilies. Season with salt according to taste, stirring well, and cook for about 2-3 minutes.
Afterward, turn off the heat and coarsely crush the mixture using a mortar and pestle. Serve it alongside Bhakri or other dishes.
Some prefer to enhance Thecha by adding ingredients like asafoetida, cloves, cumin seeds, sesame seeds, coconut, and coriander leaves.
Transfer Thecha into a bowl and store it in the refrigerator, where it can stay fresh for up to 2-3 days. As a side dish, it pairs deliciously with Jowar Roti, Bajra Roti, Paratha, Bhakri, or Vada Pav. Be mindful of its high garlic and chili content, which can cause digestive discomfort for some individuals.
