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Duration: 30 mins
Ingredients for Thalipeeth
|Wheat flour+Rice flour+Jowar flour+Bajri flour+ Besan / Gram dal flour + Urad dal flour||200 gms|
|Grated bottle gourd / Lauki||1 cup|
|Coriander leaves (chopped)||2-3 Tbsps|
|Onion (chopped)||1 (medium)|
|Green chillies||2-3 (large) or as per taste|
|Red chilli powder||1 tsp or as per taste|
|Salt||as per taste|
|Coriander powder||1 tsp|
|Turmeric powder||1/2 tsp|
|Sesame seeds (Til)||1 tsp|
|Cumin seeds (Jeera)||1 tsp|
|Carom seeds (Ajwain)||1 tsp|
|Water||for smooth soft dough|
Method for Thalipeeth
- In a deep vessel, take flour mix, red chilli powder, turmeric powder, salt, coriander powder, cumin seeds, sesame seeds and carom seeds. Mix well.
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- Next, add grated bottle gourd, chopped coriander leaves, green chillies and chopped onion.
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- In the flour mix, add oil, mix well.
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- Prepare a pliable soft dough with the help of water. Add water in small batches.
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- Wet a cloth to flatten dough easily. Squeeze and remove excess water from the cloth.
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- On the wet cloth take a small dough ball.
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- Flatten the dough in chapati shape with fingers. Use water to spread dough easily.
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- Make three-four holes on the dough.
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- Heat tawa and spread little oil on it.
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- Next, lift the wet muslin cloth and carefully place it on the tawa with the thalipeeth side touching the tawa. Now, gently pull the muslin cloth, without breaking the dough.
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- Pour oil into the holes. This helps in the perfect cooking of thalipeeth.
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- Cover the thalipeeth and cook on medium flame.
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- When the bottom side is golden brown and perfectly cooked, flip thalipeeth to the other side.
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- Cook thalipeeth from both side nicely.
- Repeat this method for remaining dough also.
- Serve hot thalipeeth hot with any chutney of your choice.