Savor a nutritious and tasty Maharashtrian Thalipeeth, ideal for a hearty snack or meal, aligned with Metabolic Balance.
Ingredients
1 1/2 cup
Rye
1/2 cup
Chickpea flour
3 small shallot(s)
Shallots
(chopped fine)
1 tbsp
Cilantro (coriander)
(or more to taste)
2 tsp
Green chili peppers, canned
(more or less as per the taste)
0 tsp
Sea Salt
(to taste)
0 tsp
Red chili pepper (also chile or chilli)
(a pinch or none as per your taste)
1 tsp
Garam masala
1 tsp
Coriander, ground
2 tbsp
Ghee
(or as needed)
1/2 cup
Water
(use as needed)
Instructions
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the rye flour and chickpea flour. For a gluten-free option, replace rye flour with amaranth or millet flour.
Add the chopped onion or scallions, green chilies, coriander leaves, salt, red chili powder (if using), garam masala, coriander powder, and 1 tsp oil. Mix well.
Gradually add warm water to the mixture, kneading until a stiff yet pliable dough forms. The dough should be firm but manageable.
Shape the Thalipit:
Divide the dough into small portions and roll each portion into a ball. Set aside.
Cut wax paper into large squares and place one on the kitchen counter or a chopping board. Apply a little oil on top.
Place a dough ball on the oiled wax paper. Using your palm, flatten the dough into a small round circle. You may also apply some oil on your palm to prevent the dough from sticking.
Once flattened, make a small hole in the center using your index finger.
Cook the Thalipit:
Heat a non-stick skillet or griddle over medium heat.
Add about ½ tsp oil on the skillet.
With the help of the wax paper, place the flattened thalipit onto the skillet.
Drizzle a little oil in the center hole and a little on both sides while cooking.
Cook for approximately 2 minutes on each side or until golden brown and crispy.
Serve:
Serve the Thalipit hot with homemade butter, yogurt, ghee, or pickle.
