थालीपीठ
Thalipeeth
Crisp at the edges and a little smoky. Thalipeeth with white butter and a few cloves of our garlic achaar is a whole breakfast.
25 min · Makes 4
Eat it with
You need
- 2 cups thalipeeth bhajani (or jowar flour with a little besan and rice flour)
- 1 onion, finely chopped
- 2 tbsp chopped coriander
- 1 tsp red chilli powder
- ¼ tsp turmeric
- 1 tsp sesame seeds
- Salt
- Water
- Oil
How we make it
- Mix the flour with the onion, coriander, spices, sesame and salt. Add water a little at a time and knead a soft dough.
- Grease a cold tava, or a wet cloth. Put a ball of dough on it and pat it flat with wet fingers to about 6 inches. Poke 4 or 5 holes in it.
- Put the tava on medium heat. A few drops of oil in each hole and around the edge, cover, and cook 3 minutes.
- Flip and cook 2 minutes more, until both sides are crisp.
- Serve hot with white butter or ghee, garlic achaar and a bowl of curd.
Watch it made
Every cook does this a little differently. This video is Vanita's Corner's way, and worth a watch.
Video by Vanita's Corner on YouTube · open on YouTube