May 4, 2009

* Pumpkin Thalipeeth *

1 1/4 kgs red pumpkin
2 capscicums, finely chopped
2 1/2 cups gram flour (besan)
1/2 cup yellow moong dal
8-10 green chillies finely chopped
2 tbsp chopped coriander
1 tbsp sesame seeds
1 tsp roasted cumin seed powder
1/2 tsp turmeric powder
1/4 tsp asafoetida
Salt to taste
Oil for shallow frying

Peel and cut the pumpkin and remove the seeds. Grate finely.
Wash the moong dal and drain.
Heat 1 tbsp oil in a heavy saucepan. Add the chillies, asafoetida, turmeric, pumpkin and moong dal. Cover and cook over low heat, till the moong dal is soft and the mixture is dry.
Remove from heat and mix in the capscicum, gram flour, sesame seeds, coriander, cumin powder and salt.
Cool, then knead to a smooth dough. (Add more gram flour if required to make a pliable dough.) Divide into portions.
Put a damp, oiled muslin cloth over a rolling board. Take a portion of the dough. Pat out over the cloth, a round thalipeeth of 5-inch diameter and 1/4-inch thickness. Make 3-4 small holes around the centre of the thalipeeth.
Heat a non-stick flat griddle and add 2 tsp oil. Gently lift the muslin cloth and invert the thalipeeth into the griddle. Peel away the muslin cloth. Cover the griddle and cook over medium heat for 4-5 minutes. Flip the thalipeeth over and add 1 tsp oil. Fry for 3-4 minutes. Drain and remove.
Serve hot with fresh butter and coconut or garlic chutney.

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