. . . and you don’t even have to fly 15 hours to get it!
With my visitors here we’re sampling a lot of new eating holes around the city and so far everything’s been up to par, or in this case, beyond expectations. Indian street food has a particularly high potential for greasiness, but our sampling at Thewala proved to be fresh, flavorful and ever-so-affordable.
Thewala offers a limited menu, perfect for the undecisive of the bunch (or the bleary-eyed and homeward-bound, having just emerged from one of the many clubs or bars nearby). Using only olive oil in their preparations and antibiotic and hormone-free meat, this funky ‘lil hole in the wall delivers maximum flavor and minimum guilt. Each of the wraps (choose from paneer, lamb, okra, egg, chicken…) are served in a parotha that has all the butteriness of the classic bread, without the half-inch girth. Just that delicate soft flakiness, a perfect compliment to the spiced up taste sensation inside. We also tried the bhel puri, a street food (I tried for the first time in Nepal and completely fell in love with!) that might sound easy to recreate, but getting the proportions just right is something I’m still working on myself!
Check it out:
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice
- Mix the puffed rice, tomatoes, onions.
- Drain the water from the grated potatoes and mix that as well.
- Mix all the ingredients under seasoning and add to this.
- Lightly crush and add the nimkis and golgappas.
- Add the sev and kaara pusa directly and mix well.
- Finally garnish with coriander leaves and lemon juice.
- Serve immediately..