Thalipeeth By Poonam Bachhav
Ingredients: 1 cup = 200 ml
- 1 and 1/2 cup Thalipeeth Bhajani (multi grain flour)
- 1 large onion, finely chopped
- 1 small bunch of fresh Coriander
- Butter milk or warm water as per need to make the batter
- 2 green chilies
- 4-5 garlic cloves
- 1/2 inch ginger piece
- 3-4 tablespoon oil
- 1 teaspoon red chilly powder
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon carom seeds
- A pinch of hing
- Salt to taste
- Grind garlic, ginger and green chilies together either in a mortar and pestle or in a grinder. Keep aside.
- In a mixing bowl take the multi grain flour.
- Add the ginger garlic and chilly paste, chopped onions, finely chopped fresh coriander leaves.
- To it add the spice powders (turmeric powder, asafoetida, Carom seeds , red chilly powder and garam masala) , salt and 1 tablespoon oil.
- Mix everything well .
- Now make a thick batter of this mixture using warm water or butter milk. If making by traditional method by directly patting the batter on the skillet, the batter can be little thin.
- The other easy option is to first pat the dough using our palms on to a greased zip lock bag or butter paper and then transfer it to the skillet.
- In this case the dough should be firm, so adjust the amount of water or buttermilk accordingly.
- Divide the dough roughly into 4 parts. First we will see the traditional method.
- Heat a non stick skillet and grease it with oil. Take one portion of the dough and place on the center of the skillet.
- Wet your palms and pat the dough with fingers to spread it in a small round flat bread.
- Make 4-5 holes in the thalipeeth .
- Add 1 teaspoon of oil to the edges and let it cook on medium heat for 1 minute or until the side becomes crispy.
- To make the thalipeeth in an easy way, take a greased butter paper or zip lock bag and keep on the working counter.
- Place the firm dough at the center. Grease the palm and fingers with oil.
- Pat the dough to spread it evenly.
- Do not pat the dough very thin on the plastic sheet as it will not come out easily.
- Now either transfer it carefully on the palm and then place it over a skillet. Or directly transfer the thalipeeth on the heated skillet and then slowly pull the butter paper out
- Make 3-4 holes on the thalipeeth using your index finger or back of a spoon .
- Add little oil through the edges and in between the holes .
- Cook the thalipeeth from both the sides until it turns golden brown and crisp.
- Remove the thalipeeth on to a plate.
Top it with a dollop of home made butter and serve it with a spicy raw Mango Pickle or spiced buttermilk (Mattha) and enjoy with your loved ones