Dill leaves are those elusive little greens found in the market that tends to lose itself in the company of paalak, methi and chawli. I still remember visiting small sabjiwalas around my house with my mother and pestering her with questions
Maa what are these the leaves are so funny almost fern like is this aniseed leaves? (I don’t know why everytime I saw dill I assumed saunf seeds would be found hiding inside although I had enjoyed fresh saunf right off its flower) And she would correct without even a glance my way looking for firm tomatoes or a fresh judi of chawli beans they are suva or people around here call it shepu chi bhaji
Ohh ok! But I have never eaten it, how does it taste like? Have you ever made it at home ?
“unn huh” comes the reply we don’t make it and the conversation ends
And similarly like many other vegetables my time spent with dill was restricted just to view in markets.
My real taste of it came really late in my life when I joined my college diploma programme and had a taste of it, where I realised why people are no big fans owing to its grassy yet strong anise like flavor with hints of bitterness but people who love dill appreciate the complexity of flavors within this humble ingredient and know that it goes well with certain foods and the right dose can lift the entire preparation.
Dill leaves provide us with a great source of calcium and are also rich in vitamin A. The suva seeds have good digestive properties and are usually consumed as after meals in my house. Today I am attempting to make theplas just switching methi leaves with dill hoping to incorporate them in my food and diet since I have come to better know them and we know a good gujrati always keeps thepla as her ready palette for experimentation.
Suva thepla (Dill leaves flatbread)
Ingredients
- 4 cups Wheat flour
- 1/2 tsp Carom seeds
- 1/2 tsp Turmeric powder
- 1 tbsp Cumin coriander powder
- 1/2 tbsp Red chili powder
- 2 tbsp Oil more for sauteing
- to taste Salt
- 1/2 cup Curd
- 1 cup Dill leaves finely chopped
- as required Water
Instructions
- Take wheat flour.carom seeds,all the masalas and oil in a bowl.
- Rub the oil in the wheat flour till you get bits of flakes in between.
- Add in the curd, the washed and chopped dill leaves and mix well till you see the flour has been incorporated well with all other ingredients.
- Slowly add water and knead the dough till you get a smooth soft pliable dough.
- Apply oil and let it rest for 15-20 minutes.
- Divide the dough into small equal roundels and roll them with the help of some dry flour and a rolling pin.
- Meanwhile heat up a tawa on low flame and place the rolled flatbread. Cook the first side on medium heat ,as soon as you see slight bubbles appear flip it.
- Allow the other side to cook fully on high flame and spread some oil on top. Flip and apply some oil here as well and press the flatbread while doing so and properly cook around the edges.
- Remove when its fully done from both sides. Repeat the process for the remaining flatbreads ensure that you keep an eye and adjust your flame accordingly.