Wednesday, May 22, 2013

Thalipeeth Bhajani

Thalipeeth is spicy roti served with pickle or green chutney. It is very famous tea time snack in rainy season in Konkan region 
1/2 cup besan (chickpea flour)
1 cup rice flour
1/2 cup atta (whole-wheat flour)
2 tbsp rava (cream of wheat)
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1 small onion chopped
2 tbsp grated coconut (optional)
1 tomato chopped
4-5 green chilies, minced
2 tbsp cilantro, minced
salt to taste
vegetable oil for cooking

  • Dry roast all the flours separately on low flame for about 10 minutes or until you get aroma. 
  • You can also make thalipeeth without roasting flour.
  • Mix all the ingredients (except oil) together to make a soft pliable dough.
  • Take a thick plastic bag rubbed with some oil on a rolling board.
  • Oil the bag, then oil your hands lightly and place a golf-ball sized ball of dough on the plastic.
  • Use the tips of your hands very lightly to pat the dough into a flat shape.
  • Experienced people pat the dough on tava/griddle directly.
  • Make a few small holes in the thalipeeth and slip few drops of oil into these holes to cook the thalipeeth more evenly.
  • Heat 1 tsp oil in a non-stick pan.
  • Gently turn the plastic sheet upside down and ease off the thalipeeth onto the pan.
  • Cook till brown and crispy on both sides. 
  • Serve with green chutney, pickle or tomato sauce or butter or yogurt

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