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Indian Thalipeeth Recipe Video
|Whole wheat flour||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Rice flour||1⁄2 Cup (8 tbs)|
|Gram flour||1⁄2 Cup (8 tbs)|
|Poha||3⁄4 Cup (12 tbs)|
|Ginger piece||1 Inch|
|Coriander powder||2 Teaspoon|
|Garam masala||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Carom seeds||1⁄2 Teaspoon|
|Red chilli powder||2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Chopped coriander||1 Cup (16 tbs)|
|Sesame seeds||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
Calories 378 Calories from Fat 61
% Daily Value*
Total Fat 7 g11.2%
Saturated Fat 0.96 g4.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 78.7 mg3.3%
Total Carbohydrates 69 g23%
Dietary Fiber 9.7 g39%
Sugars 2.8 g
Protein 13 g26.6%
Vitamin A 28.3% Vitamin C 54.1%
Calcium 15.8% Iron 34.3%
*Based on a 2000 Calorie diet
Add Coriander powder, garam masala, red chilli powder, turmeric powder, cumin seeds, ajwayan, ginger and green chilli paste, salt to taste, onion, Finley chopped coriander leaves.
Mix everything together very well.
Start to add water and knead it in to stiff dough.
Keep it to rest for 15 mts.
Take rolling board, over that place aluminum foil, sprinkle handful of water over foil.
Take small ball from thalipeeth dough and start to flatten it to make flat bread.
Poke a whole at the center of thalipeeth, sprinkle sesame seeds.
Add 1/2 tsp oil over hot skillet.
Place thalipeeth, gently place the edges and separate foil from thalipeeth.
Cover and cook until gets good golden spots.
Flip and let it cook for other 3 to 4 mts.
Serve hot with pickle, raita or plane yogurt!