Farali thalipeeth (savoury multi-grain pancake for fasting)

Name: Farali thalipeeth (savoury multi-grain pancake for fasting)
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 100 gms singhada atta; 100 gms rajgira atta; 3 medium sized boiled potatoes; 50 gms roasted and crushed peanuts; 4-5 tsp chilli paste (as per taste); 1 tsp ginger paste; 2 tsp sendha namak; as required Water; for frying Ghee

Yadnya Desai @Kitchen_Yadnya

Mumbai

#CA26

It is a traditional dish from Maharashtra, India. The word comes from Marathi: thali (flat plate or disk) and peeth (flour), because the dough is patted flat directly on a surface.It uses a special flour mix called bhajani, made from roasted grains, legumes, and spices. Common ingredients include rice, wheat, pearl millet (bajra), sorghum (jowar), and gram flour (besan).
This farali thalipith is made up from the flours which can be had during fasts like singhada, rajgira, alongwith boiled potatoes etc.

#CA26

Yadnya Desai @Kitchen_Yadnya

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Ingredients

30 - 40 minutes

4 people

100 gmssinghada atta
100 gmsrajgira atta
3medium sized boiled potatoes
50 gmsroasted and crushed peanuts
4-5 tspchilli paste (as per taste)
1 tspginger paste
2 tspsendha namak
as requiredWater
for fryingGhee

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Steps

30 - 40 minutes

1

In a bowl take singhada atta, rajgira atta, boiled and mashed potatoes, ginger-chilli paste, crushed peanuts and salt as per taste. Combine all together using water as required. The dough should not be too stiff nor liquidy like batter.
2

Wet your palms a little and pat the thalipeeth on one hand with the other hand. Add ghee in a pan and put the thalipeeth in the pan.
3

Once it turns golden brown on one side, flip it and let it cook on the other side.
4

Once done on both the sides, remove from the pan and serve hot with upawas chutney.