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00:00-Introduction
01:37-Ingredients
03:09-Making thecha
04:57-Pounding the ingredients
05:51-Making stuffing
06:18-Assembling thecha pav
07:46-Roasting thecha pav
09:33-Serving

Today’s recipe is quick and zanzanit thecha pav. This is a Marathi twist to your masala pav. This is a popular Marathi street food. Spicy and zanzanit thecha is spread over soft buttered ladi pav. It looks tempting and tastes just awesome. After Gauri-Ganapati festival, if you are bored of having all sweets then this is a must try recipe for you. It doesn’t take much time. Besides, this recipe doesn’t need lot many ingredients. You can make it from very few ingredients those are readily available in your pantry. Addition of cheese takes this thecha [av to next level.

Ingredients:
• 100 gm light Green chilies
• 1/4 cup Peanuts
• 10~12 Garlic cloves
• Coriander leaves
• Salt to taste
• 1 tsp Cumin seeds
• 1 medium size boiled, peeled and grated Potato
• Finely chopped Capsicum
• Cheese
• Butter
• Ladi pav
• 1/2 tsp Oil

Method:
• Heat up oil in a pan and add peanuts.
• Fry peanuts really good and take them out into a dish.
• In the same oil add green chilies and fry well until color is changed a little.
• You can use half light green and half dark green chilies if you want.
• When chilies are almost fried, add garlic and fry it well together for about 3-4 minutes.
• When green chilies and garlic are fried well, move them along the edge of the pan and add cumin
seeds.
• Fry the cumin seeds well until nice aroma is released and mix everything well together.
• Turn off the gas and let the mixture cool down.
• Transfer all the ingredients into mortar and pestle and add salt.
• Pound it together into coarse paste.
• When it is done half way, add coriander leaves and pound it well together into fine paste.
• You can fry coriander leaves in oil if you want.
• Take the mixture out into a bowl and thecha is ready.
• For making stuffing mix potato, capsicum, salt and thecha well together in a bowl. Stuffing for
thecha pav is ready.
• Cut the ladi horizontally like we cut for vada pav.
• Spread thecha inside the pav on both sides and fill in stuffing and cheese over it.
• Heat up a pan on medium heat and spread butter on it.
• Place the stuffed pav on it and roast well from lower side.
• When lower side is roasted well, spread butter on upper side and flip the pav over.
• Add some butter in the pan and butter over it. Fry it well together.
• When other side of the pav is roasted well, flip the pav over and spread the buttered thecha on it.
• Flip the pav over and spread buttered thecha on other side too.
• Turn off the gas and take the thecha pav off the pan on a wire rack. Thecha pav is ready.

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