Jain Thalipeeth | Sanjeev Kapoor Khazana

A popular breakfast recipe from the Maharashtrian cuisine made without the use of onion and garlic.

JAIN THALIPEETH

Ingredients

½ cup whole wheat flour
3 tablespoons soya bean flour
1 tablespoon pearl millet (bajra) flour
1 tablespoon sorghum(jowar) flour
1 tablespoon gram flour
1 tablespoon chopped fresh fenugreek leaves
1 tablespoon grated bottle gourd
1 tablespoon grated cucumber
1 teaspoon green chilli paste
Salt to taste
1 teaspoon red chilli powder
¼ medium cabbage, cut into medium pieces
Oil as required

Method

1. Combine whole wheat flour, soya bean flour, millet flour, sorghum flour, gram flour, chopped fenugreek, bottle gourd, cucumber, chillipaste, salt and chilli powderin a bowl. Addsufficient water and knead into a soft dough. Add cabbage and knead again. Divide the dough into equal portions.
2. Heat a non-stick tawa.
3. Drizzle some oil on a plate. Take each portion of dough, flatten to make a thick discand create a hole in the centre. This is thalipeeth.
4. Place eachthalipeethon hot tawa, drizzle some more oil and cook till evenly golden from both sides.
5. Serve hot with yogurt.

Preparation Time: 12-15 minutes
Cooking Time: 8-10 minutes

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Cuisine - Fusion

Course - starter

Dish - starter