Kolhapuri Thecha | How to make Kolhapuri Thecha

By Shivani Jain Awdhane  |  13th May 2017  |  
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  • Kolhapuri Thecha, How to make Kolhapuri Thecha
Kolhapuri Thechaby Shivani Jain Awdhane
  • Prep Time

    5

    mins
  • Cook Time

    5

    mins
  • Serves

    4

    People

18

0





About Kolhapuri Thecha Recipe

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

Kolhapuri Thecha is a delicious dish which is enjoyed by the people of every age group. The recipe by Shivani Jain Awdhane teaches how to make Kolhapuri Thecha step by step in detail. This makes it easy to cook Kolhapuri Thecha in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Kolhapuri Thecha at home. This amazing and mouthwatering Kolhapuri Thecha takes 5 minutes for the preparation and 5 minutes for cooking. The aroma of this Kolhapuri Thecha is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kolhapuri Thecha is a good option for you. The flavour of Kolhapuri Thecha is palatable and you will enjoy each and every bite of this. Try this Kolhapuri Thecha and impress your family and friends.

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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