Thalipeeth

This is my all time favourite
You can have it hot directly from the tawa with looni (white butter)/ghee/dahi. It taste’s good even when its cold.

Samagri
• Jowari Atta – 1 Cup
• Chawal Atta – 2-3 tsps
• Pyaaz – 1 medium chopped up to small pieces
• Jeera – 1 Tbsp
• Lal mirchi Powder – 2 tbsp (I like it spicy, pls add as per your taste)
• Haldi Powder – ¼ tsp
• Namak – as per taste

Tarika
• To the chopped pyaaz add namak, mirchi, jeera and haldi & leave it for 4-5 mins
• Then add chawal atta & jowar atta
• Knead a soft dough by adding water
• Take the tawa which you don’t like much or is very old
• Add good 3-4 tsp of oil to it
• Oil your palms as well
• Take a small ball of the dough & press it a little between your plams
• Then place in on the oil pool on the tawa
• With the help of your fingers & palm make a roti (try making as round as possible).
• Make a little hole in the centre and pour a little oil in it
• Put the tawa on the gas and roast the thalipeeth.
• I like it crisp so I make it really flat & burn it a little as well to get a crunch
• Flip & roast the other side as well.
• Remove from the tawa & have it hot

You can add kakdi, patta gobi to this as well.

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