Thalipeeth
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- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup whole Wheat flour
- 1/2 cup Jawar Flour
- 1/2 cup Rice Flour
- 1/2 cup Besan / Gram Flour
- 3/4 cup Thick Poha
- 1" piece of Ginger
- 4 Green Chillies
- 2 tsp Coriander powder
- 1 tsp Garam Masala
- 1 tsp Cumin seeds
- 1/2 tsp Ajwayan / Carom seeds
- 2 tsp Red Chilli powder
- 1/2 tsp Turmeric powder
- 1 cup finely chopped Coriander leaves
- 2 tbsp Sesame seeds
- 1/4 cup finely chopped Onion
Instructions
- 1
Take whole wheat flour, jawar flour, besan, rice flour, soaked poha in a mixing bowl.
- 2
Add Coriander powder, garam masala, red chilli powder, turmeric powder, cumin seeds, ajwain, ginger, and green chilli paste, salt to taste, onion, Finley chopped coriander leaves.
- 3
Mix everything together very well.
- 4
Start to add water and knead it into a stiff dough.
- 5
Keep it to rest for 15 minutes.
- 6
Take a rolling board, over that place aluminum foil, sprinkle a handful of water over the foil.
- 7
Take a small ball from thalipeeth dough and start to flatten it to make flat bread.
- 8
Poke a whole at the center of thalipeeth, sprinkle sesame seeds.
- 9
Add 1/2 tsp oil over a hot skillet.
- 10
Place thalipeeth, gently place the edges and separate foil from thalipeeth.
- 11
Cover and cook until gets good golden spots.
- 12
Flip and let it cook for the other 3 to 4 minutes.
- 13
Serve hot with pickle, raita, or plain yogurt!