Maharashtrian Thalipeeth Recipe

Take a large bowl and add the measured quantities of jowar flour, wheat flour, rice flour and gram flour along with one or two pinches of turmeric powder. Add a quarter cup of soaked poha and mix altogether. Drop in the chopped onion, spinach and the coriander leaves along with some grated bottle gourd. Take a small blender and tip in a few garlic cloves, a teaspoon of carom seeds, cumin seeds and coriander seeds and blitz for a pulse ot two to make a coarse powder out of it and add it to the

Dough. Now add the chopped onion, coriander leaves and grated bottle gourd and make a smooth dough by adding water little by little. Let the dough be similar to that of a roti dough. Tip in a little oil or ghee finally and knead for a minute or two.

Take a small portion from the dough and roll it your hands like a ball. Place it over a damp white muslin cloth over a chakla (rolling board) and flatten it with your fingers on the muslin cloth. Spread it evenly in the shape of a roti and try to make it reasonably thin at all sides. Place a bowl of water by your side, and dip your fingers now and then for a smooth press. when it is ready, just make two or three random holes using your index finger.

Heat a tawa and spill in a little oil and when it is heated, just topple over the muslin cloth on the tawa and just lower the flame to medium mode. Pop the lid on and let it get cooked for a minute or two and open the lid and just flip to the other side. Tip in a teaspoon of oil at the holes and let it get roasted for a while. When both the sides are cooked up and get crispy, just take it out and repeat the process with the remaining dough.

Tip in a little butter over hot Thalipeeth and serve it with curd and methi thecha or red mirch thecha.