Potato Thalipeeth

A spiced, savoury flatbread made with mashed potatoes, flours, and spices, often enjoyed with yogurt or pickles. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 04 May 2020 in Recipes Veg

New Update

Main Ingredients	Potatoes, Buckwheat flour
Cuisine	Indian, Maharashtrian
Course	Snacks and Starters
Prep Time	21-25 minutes
Cook time	16-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients

3 medium potatoes, parboiled and peeled
1½ cups buckwheat flour
1 tablespoon ginger-green chilli paste
2 tablespoons coriander leaves chopped
¼ cup roasted peanuts crushed
Rock salt (sendha namak) to taste
½ teaspoon ghee + for shallow frying

Method

Grate potatoes into a bowl, add buckwheat flour, ginger-green chilli paste, coriander leaves, peanuts, rock salt and ½ tsp ghee and mix well. Add sufficient water and knead to a soft dough.
Dampen your palms, take a portion of the mixture, place it on a non-stick tawa, and spread it into a medium-sized slightly thick disc. Make some holes in the surface. Switch on the heat and drizzle some ghee into the holes and all around the edges, and shallow-fry, turning sides till the colour is deepened on both sides and the thalipeeth is crisp.
Transfer the thalipeeths on individual serving plates and serve hot.

#Ghee #Potatoes #Rock salt (sendha namak) #Roasted peanuts #coriander leaves #Ginger-green chilli paste