Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 cup fenugreek leaves (methi), finely chopped
- 1/2 cup onion, finely chopped
- 1/2 cup coriander leaves, finely chopped
- 1/4 cup green chillies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon sugar
- Salt to taste
- 2 tablespoons oil
- Water as required
Special Equipment Needed:
- Mixing bowl
- Rolling pin
- Frying pan
Step-by-Step Instructions:
1. In a mixing bowl, combine the whole wheat flour, fenugreek leaves, onion, coriander leaves, green chillies, cumin seeds, red chilli powder, turmeric powder, garam masala, sugar and salt.
2. Add the oil and mix well.
3. Gradually add water and knead into a soft dough.
4. Divide the dough into small balls.
5. Take one ball and roll it out into a thin circle using a rolling pin.
6. Heat a frying pan over medium heat and place the rolled out thalipeeth on it.
7. Cook for a few minutes until the bottom side is golden brown.
8. Flip the thalipeeth and cook the other side until golden brown.
9. Serve hot with chutney or pickle.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information (per serving):
Calories: 200
Fat: 6 g
Carbohydrates: 32 g
Protein: 5 g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour or any other flour of your choice.
- Fenugreek leaves can be substituted with spinach or kale.
- Onion can be substituted with shallots or garlic.
- Coriander leaves can be substituted with parsley or mint.
Variations:
- You can add grated carrots or potatoes to the dough for added flavor and texture.
- You can also add some chopped nuts or seeds to the dough for added crunch.
Tips and Tricks:
- Make sure the dough is not too wet or too dry.
- Roll out the thalipeeth as thin as possible for a crispier texture.
- Cook the thalipeeth over medium heat for even cooking.
Storage Instructions:
The thalipeeth can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The thalipeeth can be reheated in a preheated oven at 350°F for 5-7 minutes or in a microwave for 1-2 minutes.
Presentation Ideas:
The thalipeeth can be served on a platter with chutney or pickle.
Garnishes:
The thalipeeth can be garnished with chopped coriander leaves or grated coconut.
Pairings:
The thalipeeth can be served with chutney or pickle.
Suggested Side Dishes:
The thalipeeth can be served with a side of raita or yogurt.
Troubleshooting Advice:
- If the thalipeeth is not cooking properly, make sure the heat is not too high.
- If the thalipeeth is too dry, add a little more water to the dough.
Food Safety Advice:
- Make sure all the ingredients are fresh and of good quality.
- Wash the fenugreek leaves and other vegetables thoroughly before using.
Food History:
Methi thalipeeth is a traditional Indian flatbread made with whole wheat flour and fenugreek leaves. It is believed to have originated in the state of Maharashtra in India.
Flavor Profiles:
Methi thalipeeth has a savory flavor with a hint of sweetness from the sugar and a slight spiciness from the green chillies.
Serving Suggestions:
Methi thalipeeth can be served as a snack or as a side dish with a meal.
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Region: Indian