Sunday, January 24, 2010

Hummus Thalipeeth

1/2 cup leftover hummus - had to be used up before the big trip. What better way than sneaking it in the good, old thalipeeth?

Hummus Thalipeeth
Hummus Flat bread
1/2 cup garlic hummus (ready made)
1/2 cup buckwheat flour
2 tbsp besan/chickpea flour

2 tbsp flax powder

2 tbsp blue corn flour

2 tbsp rice flour

salt to taste

1 tbsp cilantro/coriander leaves, minced

2 tbsp spring onions, minced

1/2 tsp turmeric powder

1 or 2 green chilies, minced or 1/2 tsp chili powder

1 tsp goda masala

Oil for frying

Water only if needed


1. Mix garlic hummus, herbs, salt, spices.

2. Add all the flours. Knead to make a dough. You may need to add more or less flours so the dough is formed easily. You may or may not need water as hummus has enough moisture to bind the dough. If you do need water, add just few drops at a time.

3. Heat a pan. Make 5 balls of the dough. Using wet hands, spread the dough ball directly on the pan. Keep patting to make the flatbread. Alternatively, you can place the dough ball in between saran wrap. Pat it to make a flatbread. Take off the saran wrap and transfer it to the hot pan.

4. Using the back of a wooden spoon, make 4-5 holes on the flatbread. Drizzle some oil in the holes. Let it cook. Flip and cook on the other side till the thalipeeth gets crispy.

5. Serve hot with ketchup or hummus!

Note -

1. I just eyeball the amount of flours so as to get the dough. You can even use the ready made thalipeeth bhajNi.

2. You can even use the hummus to make equally delicious paratha. I will blog about it some other time.

3. Hummus already has salt but you still need more salt since you are adding flour. So adjust salt content accordingly.


LinkWithin Related Stories Widget for Blogs