थालीपीठ | Thalipeeth

Prep time
20 min
Cooking time
20 min
Cousine / Course
Indian-Breakfast
Servings
7

Ingredients dough

  • लसुन / लेहसुन / Garlic – 5-6 cloves
  • कोथंबीर / धिनया/ Coriander – copped
  • जीर / जीरा / Cumin seeds – 1 tsp
  • बाजरी पीठ / बाजरी आटा / Bajari Flour – 1 cup
  • किणक / आटा / Chapati flour – 1 cups
  • पोहे / पोहा / Flatten rice soaked – 1/2 cup
  • तांदूळ पीठ / चावल आटा / Rice flour – 1/4 cup
  • बेसन / Gram flour – 1/4 cup
  • तीळ / तील / Sesame seeds – 1 tbsp
  • गाजर / Carrot grated – 1/4 cup
  • मिर्ची / मिर्च / Green Chili – 2 finely chopped 
  • कोथंबीर /धिनया / Coriander
  • मीठ / नमक / Salt – as per taste
  • तिखट / लाल मिर्च / Chilli powder – 1tsp
  • हळद  / हल्दी / Turmeric – 1/2 tsp 
  • ओवा / अजवायन / Carrom seeds – 1/2 tsp
  • बटाटा / आलू / Potato – 1 boiled and mashed
  • कांदा / प्याज / Onion – 1 chopped
  • तेल / Oil – needed during making Thalipeeth
  • Water

Making dough

  1. Grind Garlic, Coriander leaves and Cumin seeds to coarse paste and keep aside
  2. In mixing bowl add all remaining ingredients, also add above paste and mix it well
  3. Add water to this mixture to make very soft dough

Making Thalipeeth

  • Heat Tava on medium heat, add few drops of oil and spread all over, this helps avoid sticking
  • Take small portion, and spread evenly on Tava, use little water to avoid dough sticking to hands
  • Drop few drops of oil on the sides
  • Cook for 1 min, turn Thalipeeth and cook other side
  • Repeat the steps to get desired crispness for Thalipeeth
  • Repeat for remaining Thalipeeths

Tips

  1. Potatos are optional
  2. Other vegetables options are spinach, methi, cucumber, dudhi, etc can also be added to mixture
  3. Use wet hands while handling dough, this helps avoid dough sticking to hands

How to serve

  1. Serve hot
  2. Serve with Pickle, Curd, Raita, Chutney

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