Thali Peeth

Name: Thali Peeth
Yield: 5-thalipeeth
Cuisine: Indian
Ingredients: 1 cup jowar flour; 2 tbsp besan; 2 tbsp wheat flour; 2 tbsp soaked Poha; 1 onion chopped; 1 tsp white sesame seeds; 1 green chilli chopped; 1 tsp grated garlic; 2 tbsp finely chopped coriander; 2 tbsp grated Bottlegourd; 2 tbsp fenugreek finely chopped; 1 tsp cumin roasted; 1 tsp dhaniya seeds roasted; 1/2 tsp ajwain roasted; as per taste Salt; as needed Ghee

Ila Palan @cook_13410672

Mumbai

#goldenapron2
#Maharashtracuisine
#Week_8
#onereceipeonetree
#Post_1

Ila Palan @cook_13410672

Mumbai

#goldenapron2
#Maharashtracuisine
#Week_8
#onereceipeonetree
#Post_1

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Ingredients

1-hour

5-thalipeeth

1 cup jowar flour
2 tbsp besan
2 tbspwheat flour
2 tbsp soaked Poha
1onion chopped
1 tsp white sesame seeds
1green chilli chopped
1 tsp grated garlic
2 tbspfinely chopped coriander
2 tbspgrated Bottlegourd
2 tbsp fenugreek finely chopped
1 tsp cumin roasted
1 tspdhaniya seeds roasted
1/2 tspajwain roasted
as per tasteSalt
as neededGhee

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Steps

1-hour

1

First crush roasted cumin, dhaniya & ajwain into coarse form. Now mix all the ingredients in a bowl and knead a soft dough adding little water if needed.
2

Patla with wet cloth and take roll and make thali peeth by pressing and tapping gently with wet fingers and gently make holes on thali peeth with fingers and lift with cloth and transfer on hot tava, pour ghee or oil in each hole cook both sides crisp.
3

Serve hot Healthy, Tasty Maharashtra cuisine's famous dish Thali Peeth with pickle or Chutney.