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| Main Ingredients | Spinach, Gram flour (besan) |
| Cuisine | Maharashtrian |
| Course | Snacks and Starters |
| Prep Time | 16-20 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 cup spinach blanched and chopped
- ¼ cup gram flour (besan)
- ¼ cup whole wheat flour (atta)
- ¾ cup rice flour
- 1 medium onion finely chopped
- 1-2 green chillies finely chopped
- ½ tablespoon ginger-garlic paste
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- Salt to taste
- Oil for basting
Method
- Take spinach in a bowl. Add onion, green chillies, ginger-garlic paste, turmeric powder, cumin powder and salt and mix well.
- Add gram flour, wheat flour and rice flour and mix well. Add sufficient water and knead into a medium stiff dough. Add oil and knead
- Grease a plastic sheet with some oil.
- Divide the dough into equal portions. Place each portion on one side of the sheet, flatten a little and bring the other half of the sheet over. Flatten into a medium size disc and make a hole in the centre.
- Heat a non-stick tawa. Place the thalipeeth on it and cook, tuning sides and basting with oil, till evenly done on both sides.
- Serve hot with your choice of pickle.
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