Friday, February 29, 2008

Batatyache Thalipeeth

It now reminds me of latkes/rosti/pancakes. But this is not a fusion food from my kitchen. It's just a basic one - just an easy and quick "upwas/fasting/farali" food from the Maharashtrian kitchens.

Batatyache Thalipeeth
Potato Pancakes
1 big baking potato, scrubbed, peeled, grated
1 green chili, minced
1 tsp ginger pulp
1 tsp cumin seeds
2 tbsp roasted, peeled, unsalted peanuts, crushed
salt to taste
1 tsp cilantro/coriander leaves, chopped (Optional)
oil or ghee for shallow frying

1. Mix all the ingredients except oil/ghee to make a firm dough. Make 4 balls
2. Heat a pan. Spread the dough on the pan with hand,
3. Add few drops of oil. Cover with a lid. Wait for 5 minutes.
4. Flip over. Add few more drops of oil.
5. Serve hot with roasted bell pepper chutney.

Note -
1. Many people, especially from Gujarat, always use "rock salt" or sindhav/saindhav to make any upwas or farali dishes.
2. I made these mini thalipeeths but you can also make bigger pancake sized thalipeeths too.
3. Instead of potato, a sweet potato can also be used.

This post is my contribution to Sia's "Ode to Potatoes".
This post is also my contribution to DK's "Potato Fe(a)st".


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