Monday, 16 November 2009

Methi thalipeeth

Methi/ fenugreek leaves: 1cup fine chopped
Onion: 1/4 cup fine chopped
Ginger garlic paste: 2-3 table spoon
Wheat flour: 1 cup
Jawar/Great Millet flour: 1/4 cup
Besan/ Graham flour: 1 big spoon
Ajwain / bishop seeds: 1/2 tea spoon
Red chili powder: 2 table spoon
Turmeric powder: 2 tea spoon
Cumin and coriander seed powder (dhana jeera powder): 1 table spoon
Oil: 1 big spoon
Salt to taste

Sieve all the flour and mix together. Add all the dry spices, red chili powder, turmeric powder, dhana jeera powder, salt to taste and ajwain seed. Add 1 big spoon of oil and mix well.
Clean and wash methi leaves. Chop them finely. Peel and fine chop onion. Add ginger garlic paste.
Mix it with flour. Mix everything well and slowly add warm water and knead medium soft dough.
Set aside for 15 minutes. Add 1 table spoon of oil and knead dough till you get soft and uniform texture.

Make equal size balls.
Heat pan on medium high heat. With knife make small slits so that oil is absorbed in and thalipeeth is nicely cooked.

Roll the ball into chapatti sized circle. Place it on the pan and flip over as soon as you get small bubbles.

Add one tea spoon of oil and spread it over on to the cooked side. Let other side cook till another minute and flip over and apply oil.
Gently press thalipeeth and cook on each side until cooked.

Repeat the same procedure for each ball.

Enjoy thalipeeth with garlic chutney or pickle.

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