Thalipeeth

 

Ingredients:

• 1½ cups Jowar Flour
• ½ cup Wheat Flour
• 2 tbsp Rice Flour
• 2 tbsp Gram Flour
• 1 tbsp Semolina
• 1 medium Onion, chopped very finely
• 1-2 Green Chillies, chopped finely
• 3-4 tbsp Coriander Leaves, finely chopped
• ½ tsp Jeera/Cumin Powder
• ½ tsp Coriander Powder
• ½ tsp Red Chilli Powder
• ¼ tsp Turmeric Powder
• Salt to taste
• Oil/Ghee for frying

Method of preparation:

Mix all the ingredients except oil/ghee and knead it into stiff dough using water. The dough should be of chapatti consistency. While kneading the dough, rub some oil or ghee to your palms to keep from sticking.
Keep this dough aside for 10-15 minutes covered with wet kitchen towel.
Again knead the dough and make golf ball sized balls.
Take a clean plastic sheet or banana leaf and grease its one side with some oil or ghee.
Flatten one ball in the palm of your hand and place it in the center of the sheet. Pat the ball with palm and the fingers. If the dough is too sticky, dip fingers in water to make the patting easier. Keep flattening in circular motion to make a round flat disc but make it sure that the thalipeeth has even thickness.
make one small hole in the center with finger which will help to cook the thalipeeth evenly.
Heat the griddle or non-stick tava and gently remove thalipeeth from plastic sheet and place it on tava.
Apply little oil or ghee at the edges, in the center hole and on top of the thalipeeth and cook on both the sides until it turns crisp and light brown in colour.
Serve hot thalipeeth with yogurt or raita with pickle and sweet Aamras.

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