Thalipeeth

Recipe by Cook's Hideout

Thalipeeth is a simple Maharashtrian roti made with bhajani or thalipeeth flour. Bhajani is nothing but a mixture of various flours and is sold with the same name in Indian stores.

Ingredients

• 1 cup Atta Wholewheat flour (/)
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded (/)
• supermarket roast chicken, approximately 200g once shredded (Thick (flattened rice flakes))
• 1 ginger (" piece, grated)
• 2 chilies (Green , finely chopped (adjust as per taste))
• 1 tsp Garam Masala
• 1 tsp coriander (Ground)
• 1 tsp Cumin seeds
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded (, finely chopped)
• 1 onion (Small , finely chopped)
• to taste Salt

Method

1. Soak poha in water for a few minutes. Drain and keep ready.
2. Combine the flours in a mixing bowl along with the drained poha.
3. Add ginger, green chilies, garam masala, ground coriander, cumin and ajwain seeds, turmeric, cilantro, onion and salt.
4. Mix everything to combine.
5. Add enough water and knead to a stiff dough. Cover and set aside for 15~20 minutes.
6. Divide the dough into 12~15 balls. Roll each ball out into a 5~6" roti. Alternately, slightly dampen a small piece of foil and spread out the dough on the foil using your finger. Poke a small hole in the middle of the thalipeeth.
7. Cook thalipeeth on a hot tawa/ pan until golden spots start to form on both sides. Brush with oil while cooking.
8. Serve hot with green chutney, pickle or yogurt.

View the recipe instructions at Cook's Hideout