A satiating thalipeeth made of rajgira flour is the perfect food to have on a fasting day. Perked up with grated potatoes and crushed peanuts, not to forget some lemon juice and green chilli paste, the Upvaas Thalipeeth is a real treat to your palate too. Remember to season your thalipeeth with rock salt, and garnish generously with chopped coriander for a perky aroma! Serve it hot with tasty green chutney.
|Rajgira atta||1/2 Cup (8 tbs)|
|Grated raw potatoes||1/4 Cup (4 tbs) , peeled|
|Roasted peanuts||2 Tablespoon , coarsely ground|
|Green chilli paste||1 Teaspoon|
|Lemon juice||1/2 Teaspoon|
|Rock salt||To Taste (sendha namak)|
|Finely chopped coriander||2 Tablespoon|
|Ghee||1 1/2 Tablespoon (for greasing and cooking)|
Combine all the ingredients in a deep bowl and knead into a soft dough using approx. 3 tbsp water.
Divide the dough into 4 equal portions and keep aside.
Heat a non-stick tava (griddle) and grease it lightly with ghee.
Grease your fingers with a little ghee, place a portion of the dough on the tava (griddle) and pat it evenly with greased fingers to form a 100 mm. (4”) diameter circle.
Cook, using a little ghee, till they turn golden brown spots appear on both the sides.
Repeat steps 4 and 5 to make 3 more thalipeeth.
Serve hot with green chutney.