- add all the ingredients into a bowl and slowly star mixing by adding lukewarm water. Knead it to a wet dough but not sticky. Cover with a damp cloth and rest for about 10 minutes. Now to prepare the Thalipeeth, place a non stick tawa/ on the heat. Spread out a large piece of plastic cover on your work surface. Grease your palms with oil. Take a portion of dough and place it in the centre of the parchment or plastic Then gently flatten it out to form a hand-patted disc. Lift the paper, along with the roti on it and turning it over, place it on the skillet with the rotti down on the hot skillet. Drizzle a little bit of oil along the edges of the roti and in the centre, into the hole made on the roti and allow it to sizzle and crisp up. When it seems half cooked, flip the roti over with a spatula to cook the other side. Cook well till you have brown patches on both sides. Then, take the thalipeeth off the skillet, add a dollop of butter or ghee, and serve immediately.
Spinach thalipeeth
#myrecipe
By Shaalini Shaalu
Jan, 29th
591
Servings
2 persons
Cook Time
20 minutes
Ingredients
10
- 12
Ingredients
- Wheat flour
- Gram flour
- Rice flour
- Spinach
- Onion
- Cumin
- Red chilli powder
- Turmeric powder
- Cumin powder
- Oil
- Salt
- Water
