Spinach Thalipeeth

  

Ingredients

1 cup Whole Wheat Flour

1/4 cup Rice flour

1/4 cup Gram flour / besan

1 cup Spinach Leaves  chopped

1 Onion, finely chopped

1 tsp Cumin seeds 

1 tsp Turmeric pdr

1 tsp Red Chili pdr OR green chili finely chopped

1 tsp Cumin powder 

Salt to taste

Oil to smear

 

Preparations

Add all the ingredients into a bowl and slowly star mixing by adding lukewarm water. Knead it to a wet dough but not sticky.

Cover with a damp cloth and rest for about 10 minutes.

Now to prepare the Thalipeeth, place a non stick tawa/skillet on the heat. Spread out a large piece of plastic, or parchment paper on your work surface.

Grease your palms with oil. Pinch a big ball of dough place it in the centre of the parchment or plastic. Then gently flatten it out to form a hand-patted disc.

Lift the paper, along with the roti on it and turning it over, place it on the skillet with the rotti down on the hot skillet.

Carefully supporting the rotti peel off the paper. Drizzle a little bit of oil along the edges of the roti and in the centre, into the hole made on the roti and allow it to sizzle and crisp up.

When it seems half cooked, flip the roti over with a spatula to cook the other side.

Cook well till you have brown patches on both sides. Then, take the thalipeeth off the skillet, add a dollop of butter or ghee, and serve immediately.

Serve the Spinach Thalipeeth Recipe along with Amla pachadi/ raita, garlic chutney/ pickle, curd for a healthy breakfast.

 

 

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