Monday, May 4, 2009
Thalipeeth - name, aroma & taste - transports me to my aaji's kitchen. A simple snack made quickly and served with homemade white butter/loNi - well, I prefer mine with ketchup - is a traditional Maharashtrian delicacy. I love the innovative way of making holes in the middle so just a few drops of oil are used to roast it.
Thalipeeth - Makes 4 countPat a pancake
1/2 cup Thalipeeth BhajNi
2 tbsp ground flax seeds (optional)
1/4 cup finely chopped onion
1 tbsp chopped cilantro/coriander leaves
1 - 2 green chilies, chopped
salt to taste
2 tbsp purple cabbage, chopped (optional)
1 tbsp carrots, shredded (optional)
1 tbsp spinach, shredded (optional)
1. Swirl salt in the dry bhajNi. Add all the vegetables. Add water gingerly to make dough.
2. Meanwhile, heat a frying pan or tawa.
3. Make 4 balls of the dough. Take a ball. Wet your palm. Place the ball right on the pan and start spreading by patting with the wet palm. Make sure it is thinly spreaded.
4. Using the back of a spoon, prick 3-4 holes around the circumference of the pancake.
5. Drizzle some oil in the holes. & cover with a lid. Let it cook.
6. Open the lid. Flip on the other side. Let it cook without any lid now.
7. When it is cooked from both sides, take it out and serve hot with a dollop of white homemade butter/loNi.
1. Traditionally, cabbage, spinach or carrots are not added. My mom adds it to boost the nutritional value. Add any or all veggies based on your preference.
2. If you want it spicier, add some chili powder as well.
3. Patting thalipeeth directly on tawa needs a little practice. You can pat it by keeping the ball between plastic or saran wrap. And then place it on the tawa.
4. Make sure that the ball of the dough is a perfect round to get a perfect circle of thalipeeth.