Friday, February 24, 2012

Thalipeeth, gluten free

Millet / Bajra Flour - 2 tbsp
Amaranth / Rajgira Flour - 2 tbsp
Buckwheat Flour - 2 tbsp
Urad Dal Flour - 2 tbsp
Moong Dal Flour - 2 tbsp
Red Chili Powder - 1/2 tsp
Roasted Coriander Powder - 1 tsp
Green Chili - 3, finely chopped
Red Onion - 1 small, finely chopped
Cilantro - 1/2 bunch, chopped
Ajwain - 1/4 tsp
Oil - 2 tsp
Warm Water
Oil to cook the thalipeeth

Mix all the flour together. Add the spices and mix well. Now add the chopped green chili, onion and cilantro. Add 2 tsp oil and mix well. Now add war water little by little to make a smooth dough. Cover with a damp cloth and keep aside.

Take a small portion of the dough. Place it between 2 parchment paper and roll into a round thalipeeth. Make a small hole in the center with one finger.

Heat a cast iron skillet. Gently place the rolled thalipeeth on it. Cook on one side till it begins to get brown spots. Flip and cook on the other side. Now add a tsp of oil and cook on both sides till thalipeeth is crisp and slightly brown.

Serve with homemade green chili pickle.

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