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Main ingredients | Amaranth flour, Potatoes, Peanut powder, Cumin seeds, Green chilli, Sugar, Rock salt, Yogurt, Oil, Sweetened yogurt |
Cuisine | Indian |
Course | Snack |
Prep time | 20-25 minutes |
Cook time | 20-25 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1½ cups amaranth (rajgira) flour
- 2 medium potatoes, boiled, peeled and mashed
- ¼ cup peanut powder
- 1 teaspoon cumin seeds
- 1 green chilli, finely chopped
- 1 teaspoon sugar
- Rock salt to taste (sendha namak)
- ½ cup yogurt
- 2 tablespoons oil + for greasing + for cooking
- Sweetened yogurt to serve
Method
- Take amaranth flour in a large bowl, add boiled potatoes, raw peanut powder, cumin seeds, green chilli, sugar, rock salt and yogurt and mix well. Add ¼ cup water and 2 tablespoons oil and knead to a soft dough.
- Grease 2 plastic sheets with some oil. For each thalipeeth take a portion of the dough and shape it into ball. Place it between the 2 greased plastic sheets and spread with your fingers into a thin disc of medium thickness. Make a hole in the centre.
- Heat a non-stick pan. Place the disc on it and cook on low heat for 2-3 minutes. Drizzle a little oil and flip the disc and cook the other side for 2-3 minutes as well. Drizzle more oil and cook for a few more seconds.
- Arrange the thalilpeeths on a serving plate and serve with sweetened yogurt.
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