Poha thalipeeth is a savory Indian flatbread.
Ingredients:
- 3 cups thin poha (flattened rice)
- 1 cup Sorghum (jowar) flour
- Salt
- 1 cup chopped methi leaves
- 1 cup carrots-either grated or minced
- 2 tsp carom seeds
- ¼ cup cilantro
- 2-3 green chilies
- 3-4 garlic cloves
- 1-inch ginger
- Oil
- 2 tbsp coriander seeds
- 1 tsp turmeric powder
- 1-2 tsp red chili powder
Method:
- Wash and drain poha and then soak in 2 tbsp water for 10 minutes
- Chop finely onion and methi
- Make coarse paste of green chilies, garlic, ginger, cilantro and coriander seeds
- If you use big carrots, you can grate them
- I used baby carrots, so mashed them in a grinder
- In a mixing bowl, add all the ingredients and add carom seeds by rubbing them on your pam with finger
- Knead the mixture well and add water as needed
- Dough should be smooth
- Cover and keep it for 15 minutes
- Take a tennis-sized dough. Take a wet muslin cloth. Place the ball of dough over the cloth and slowly spread it with your palm to make it round and flat
- With your finger, make 5 holes, one in the center and four on sides
- Take a pan and heat it
- Spread a bit of oil on the pan
- Keep it on medium flame
- Lift the muslin cloth and gently place it with the roti side touching the pan
- Carefully peel the muslin from the rolled thalipeeth dough
- Add few drops of oil in all five holes as well as on sides
- Let the thalipeeth cook for 2 to 3 minutes or till the base turns golden and crisp
- Turnover and continue to cook the other side also
- You should see some charred spots on it
- Remove and serve the yummy thalipeeth with butter and/or plain yogurt (dahi).
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