Spinach Thalipeeth

An easier option is to mix the flours of choice separately, like we do in the recipe below. Thalipeeth is very healthy, flavourful and can be served any-time of the day with yoghurt/dip/sauce or just a dollop of melted homemade butter.

• 1/4 cup jowar flour (sorghum)
• 1 cup rice flour
• 1/4 cup green gram flour
• 1/4 cup besan (chickpea flour)
• 1/4 cup bajra flour
• Asafoetida powder (hing), a pinch
• 1 tsp cumin (jeera), coarsely powdered
• Turmeric powder, a pinch
• 1 cup onions, finely chopped
• 1 cup spinach, washed and finely chopped
• 3-5 green chillies, finely chopped
• 2 tbsp (tablespoon) coriander leaves, finely chopped
• Salt to taste
• 4 tsp (teaspoon) vegetable oil

Method

Step 1

In a large mixing bowl, combine all the flours.

Step 2

Add turmeric powder, asafoetida, cumin, and salt.

Step 3

Add the finely chopped onions, green chillies, and spinach, coriander leaves and mix using enough water to make a soft dough.

Step 4

Divide into 4 equal portions, and shape them into round balls.

Step 5

Heat the tawa or non-stick pan and brush some oil on it. Remove from heat.

Step 6

Lightly grease your hands and roll the dough balls so that they get coated with oil.

Step 7

Take one of the dough balls, place it in the center of the tava, and flatten it into a round shape about 1/4-inch thick with your fingers.

Step 8

Make a small hole in the center.

Step 9

Cover and cook for 5 minutes on medium heat.

Step 10

Pour one tsp of oil in the center and around the edges and cook until the underside is lightly browned.

Step 11

Flip and cook on the other side with a little oil. Remove from heat. Repeat with the remaining dough.

Step 12

Serve the thalipeeth warm with a dollop of sauce, dips, raita of your choice or with plain yogurt.

Nutritional Information

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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