Hey guys! The recipe I am posting today is a heavy and healthy breakfast recipe. You can make this for tiffin also if you want to give something healthy to the kids. Making these thalipeeths are little tricky but once you get used to it, you will love experimenting. So lets get cooking… (You can use vegetables of choice and flours of choice).
Boiled corn kernels (semi crushed) – 1/2 cup
Grated carrot – 1/2 cup
Grated cabbage – 1/2 cup
Onion (finely chopped) – 1 medium
Coriander leaves (finely chopped) – 1/4 cup
Green chilies – 2-3 pieces (finely chopped)
Ginger & Garlic paste – 1 tbsp
Cumin seeds – 1 tbsp
Potato (grated) – 1 medium
Wheat flour – 1/2 cup
Makai/Maize flour – 1/2 cup
Rice Flour – 1/2 cup
Rava/Semolina – 2 tbsp
Jowar Flour – 1/4 cup
Haldi/Turmeric powder – 1/2 tsp
Kashmiri red chilly powder – 1 tsp
Garam masala powder – 1 tsp
Cumin-Coriander powder – 1 tsp
Dahi/Curd – 1/4 cup
Water – 2-3 tbsp
Salt as per taste
Oil for greasing
1. In a bowl take all the vegetables. To this add all the masalas, salt, rava and flours. Now add the curd and mix it all together making a dough. initially the dough will feel semi hard. Do not add any water at this stage. Cover and keep the dough aside for 10 minutes.
2. After 10 minutes add 2-3 tbsp water to the dough and knead it again. the dough should be soft. Now make equal roundels out of the dough.
3. Now grease your hands with oil. Usually the thalipeeth is flattened using the hands itself or place the ball in between a plastic sheet and roll it out (do not make it too thin nor too fat keep it medium thickness). I make it using the plastic sheet method using a roller. If your using the hands apply some flour on a steel plate and flatten it slowly by applying flour on top also.
4) Once the thalipeeth is ready cook it on both sides by applying oil on a non stick tawa till golden brown on both sides like a paratha.
5) Serve hot.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.
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