Bottle gourd=Kaddu=Dudhi=Lauki. Thalipeeth is a savory multi-grain flatbread popular in Western India, particularly Maharashtra. With the same ingredients, you can make the dough little less moist and roll the balls into parathas.
Ingredients:
- 1 medium-size bottle gourd (kaddu or lauki)
- 2 cups jowar (sorghum) flour
- 1 cup whole wheat four
- ½ cup besan
- 1 tbsp rice flour
- 1 teaspoon ajwain (carom seeds)
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoons sesame seeds
- Chopped cilantro
- Oil
- Salt as required
- 3-4 green chilis
- 10 garlic cloves
- 1 tsp cumin seeds
- Jaggery
Method:
- Wash kaddu
- Peel off the skin
- Grate it on a grater
- Take a pot, add grated kaddu, add small amount of jaggery to it and cook on medium flame
- Let it cook for 4-5 minutes, turn off the stove and let it cool
- Make coarse paste of green chilies, cumin seeds and garlic
- Take all the flours, carom seeds, sesame seeds, cilantro, paste (of green chili+cumin+garlic), turmeric powder, red chili powder. Salt and cooked kaddu in a mixing bowl.
- Add 1 teaspoon oil.
- Mix everything very well.
- You do not need additional water to make a dough as kaddu will release lot of water while cooking.
- The dough has to be moist and smooth.
- 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.
- Take a pan and heat it. Spread a bit of oil on the pan. Keep it on medium flame. Regulate the flame as required.
- Lift the muslin cloth and gently place it with the thalipeeth side touching the pan.
- Carefully peel the muslin from the rolled thalipeeth dough.
- Sprinkle some oil at the edges.
- Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till the base turns golden and crisp.
- Turn over the thalipeeth and continue to cook the other side also.
- You should see some charred spots on it.
- Remove and serve thalipeeth hot with raw onion chutney.
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