Thalipeeth using multi-grain flour

Thalipeeth is generally made from roasted grains and spices which are pound together. It is a very nutritious meal. My daughter likes to take it in her tiffin box to school. Since I generally keep multi-grain flour in the house, this is the easiest way to prepare it.



Ingredients

1 small onion

1/4 cup chopped coriander

3 garlic cloves chopped fine

1/4 cup tomato chopped fine

1/4 cup cucumber chopped fine

1/4 cup green capsicum chopped fine (optional)

1 tbsp thick yoghurt

1/4 tsp cumin seed powder

1 tbsp oil + oil to cook and roll the thalipeeth

3 cups multi grain flour

2 tbsp besan

2 tbsp whole wheat flour

2 green chilles chopped fine

salt to taste

water to knead the dough



Method



Place the flour in a large vessel and stir to mix. Heat 1 tbsp oil and pour the hot oil in the flour and stir it around.







Knead the vegetables and yoghurt into the dough. Use water to get a soft but firm dough. Due to the cucumber & tomatoes added, the dough tends to become softer and more difficult to handle if you leave it for a long time.





Take a clean piece of plastic and apply some oil to it. Tear off a tennis ball size piece of dough and roll it into a smooth ball. Apply some oil on your fingertips. Flatten the ball and place it on the plastic sheet and pat it with your hands to get a chapati about 1/2 inch thick. Make a hole in the centre.





Heat a tava or frying pan and grease it with some oil. Put the thalipeeth on the tava and pour oil along the sides of the thalipeeth. Allow it to get browned. Pour some oil on the thalipeeth you are ready to flip it over to cook the other sides. Pour some oil along the sides of the thalipeeth and cook it till it gets browned. You need to flip it over and back to ensure that the thalipeeth is cooked properly.



Serve hot with tomato ketchup.