Lunch Special Gujarati Thali

Published On December 20, 2025
In Article
By Guest Author
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Prep Time
10 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING JOWAR THEPLA :
Water - 3/4 Cup
Sorghum Flour / Jowar Ka Aata - 3/4 Cup
Sesame Seeds / Til - 1/2 tsp
Carrot / Gajar - 2 tbsp Grated
Coriander Leaves / Hara Dhaniya - A handful
Spinach / Palak - 2 tbsp chopped
Salt - As per taste
Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
Turmeric Powder / Haldi Powder - 1/2 tsp
Cumin Seeds / Jeera - 1/2 tsp
Oil - As required
FOR PREPARING MUTHIYA :
GramFlour / Besan - 1 Cup
Fenugreek Leaves / Hari Methi - 1/4 Cup finely chopped
Coriander Leaves / Hara Dhaniya - A handful
Salt - As per taste
Turmeric Powder / Haldi Powder - 1/2 tsp
Red Chilli Powder / Lal Mirch Powder - 1 tsp
Coriander Powder / Dhaniya Powder - 1 tsp
Cumin Seeds Powder / Jeera Powder - 1 tsp
All Spice Mix Powder / Garam Masala - 1/2 tsp
Jaggery Powder / Gud - 1 tsp
Lemon juice / Nimbu ka ras - Of 1/2 lemon
Oil - 1 tsp + For frying
FOR PREPARING MUTHIYA MATAR NU SHAAK :
Oil - 2 tsp
Mustard Seeds / Rai - 1/2 tsp
Sesame Seeds / Til - 1 tsp
Tomato Puree - 1/4 Cup
Red Chilli Powder / Lal Mirch Powder - 1 tsp
Turmeric Powder / Haldi Powder - 1/2 tsp
Green Peas / Matar - 1 Cup
Cumin Seeds Powder / Jeera Powder - 1 tsp
Coriander Powder / Dhaniya Powder - 1 tsp
Salt - As per taste
Coriander Leaves / Hara Dhaniya - A handful + For garnishing
Water - As required
Jaggery Powder / Gud - 1/2 tsp (optional)
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING JOWAR THEPLA :
Boil water in a pan. Add sesame seeds, carrot, coriander leaves, spinach, salt, red chilli powder, turmeric powder, and cumin seeds powder. Mix well.
Add 1 tsp of oil. Once done, turn off the flame and add jowar ka aata. Mix well. Cover the pan with a lid and let it rest for 5 to 6 minutes.
Now knead it well. Take a small ball sized dough and make a round shaped big circular peda. Dust it with flour and roll it to make a round shaped thepla. Cut it using a big sized bowl. Remove excess dough.
Meanwhile, heat a tawa. Place the prepared thepla on the tawa.
Flip it once it is slightly brown, add oil to the thepla and cook it from both sides on a low to medium flame.
Once done, take it out to the serving plate.
FOR PREPARING MUTHIYA :
Take besan in a mixing bowl. Add fenugreek leaves, coriander leaves, salt, turmeric powder, red chilli powder, coriander powder, cumin seeds powder, all spice mix powder, jaggery, lemon juice, and 1 tsp of oil. Mix well.
Take a small ball sized part of the prepared mixture and prepare a round shaped muthiya. Likewise, prepare all muthiya.
Meanwhile, heat the oil for frying. When the oil is medium hot, place the prepared muthiya in the oil and fry them on a medium flame. Stir it continuously while frying.
Deep fry until it turns golden brown from all sides. Once done, take it out to a plate. Likewise, fry all muthiya and keep it aside. Crush the 1 to 2 muthiya to make its powder.
FOR PREPARING MUTHIYA MATAR NU SHAAK :
Heat oil in a pressure cooker. Add mustard seeds, sesame seeds, and tomato puree. Mix well.
Then add red chilli powder and turmeric powder. Mix well.
Saute it for 1 to 2 minutes on medium flame. Then add green peas and mix well.
Now add cumin seeds powder, coriander powder. salt, and coriander leaves. Mix well.
Now add crushed muthiya powder and 4 to 5 prepared muthiya. Mix well. Add a little water and jaggery powder. Mix well.
Then cover the cooker with its lid. Cook it on high flame till 3 whistles.
Once done, turn off the flame and let it cool down completely.
Then open it. Take it out on a serving bowl and garnish it with coriander leaves.
'Lunch Special Gujarati Thali' is ready to be served with raita.