Ingredients with Measurements:
- 1 cup of whole wheat flour
- 1/4 cup of besan (chickpea flour)
- 1/4 cup of finely chopped onion
- 1/4 cup of finely chopped tomato
- 1/4 cup of finely chopped bell pepper
- 1/4 cup of finely chopped cabbage
- 1/4 cup of finely chopped carrots
- 1/4 cup of finely chopped spinach
- 1/4 cup of finely chopped coriander leaves
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of garam masala
- 1/2 teaspoon of salt
- 2 tablespoons of oil
Special Equipment Needed:
- Mixing bowl
- Rolling pin
- Frying pan
Step-by-Step Instructions:
1. In a mixing bowl, combine the whole wheat flour, besan, cumin seeds, red chili powder, turmeric powder, coriander powder, garam masala, and salt.
2. Add the chopped vegetables and mix everything together.
3. Add the oil and mix until everything is well combined.
4. Knead the mixture into a soft dough.
5. Divide the dough into 8 equal portions.
6. Take one portion of the dough and roll it out into a thin circle.
7. Heat a frying pan over medium heat.
8. Place the rolled out dough onto the pan and cook for 2-3 minutes on each side.
9. Serve hot with chutney or pickle.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: Makes 8 thalipeeths
Nutritional Information (per serving):
Calories: 150
Fat: 5g
Carbohydrates: 20g
Protein: 5g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour or any other type of flour.
- Besan can be substituted with gram flour or any other type of flour.
- Onion can be substituted with shallots or leeks.
- Tomato can be substituted with tomato puree.
- Bell pepper can be substituted with any other type of bell pepper.
- Cabbage can be substituted with kale or any other type of leafy green.
- Carrots can be substituted with sweet potatoes or any other type of root vegetable.
- Spinach can be substituted with any other type of leafy green.
- Coriander leaves can be substituted with parsley or mint.
Variations:
- The vegetables can be substituted with any other type of vegetables.
- The spices can be adjusted according to taste.
Tips and Tricks:
- Make sure to roll out the dough as thin as possible for a crispier thalipeeth.
- The dough can be made ahead of time and stored in the refrigerator for up to 3 days.
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 pan over medium heat for 2-3 minutes on each side.
Presentation Ideas:
The thalipeeth can be served with chutney or pickle and garnished with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
- Chopped onion
- Chopped tomato
Pairings:
- Chutney
- Pickle
- Yogurt
Suggested Side Dishes:
- Raita
- Salad
- Dal
Troubleshooting Advice:
- If the dough is too dry, add a little bit of water and knead until the desired consistency is reached.
- If the dough is too wet, add a little bit of flour and knead until the desired consistency is reached.
Food Safety Advice:
- Make sure to use fresh and clean vegetables.
- Make sure to wash your hands before and after handling the dough.
Food History:
Mixed vegetable thalipeeth is a traditional Indian flatbread that is made with a variety of vegetables and spices. It is believed to have originated in the western part of India.
Flavor Profiles:
Mixed vegetable thalipeeth has a savory and spicy flavor with a hint of sweetness from the vegetables.
Serving Suggestions:
Mixed vegetable thalipeeth can be served as a snack or as a side dish with a meal.
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Region: Indian