Thalipeeth

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large mixing bowl, combine the rice flour, chickpea flour, sorghum flour, and pearl millet flour.

   Ca. 1 min.

   Kokkens note: Ensure all flours are well-mixed for even distribution.

2. 2

   Add the crushed coriander seed, crushed cumin seed, turmeric powder, red chili powder, and asafoetida to the flour mixture.

   Ca. 1 min.

3. 3

   Stir in the finely chopped yellow onion, finely chopped green chili, finely chopped fresh coriander, and salt.

   Ca. 1 min.

   Kokkens note: Chop vegetables as finely as possible for better texture in the flatbread.

4. 4

   Gradually add warm water, mixing with your hands to form a soft, pliable dough. The dough should be slightly sticky but manageable.

   Ca. 5 min.

   Kokkens note: Add water slowly to avoid making the dough too wet.

5. 5

   Divide the dough into 8 equal portions and roll each into a ball.

   Ca. 2 min.

6. 6

   Place a piece of parchment paper or a clean, damp cloth on a flat surface. Take one dough ball and flatten it slightly with your palm.

   Ca. 1 min.

   Kokkens note: Using a damp cloth prevents the dough from sticking.

7. 7

   Gently pat and spread the dough ball with your fingers to form a thin, circular flatbread, about 6-7 inches in diameter.

   Ca. 2 min.

   Kokkens note: Aim for an even thickness for uniform cooking.

8. 8

   Make 2-3 small holes in the center of the thalipeeth with your finger. This helps it cook evenly.

9. 9

   Heat a griddle or non-stick pan over medium heat. Drizzle a little vegetable oil onto the pan.

   Ca. 2 min.

   Kokkens note: Ensure the pan is hot before placing the thalipeeth.

10. 10

    Carefully transfer one thalipeeth from the parchment paper to the hot griddle.

11. 11

    Cook for 2-3 minutes per side, or until golden brown spots appear and the thalipeeth is cooked through.

    Ca. 5 min.

    Kokkens note: Press gently with a spatula to ensure good contact with the pan.

12. 12

    Repeat the process for the remaining dough balls, adding more vegetable oil to the pan as needed.

    Ca. 5 min.

13. 13

    Serve the hot thalipeeth immediately with your preferred accompaniment.