Thaali peeth

Name: Thaali peeth
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup poha; Powder:; 2 tsp coriander; 1 tsp Cumin seeds; 2 tbsp White sesame seeds; 1/2 tsp caraway seeds,(ajwan); 3 Green chilies, chopped; 2 Garlic cloves; Others:; 6 tablespoons Jowar; 2 tablespoons besan; 2 tablespoons Wheat flour; 1 tsp turmeric powder; 1/2 cup Butter; 2 tablespoons Corianderleaves finely chopped; 1/2 cup potato, steam cooked, peeled and grated; 1/2 cup cabbage, finely chopped; 1/2 cup Onions are thinly sliced; As required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#NVM
Maharashtra Roti. Jowar, chickpea, wheat flours. BUTTERY Rich bread with mixed with vegetables #NVM

Lakshmi Sridharan Ph D @cook_19872338

USA

#NVM
Maharashtra Roti. Jowar, chickpea, wheat flours. BUTTERY Rich bread with mixed with vegetables #NVM

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Ingredients

30 mins

3-4 servings

1 cuppoha
Powder:
2 tspcoriander
1 tspCumin seeds
2 tbspWhite sesame seeds
1/2 tspcaraway seeds,(ajwan)
3Green chilies, chopped
2Garlic cloves
Others:
6 tablespoonsJowar
2 tablespoonsbesan
2 tablespoonsWheat flour
1 tspturmeric powder
1/2 cupButter
2 tablespoonsCorianderleaves finely chopped
1/2 cuppotato, steam cooked, peeled and grated
1/2 cupcabbage, finely chopped
1/2 cupOnions are thinly sliced
As required Salt
roti

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Steps

30 mins

1

Prepare a checklist. Keep essential items close by
2

Prepare a checklist. Keep essential items close by
3

In a bowl soak POHA IN 2 cups of water
In a blender jar, add coriander seeds,, cumin seeds, sesame seeds and caraway. Add green chilies and garlic and grind it.
Add this to the flour in a bowl. Add 3 tablespoon of soaked poha. Add turmeric powder, vegetables, salt, ¼ cup butter, a little water if needed and knead it like chapati dough. Rest for 30 minutes then make lemon sized balls
4

Grease a banana leaf or parchment paper and place a ball on it and pat it with your fingers. Dip fingers in water and flatten it. Make holes as shown in the photo
Place the skillet over medium heat. Spread 1 tablespoon of butter. When hot, invert the roti with the paper on the top. Roti is now on the skillet. After 2 minutes remove the paper and turn the thali peeth. Both sides should be golden brown. It takes about 4 minutes to get both sides cooked
5

Place the thali peeth on a plate. You may Butter it. I made 6 thali beeths in total.
Serve hot. You can also serve with curd, pickles, chutni, curry and etc

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Lakshmi Sridharan Ph D @cook_19872338

on July 30, 2022 21:10

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography