Healthy Thali Pith of Maharashtra | Thalipith Recipe
Recipe |
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Ingredients:
GREEN CHILLII
GINGER
GARC|
CUMIN SEEDS |
JOWAR FLOUR | -1 Cup
WHEAT FLOUR | 1/4 CUP
RICE FLOUR- 2tsp
GRAM FLOUR- 2 tsp
SALT | TO TASTE CORIANDER POWDER 1TURMERIC POWDER |
TSP
RED CHILI POWDER
ONION 1 LARGE (CHOPPED)
FRESH CORIANDER |LARGE HANDFUL WHITE SESAME SEEDS
WATER as required
Oil as required
Method:
Add the green chillies, garlic, ginger cumin seeds & grind it into a coarse paste.
In a large bowl add all the flours along with salt, coriander powder, turmeric powder, kashmiri red chilli powder, chilli & garlic paste, onion, fresh coriander, white sesame seeds & mix well to combine all the dry ingredients.
Further add water gradually & bring all the dry flour together to form a semi-soft dough then continue to knead the dough for 3-4 minutes.
To cook the thalipeeth, set a tawa over high flame & let it get hot until you shape the thalipeeth.
You will require a flat platform & a muslin cloth to shape the thalipeeth.
Dip the cloth into water & squeeze out all the extra water, then plate the cloth on the platform.
Take a medium sized portion from the dough, form it into a roundel & then slightly press it to get an evenly sized thick disc.
Place the portioned dough onto the cloth, wet your hand & carefully press the dough & flatten it out into a semi thin chapati over the muslin cloth, if your hand starts to stick then dip it in water again & continue to shape the thalipeeth.
Then make 3-4 whole in the thalipeeth using your finger.
Once the tawa gets hot & you have shaped the thalipeeth, Apply oil and Sesame seeds on Thalipeeth .
Lift the muslin cloth from one side & place it upside down on the tawa so that the thalipeeth sticks, then carefully peel off the muslin cloth from the top.
Add ghee or oil in the holes & on the sides, then separate the thalipeeth from the tawa using a flat spatula,
Further take the lid off, slip the thalipeeth & pour ghee in the holes & on the sides & cook for 2-3 minutes.
Your delicious & healthy thalipeeth is ready, serve hot along with some curd, pickle & white butter.
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