Jun 2, 2009

* Thalipeeth *

3 cups thalipeeth flour
1/2 tsp turmeric
1/4 tsp cumin seeds
Salt to taste
1 onion, finely chopped
1 tbsp finely chopped coriander
Oil for shallow frying

Sift the flour, turmeric, cumin and salt. Add the
onion and coriander and minimum water to make a
stiff dough.
Pat out on a foil to thin thalipeeths (rotis).
Heat oil in a non-stick flat pan. Shallow fry the
thalipeeths till brown on both sides.
Serve hot with fresh butter and chutney.

For the thalipeeth flour:
2 cups jowar
2 cups bajra
1 cup wheat
1 cup old rice
3/4 cup chana dal
3/4 cup urad dal
1/2 cup coriander seeds

Dry roast all the ingredients separately. Cool and
This flour can be stored in a air-tight container
for upto 1 month.

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