Thursday, March 22, 2012
"They remind me of fat scallions" - Gudiya exclaimed as I picked up some Leeks in the market. I was so proud of her that she knew "scallions"!!:-D After seeing her mother's food obsession, I think it's natural that she has picked up some food vocabulary. It really made my day!!:-D
This time I used leeks to make thalipeeTh. Take care while cleaning leeks. There almost always lots of dirt and soil stuck in the inside parts of the leaves - especially where dark green blades start from the pale green bulbs. I generally remove each blade and wash then thoroughly before chopping.
Leeks ThalipeeTh - Makes 2 count
Leeks Pat a cake
1/2 cup regular thalipeeTh bhajNi or Quinoa BhajNi
1/2 cups chopped/shredded leeks
1/2 tsp chili powder or 1 green chili minced
salt to taste
1/2 tsp turmeric powder
water as needed
oil for frying
1. Mix all the ingredients except water. Try to mix it first before adding water.
2. Heat a pan - preferably a cast iron one.
3. Add water gingerly to make a dough. Make 2 balls.
4. Rinse your hands, wet them and pat one ball at a time directly on the hot pan or place a ball on a saran wrap, cover it with the wrap and pat it and place it on the tawa.
5. Make 1 or 4-5 holes using back of a wooden spoon.
6. Drizzle oil inside the holes and around the thalipeeTh. Cover and let it cook.
7. Flip and let it cook on the other side till it is crispy. (kharpoos)
8. Serve hot thalipeeTh with a dollop of homemade while butter or chutney/ketchup of your choice.
1. Try to make thalipeeth thin so it will be crispy.