Thalipeeth

  

 Ingredients

½ cup jowar (sorghum flour)

 

¼ cup atta (whole wheat flour)

 

½ cup bajra (pearl millet flour)

 

¼ cup besan (gram flour)

 

¼ cup rice flour

 

¼ tsp ajwain (carom seeds)

 

¼ tsp turmeric pdr

 

¼ tsp red chilli powder

 

½ tsp cumin powder

 

1 tsp coriander powder

 

1 tbsp sesame seeds

 

1 medium onion or ½ cup finely chopped onions

 

1 tsp finely chopped ginger

 

¼ cup chopped coriander leaves

 

1 green chilli– finely chopped

 

1 tsp oil

 

salt as required

 

¾ cup + 2 to 3 tablespoons water or add as required

oil as required for cooking

Instructions for making thalipeeth dough

take all the flours, spice powders, carom seeds, sesame seeds, onions, ginger, green chili, coriander leaves and salt in a mixing bowl or pan.  Add 1 teaspoon oil.  Mix everything very well. Then add water in parts and as required. Begin to mix the dough. Continue to add water in parts and mix everything to a soft and smooth dough. Dough has to manageable, moist and very smooth. Depending on the quality and texture of the flour, you can add less or more water.

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making thalipeeth

Then wet a muslin cloth or a cotton kitchen napkin with water. Wrung the extra water and spread the muslin on the rolling board. The muslin should be moist. Also heat the tawa. Now take a portion of the dough. Roll in your palms and flatten it on the muslin. With your fingers gently press and flatten the dough to get a flatbread with ¼ inch thickness. While flattening you can sprinkle a few drops of water also on the dough. Make hole in the center or make 3 to 4 holes at the sides. This helps in frying the thalipeeth well. Spread a bit of oil on the tawa. The tawa has to hot. So you can keep it on medium to high flame. Regulate the flame as required. Lift the muslin cloth and gently place it with the thalipeeth side touching the tawa. Now carefully peel the muslin from the rolled thalipeeth dough. Sprinkle some oil in the holes as well as the edges. Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till you the base is golden and crisp. You can brown the base more if you want. Turn over and continue to cook the second side also till you see some brown or charred spots on them. Remove and serve thalipeeth hot. If not serving hot, then you can stack the thalipeeth in a roti basket or casserole, so that they stay warm. Prepare all the thalipeeths this way. Serve thalipeeth with white butter or fresh curd and pickle   

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