Rajgira Thalipeeth

Author Sharmila Oswal (Gud mom Millet Recipes)

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Rajgira Thalipeeth

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Ingredients

• 1½ cups rajgira flour / amaranth flour
• ¾ - 1 tsp sendha namak rock salt
• 1 tsp cumin seed
• 2 tbsp sesame seeds
• 1-2 dried red chilis finely sliced
• ½ cup peanuts chopped coarsely
• ¼ cup water
• Oil for shallow frying

Instructions

Preparation method:

1. Take the flour into a big bowl. Add rock salt, cumin seeds, and sesame seeds and mix well into the flour.
2. Add the other ingredients and form a dough. Use little water at a time. The dough should not be too soft or too hard.
3. Heat a tawa or frying pan over medium heat. Have a bowl of water ready, and a wet small piece of cloth.
4. Place the wet cloth on a board or rolling board. Divide the dough into 7-8 golf ball size parts.
5. Take one part, place it on the wet cloth. Wet your fingers and pat it into a circle of about 4-5 inches in diameter.
6. Lift the wet cloth with the thalipeeth from the corners and turn it over onto the hot tawa or pan.
7. Let the thalipeeth roast for 1-2 minutes. Turn it over using a spatula. Let it roast for 1-2 minutes. Drizzle oil around it and cook till light brown specks appear on both sides.
8. Repeat the above steps with the remaining dough. In between you may need to wet the cloth again.
9. Serve hot thalipeeth with some peanut yogurt (plant-based) raita (dip).

Notes

Add spices according to your taste. Use aluminum foil or parchment paper instead of a cloth.

If you can pat the thalipeeth directly on the hot tawa then use that method.

Add water in small quantities when making the dough

Disclaimer: Some or all allergens may not be listed

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