Thalipeeth

By Chef Jasmine Dsouza

From Namaste Breakfast

Prep: 15 minutes Cook: 30 minutes

Easy

Snack

British

Prep: 15 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: British

Key Ingredients:

A nutritious snack that the Maharashtrian swear by because it is just as tasty too

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Ingredients

Gram flour (besan) ½ cup
Rice flour ½ cup
Whole wheat flour ½ cup
Finger millet (ragi / nachni) flour ½ cup
Large onion, chopped 1
Fresh coriander leaves, chopped 2 tbsps
Green chillies, chopped 3 to 4
Cumin powder 1 tsp
Roasted cumin seeds 1 tsp
Coriander powder 1 tsp
Semolina (rawa/suji) 2 tbsps
Salt to taste
Oil 1 tbsp + to cook
Homemade butter as required
Yogurt to serve
Green chutney to serve

Methods

Take gram flour in a mixing bowl, add rice flour, whole wheat flour and finger millet flour and mix well.
Add onion, coriander leaves, green chillies, cumin powder, roasted cumin seeds, coriander powder, semolina and salt and mix well. Add sufficient water and knead into soft dough. Add oil and knead once again.
Heat 1 tsp oil in a non-stick pan. Spread a plastic sheet on the worktop and grease it with a little oil. Take a generous portion of the dough and spread it on the plastic sheet with your finger tips to a slightly thick roundel. Gently dislodge the disc from the plastic sheet and put it in the pan.
Make a few light slashes in the roundel with the tip of a knife and drizzle a little oil over the thalipeeth and cook on medium heat. Flip when the underside is lightly browned and cook the other side similarly. Make more thalipeeth with the remaining dough.
Transfer the thalipeeths on a serving platter, keep a blob of homemade butter over them and serve them hot with bowls of yogurt and green chutney.