Spinach Thalipeeth

Name: Spinach Thalipeeth
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup finely chopped spinach leaves/ palak; 1/4 cup chopped fresh coriander leaves/ Kothmari; 1 onion finely chopped; 2-3 finely chopped green chillies; 3/4 cup rice flour; 1/4 cup wheat flour; 1/4 cup besan flour; 1/2 tsp cummin powder/ jeera powder; 1/2 coriander powder/ dhania powder; to taste Salt; 1 tsp oil for moin; as required Water to bind; To serve-; as required Coriander- Mint green chutney; as required Fresh Dahi/ Curd

Jasmin Motta _ #BeingMotta @cook_12567865

#colorsofWD
#green- Hope
Healthy Nutritious meal.

Jasmin Motta _ #BeingMotta @cook_12567865

#colorsofWD
#green- Hope
Healthy Nutritious meal.

Saved

Ingredients

4 servings

3/4 cupfinely chopped spinach leaves/ palak
1/4 cupchopped fresh coriander leaves/ Kothmari
1onion finely chopped
2-3finely chopped green chillies
3/4 cuprice flour
1/4 cupwheat flour
1/4 cupbesan flour
1/2 tspcummin powder/ jeera powder
1/2coriander powder/ dhania powder
to tasteSalt
1 tspoil for moin
as requiredWater to bind
Toserve-
as requiredCoriander- Mint green chutney
as requiredFresh Dahi/ Curd

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Steps

1

Wash both spinach and coriander leaves and chopped them in chopper.
2

In mixing bowl add chopped spinach, coriander leaves, onion, rice flour, wheat flour and besan. Add chopped green chillies, salt, cumin seeds powder, coriander powder. Mix well. Add little water and bind into a soft dough. Apply 1 tsp oil all over the prepared dough. Keep cover for 5 mins.
3

Make 4 equal portions from prepared dough. Take one portion of dough. Roll and flatten it. Place on a sheet of aluminum foil kept on a wooden board(as shown). Pat gently with oily fingers into 4-5" round.
4

Place thalipeeth on nonstick tawa. Cover and cook for 3-4 minutes. Flip and cook on other side for 3-5 mins. Similarly, prepare all Spinach Thalipeeth.
5

Serve Delicious Hot Spinach Thalipeeth with coriander- mint chutney and fresh curd.