Thalipeeth
Thalipeeth is a simple Maharashtrian roti made with bhajani or thalipeeth flour. Bhajani is nothing but a mixture of various flours and is sold with the same name in Indian stores.
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Ingredients
- 1 cup Atta Wholewheat flour /
- ½ cup Jowar flour
- ½ cup Rice flour
- ½ cup Besan Chickpea flour /
- ¾ cup Poha Thick (flattened rice flakes)
- 1 Ginger " piece, grated
- 2 Chilies Green , finely chopped (adjust as per taste)
- 1 tsp Garam Masala
- 1 tsp Coriander Ground
- 1 tsp Cumin seeds
- ½ tsp Ajwain seeds
- ½ tsp Turmeric
- ½ cup Cilantro , finely chopped
- 1 Onion Small , finely chopped
- to taste Salt
Instructions
- Soak poha in water for a few minutes. Drain and keep ready.
- Combine the flours in a mixing bowl along with the drained poha.
- Add ginger, green chilies, garam masala, ground coriander, cumin and ajwain seeds, turmeric, cilantro, onion and salt.
- Mix everything to combine.
- Add enough water and knead to a stiff dough. Cover and set aside for 15~20 minutes.
- Divide the dough into 12~15 balls. Roll each ball out into a 5~6" roti. Alternately, slightly dampen a small piece of foil and spread out the dough on the foil using your finger. Poke a small hole in the middle of the thalipeeth.
- Cook thalipeeth on a hot tawa/ pan until golden spots start to form on both sides. Brush with oil while cooking.
- Serve hot with green chutney, pickle or yogurt.
Notes
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