People often move to fast-foods, because they assume traditional recipes are time-consuming. Not at all! Every cuisine has a mix of quick, everyday cooking, as well as elaborate recipes. Here is a traditional Maharashtrian recipe to prove our point. With three types of flours, thalipeeth is very nutritious, and also easy to prepare.
|Besan||3 Tablespoon ((Bengal gram flour))|
|Jowar flour||3 Tablespoon ((white millet))|
|Whole wheat flour||3 Tablespoon ((gehun ka atta))|
|Chopped onions||1/2 Cup (8 tbs)|
|Chopped tomatoes||1/4 Cup (4 tbs)|
|Finely chopped green chillies||2 Teaspoon|
|Chopped coriander||2 Tablespoon ((dhania))|
|Turmeric powder||1/4 Teaspoon ((haldi))|
|Chilli powder||1/2 Teaspoon|
|Cumin seeds||1/2 Teaspoon ((jeera powder))|
|Coriander powder||1/2 Teaspoon|
|Oil||1 Teaspoon ((greasing and cooking))|
|Curds||1 Cup (16 tbs)|
|Pickle||1 Cup (16 tbs)|
1. Combine all the ingredients in a deep bowl, mix well and make a thick batter using enough water.
2. Heat a non-stick tava (griddle) and grease it lightly with oil.
3. Pour a ladleful of the batter on the tava (griddle) and pat it evenly with your fingers to form a 100 mm. (4) diameter circle.
4. Cook the thalipeeth on a medium flame, using a little oil, till it turns golden brown in colour from both the sides.
5. Repeat steps 3 and 4 to make 6 more thalipeeth.
6. Serve hot with curds and pickle.