The original Thalipeeth is deep fried. But I find that too oily and decided to make it using an iron skillet.
I have tried buying the special mixed flour for this one but one small packet costs about Rs. 25 and it will be enough to make just 3-4 pieces. Not the most practical, I thought.
Yesterday, I decided to make my own when I came upon a shop in Matunga that sold different types of atta. I got five types of atta, added wheat flour to them and made some delicious Thalipeeth at home last night for dinner. My children just loved it while Venkat was not too enamoured.
1. Bajri Flour – 3 tbsp
2. Nachini Flour – 3 tbsp
3. Makkai Flour – 3 tbsp
4. Soya Bean Flour – 3 tbsp
5. Jowari Flour – 3 tbsp
6. Wheat Flour – 3 tbsp
7. Grated Carrot – 1 cup
8. Grated Cabbage – 1 cup
9. Chopped Onion – 1 cup
10. Chopped Coriander Leaves – 2 tbsp
11. Dhania Powder – ½ tsp
12. Jeera Powder – ½ tsp
13. Mirchi Powder – ¼ tsp
14. Turmeric Powder – ¼ tsp
15. Amchur Powder – ½ tsp
16. Garam Masala Powder – ¼ tsp
18. Oil – 1 small cup
19. Garlic – 3 cloves
20. Curry Leaves – 8-10
21. Green Chillies – 2
1. Coarse grind garlic, curry leaves and green chillies in a mixer.
2. Add all ingredients from 1 to 17 in a mixing bowl. Add the coarse ground lasoon paste to it.
3. Add 2 tsp oil to it.
4. Mix well to the consistency of roti dough.
5. You will most probably not require to add water. If you find the dough too stiff, sprinkle some water and mix. Avoid otherwise.
6. Make the dough into balls the size of an orange.
7. Take a thick sheet of plastic and spread it on the kitchen platform. Applying some oil to the plastic, gently flatten a ball of dough to a round shape with your hand. Make it as thin as possible.
8. Heat an iron skillet on the gas, keep the flame to medium. Smear the tawa with oil before placing the Thalipeeth to cook on it. Add a few drops of oil.
9. Cook for a couple of minutes before turning to the other side. Add a few more drops of oil and cook till the Thalipeeth turns a golden brown.
10. Serve hot with Green Chutney, Sweetened Dahi or Srikhand.
It tastes absolutely yummy. Getting so many ingredients together is the difficult part. Once you have them at hand, making Thalipeeth is child’s play.