Kolhapuri Thecha | How to make Kolhapuri Thecha

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ByShivani Jain Awdhane
Created on 13th May 2017
  • Kolhapuri Thecha, How to make Kolhapuri Thecha
Kolhapuri Thechaby Shivani Jain Awdhane
  • Kolhapuri Thecha | How to make Kolhapuri Thecha (2 likes)

  • 0 reviews
    Rate It!
  • By Shivani Jain Awdhane
    Created on 13th May 2017

About Kolhapuri Thecha

Green chilli thecha is a speciality of Maharashtra. You can have this with regular meals just like a chutney.

Kolhapuri Thecha is an aromatic, flavorful and delicious dish which is very much popular in Maharashtra. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Kolhapuri Thecha is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Kolhapuri Thecha at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 5 minute for the preparation and 5 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Kolhapuri Thecha by Shivani Jain Awdhane in step by step with pictures so you can easily learn how to cook the perfect Kolhapuri Thecha at your home without any difficulties. Kolhapuri Thecha is one of the representative dishes of Maharashtra which you can serve in any special occasions.

  • Prep Time5mins
  • Cook Time5mins
  • Serves4People
Kolhapuri Thecha

Ingredients to make Kolhapuri Thecha

  • Green Chilies - 15
  • Coriander Leaves, chopped - 1/2 Cup
  • Garlic - 8 cloves
  • Grated Coconut - 1/2 Cup
  • Sesame Seeds - 2 tsp
  • Cumin Seeds - 1 tsp
  • Oil - 2 tbsp
  • Salt to taste

How to make Kolhapuri Thecha

  1. First heat oil in a pan, add cumin seeds. When they crackle add garlic and cook for 30 seconds then add chilli, sesame seeds, coriander leaves and cook for 2 minutes then add coconut powder, stir and cover the lid for 3 minutes.
  2. Open the lid and stir, cook for 1 more minute. Turn off the gas close the lid and let it cool. When cooled, mix salt and grind it to make a coarse paste.
  3. Put in an air tight container and store in refrigerator. Use when desired. It stays well for 10 days.
My Tip: Grind it coarsely. It shouldn't be a smooth paste.

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