Monday, July 7, 2008

Thali Peeth

Makes 9 thali peeths
2 cups Bhajani Peeth (Roasted mixed dals flour)
1 onion chopped
1 tomato chopped (optional)
1 tsp turmeric powder
a pinch asafoetida
2 tbsp coriander chopped
Salt and red chilli powder to taste
1. Mix all the ingredients and make a dough like that of chappati.
2. Make nine balls out of it. On a tawa pour a tsp of oil and with hand press one ball of dough on it to form a chappati .
3. Keep it on the gas and cook till crisp on the underside. Turn over and cook for a minute.
4. Remove from gas and then let the tawa cool completely or use another tawa and press another thali peeth on it.
5. Cook on gas and repeat for other dough balls.
6. Serve hot with clarified butter (ghee) or plain yogurt and mango pickle.
Note: Do not use a hot tawa for pressing the thali peeth. It will stick and will be hard to srpead.
Hold the tawa from the back side under tap water to cool it fast.
If you do not get bhajani peeth then use rice flour 2 cups and 2tbsp besan instead. Other ingredients same. Tomato is a must in this thali peeth.


Priti said...

Lovely recipe...but baki logo ko bi muka do..aap hi entry pe entry bhej ja rahi ho :-) ..just kidding

LG said...

yummm..thalipeeth. Heard a lot about this item. Where did u buy bhajani flour in singapore?

Anisheetu said...

Hey Lakshmi thanks... You can get bhajani in the Peshwai Shop on buffalo road near tekka... :)

Sireesha said...

Love thalipeeth...Thalipeeth looks perfect...Gr8 entry........

Priti said...

Hi Anu, Thanks for visiting my blog and for the award..but I can't here, Am I missing something?

rekhas kitchen said...

hi, first time in your blog great recipes and I have to lern a lot form you thalipeeth looks so yummy

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