How to make MULTIGRAIN VEG THALIPEETH - skk -
An ideal way to start the day – with a delicious thalipeeth that is full of essential nutrients
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Finger millet (nachni/ragi) flour, Sorghum (jowar) flour
Cuisine : Maharashtrian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Fried Tomatoes Barley Idli Shawarma Healthy Muffins
MULTIGRAIN VEG THALIPEETH - skk Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for MULTIGRAIN VEG THALIPEETH - skk Recipe
Finger millet (nachni/ragi) flour 1 1/2 cups
Sorghum (jowar) flour 1 1/2 cups
Whole wheat flour 4 tablespoons
Cabbage grated 4 tablespoons
Carrot peeled and grated 4 tablespoons
Small onions chopped 2
Fresh fenugreek leaves (methi) chopped 1 cup
Fresh coriander leaves chopped 4 tablespoons
Salt to taste
Red chilli powder 1 1/2 teaspoons
Cumin powder 1 teaspoon
Coriander powder 2 tablespoons
Turmeric powder 3/4 teaspoon
Oil for drizzling
Fresh white butter to serve
Method
Step 1
Take cabbage in a parat, add carrot, onions, fenugreek leaves, coriander leaves, salt, red chilli powder, cumin powder, coriander powder, and turmeric powder and mix crushing the ingredients well.
Step 2
Add finger millet flour, sorghum flour and whole wheat flour and mix well. Add sufficient water and knead into soft dough.
Step 3
Divide the dough into 8 equal portions and shape them into balls.
Step 4
Place a non-stick tawa on the burner, sprinkle some water on it, place a dough ball on it and flatten it into a slightly thick disc with fingers dipped in water.
Step 5
Make 4-5 holes in it with the back of a spoon, drizzle a little oil into the holes and around the disc and switch the heat on. Cook on medium heat for 3-4 minutes or till the underside becomes golden. Flip and cook till the other side is golden brown. Make more thalipeeth in the same way.
Step 6
Transfer the thalipeeth on serving plates and serve hot with white butter.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
