This rustic, spicy, herby thecha is a garlic & green chilly based condiment that hails from Maharashtra in western India.
It turns out that when butter is combined with Thecha, slathered on Ciabatta bread and toasted in the oven, it’s pretty amazing. Add in a little melted parmesan cheese on top and it’s more than amazing.
Thecha Butter Garlic BreadCourse: SidesCuisine: Italian, Indian
3 tbsp salted butter
1 tbsp Olive Oil
6 green serrano chilis
8 garlic cloves
1 Ciabatta or French loaf
1 bunch cilantro, tough stems removed, leaves and tender stems
1 tsp. cumin seeds
1-½ cup grated parmesan cheese
salt & pepper to taste
- Make Thecha
- In a shallow pan, over medium flame, heat 1 tsp oil. Add cumin seeds and stir-fry till they start to change color. Now add whole green chillies and stir-fry them till they blister. When the green chillies have blistered, add garlic cloves and stir-fry for a minute.
- Combine cilantro, blistered chilies, garlic and cumin seeds in a food processor, and process until smooth. Season with salt and pepper. Remove mixture into a bowl and combine with olive oil.
- Add the blended mixture to the softened butter.
- Make Thecha Garlic Bread
- Cut open the loaf of bread and spread both halves with the butter. Put the halves together and wrap in aluminum foil. Bake for in a 400ºF oven for 10 minutes.
- Remove the bread, separate the halves and load them up with Parmesan cheese. Return them to the oven and either crank up the heat to 500ºF or put them under the broiler.
- Cook until the cheese is melted, bubbly, and starting to get brown. Serve!