Bhagar (Barnyard) Thalipeeth

Name: Bhagar (Barnyard) Thalipeeth
Total time: 1800 s
Yield: 2 persons
Cuisine: American
Ingredients: 1 cup barnyard millet flour; 2 small size boiled potatoes; 2 green chillies; 1/2 tsp cumin seeds; 1/2 inch ginger; 1 tsp coriander leaves; 1 tbsp roasted and crushed peanuts; 1/2 tsp sugar; Salt to taste; 1 tbsp soaked sago (sabudana); 2 tsp fresh curd

Surekha Dongargaonkar @sdsurekha53

This is recipe for fasting times.

Surekha Dongargaonkar @sdsurekha53

This is recipe for fasting times.

Saved

Ingredients

30 minutes

2 persons

1 cupbarnyard millet flour
2small size boiled potatoes
2green chillies
1/2 tspcumin seeds
1/2 inchginger
1 tspcoriander leaves
1 tbsproasted and crushed peanuts
1/2 tspsugar
Salt to taste
1 tbspsoaked sago (sabudana)
2 tspfresh curd

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Steps

30 minutes

1

Mash potatoes.
2

Grind green chillies ginger, cumin seeds and coriander leaves together.
3

Add this ground masala to mashed potatoes.
4

Add soaked sago, salt and sugar to potato and mix well.
5

In above mixture add barnyard millet flour and mix well.
6

Add curd and knead well. Keep the dough for five minutes.
7

Make five balls of above mixture.
8

Take a butter paper or plastic sheet, apply oil, flatten the dough ball with hand. Place it in a fry pan.
9

Cook it in a fry pan using some ghee or oil, on both sides, on medium flame. The thalipeeth is ready.
10

To make peanuts chutney, grind small piece of ginger, 2 tbsp of roasted peanuts, 2 green chillies, 1 tbsp coriander leaves, salt, sugar and lemon juice as per taste. Add little water and grind again. Peanut chutney is ready.
11

Serve the thalipeeth with peanuts chutney and curd.