How to make Potato Thalipeeth - SK Khazana -

This thalipeeth is made specially during vrat. All the same it can be enjoyed any other day too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Buckwheat flour

Cuisine : Indian, Maharashtrian

Course : Snacks and Starters

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For more recipes related to Potato Thalipeeth - SK Khazana checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Beetroot Amle ki Tikki Masaledar Kaju Chickpeas Spinach Vada Chicken 65

Potato Thalipeeth - SK Khazana

Potato Thalipeeth - SK Khazana Recipe Card

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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Potato Thalipeeth - SK Khazana Recipe

  • Potatoes parboiled and peeled 3 medium

  • Buckwheat flour 1 1/2 cups

  • Ginger-green chilli paste 1 tablespoon

  • coriander leaves chopped 2 tablespoons

  • Roasted peanuts crushed 1/4 cup

  • Rock salt (sendha namak) to taste

  • Ghee 1/2 teaspoon

  • Ghee for shallow frying

Method

Step 1

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.

Step 2

Dampen your palms, take a portion of the mixture, place it on a non-stick tawa, and spread it into medium sized slightly thick disc. Make some holes on 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.

Step 3

Transfer the thalipeeths on individual serving plates and serve hot.

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MasterChef Sanjeev Kapoor

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.