How to make Methi Pattagobhi Thalipeeth -
Methi seeds and garam masala enhance the flavour of this thalipeeth.
This recipe is contributed by Member sheetal amit zalkikar.
Main Ingredients : Methi, Oil (ऑइल)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Methi Pattagobhi Thalipeeth checkout Kasuri Methi Chicken Tikka, Methi Corn Pakora-SK Khazana, Baked Methi Bites-SK Khazana, Kasuri Methi Mathri- Sk Khazana . You can also find more Snacks and Starters recipes like Aloo Chaat Mozza Pita-Calzone Nivagrya Vegetable Bhakarwadi
Methi Pattagobhi Thalipeeth 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 : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Methi Pattagobhi Thalipeeth Recipe
Methi chopped 1/2 cup
Oil to shallow fry
Red chilli powder 1 tablespoon
Garam masala powder 1 tablespoon
Cabbage shredded 1/2 cup
Salt to taste
Green chilli chopped 1
Whole wheat flour (atta) 1/2 cup
Bhajnee flour 1/2 cup
Method
Step 1
Heat oil in a non stick pan add red chilli powder, garam masala powder and saute for a minute.
Step 2
Add the methi leaves and shredded cabbage. Keep stirring.
Step 3
Add salt to taste and remove from heat. Let this mixture cool down for a while.
Step 4
In another bowl combine together whole wheat flour, bhajani flour, salt, green chillies, methi mixture and sufficient quantity water and knead a soft dough.
Step 5
Divide the dough into equal portions.Heat a non-stick tawa.
Step 6
Dampen a muslin cloth and spread on a rolling board.
Step 7
Place a portion of the dough on it and spread with finger tips, dabbing a little water, to a 6-inch round.
Step 8
Make a small hole in the centre and gently transfer it onto the tawa.
Step 9
Dab a little water on the thalipeeth and cook covered on medium heat for 1 minute. Flip it, cover and cook again for 1 minute.
Step 10
Flip again, apply a little oil, flip again and apply oil on the other side too.
Step 11
Cook till both sides are evenly golden and crisp.
Step 12
Serve hot with fresh butter and green chilli thecha.
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