Thalipeeth
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Thalipeeth

1. Sorghum flour (jowar) - ½ cup
2. Pearl millet flour (bajra) - ½ cup
3. Rice flour - ½ cup
4. Amaranth flour (rajgira) - ½ cup
5. Red millet flour (ragi) - ½ cup
6. Whole wheat flour - ¼ cup
7. Green chilies, finely chopped - 2
8. Onion, finely chopped - ½
9. Ginger, finely chopped - 1 (1/2 inch) piece
10. Ghee - 1 tablespoon
11. Carom (ajwain) seeds - 1 teaspoon
12. Salt to taste - 1 teaspoon
13. Warm water, or as needed - 2 tablespoons
14. Melted ghee, or as needed - 1 tablespoon

How to cook deliciously - Thalipeeth

1. Stage

Sift sorghum flour, pearl millet flour, rice flour, amaranth flour, red millet flour, and whole wheat flour together in a bowl. Add chiles, onion, ginger, ghee, carom, and salt. Mix well and add enough warm water to make a thick dough. Let dough rest to loosen up, about 5 minutes.

2. Stage

Form 4 or 5 balls from the dough, depending on the size thalipeeth desired. Dust a work surface with flour and flatten dough balls using your hand to make a thick flatbread.

3. Stage

Heat a griddle over medium heat. Place thalipeeth in the pan and use wet hands to lightly pat them down. Use the back of a spoon to make a hole in the middle of each thalipeeth to help them cook evenly. Cook until golden on the bottom, 2 to 3 minutes. Turn thalipeeth over and drizzle melted ghee on top. Cook the second side until browned, 2 to 3 minutes more.