PREP TIME
COOK TIME
TOTAL TIME
Makes about 10 medium sized thalipeeth
Ingredients:- 1 cup - Wheat flour (Skip if you want to make gluten free version)
- 1/4 cup - Ragi flour
- 1/4 cup - Bajra flour
- 1/2 cup - Besan flour
- 1 cup - Jowar flour
- 1/2 cup - Rice flour
- 1 tsp jeera
- 4-5 tsp sesame
- 8-10 chopped leaves kadipatta
- Chopped cilantro
- 2 Tbsp oil
- Additional oil to cook thalipeeth
- 6-8 garlic cloves
- 1 inch grated ginger
- 2 tsp Asafetida
- Salt to taste
- 1 tsp red chilli powder (or more if you like spicy)
- 1/2 tsp powdered jaggery
- 2 tsp dhaniya -jeera powder
- 1-2 Chopped green chillies
- 1 big Grated cucumber
- 1 small chopped onion
- Additional chopped onion to apply while making individual thalipeeth
- Water in a bowl while making thalipeeth
Preparation:
- In a large bowl, combine all the flours
- Add all the masalas and other ingredients from the list and mix well
- Make a dough, not too hard like chapati dough and not watery. Make it enough to be able to spread with fingers on a sheet of plastic
- Take a sheet of plastic paper and apply oil
- Take a small ball of dough and place on the sheet. Spread the dough to make as flat as possible. Make 2-4 small holes in thalipeeth with fingers. This will help cook it better and make it crispier (watch the video for better understanding of how to make it)
- You can add fine chopped onion and sesame seeds if you like it
- Heat a griddle and once hot apply oil
- Transfer the thalipeeth on the griddle, apply oil on the thalipeeth, cover it with a lid and cook it well on one side for 3 min or so
- Once cooked, flip around and cook for another 2-3 min
NOTE:
- Serve with butter or yogurt
- Cucumber can be replaced with red pumpkin, laud/dhoodi, ridge gourd/turai/dodka
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