Carrot and Cabbage Thalipeeth

Ingredients 

• 1 medium carrot, peeled and grated 
• ¼ medium cabbage, grated 
• 1½ cups thalipeeth bhajni flour 
• Salt to taste 
• 6-7 fresh coriander sprigs, finely chopped 
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• White butter for serving

Method

1. Put flour in a parat. Add carrot, cabbage, coriander leaves, salt, chilli powder and turmeric powder and mix well. Add sufficient water and knead into a soft dough. 
2. Heat a non-stick tawa. 
3. Dampen your palms with some water and divide the dough into equal portions. 
4. Dampen your palms with some water, place each portion on the hot tawa and flatten using your fingers to make a semi-thick disc. 
5. Make few cavities on each disc, drizzle some oil on the edges and on top and cook on medium heat for 2-3 minutes. Flip and cook for 2 minutes. 
6. Cut into 4 equal pieces and serve hot with white butter.