Ingredients with Measurements:
- 2 cups of whole wheat flour
- 2 large potatoes, boiled and mashed
- 2 tablespoons of oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- 1/2 teaspoon of asafoetida
- Salt to taste
- 2 tablespoons of chopped coriander leaves
- 2 tablespoons of chopped green chilies
Special equipment needed:
- Rolling pin
- Frying pan
Step-by-step instructions:
1. In a large bowl, mix together the whole wheat flour, mashed potatoes, oil, cumin seeds, coriander powder, red chili powder, turmeric powder, garam masala, asafoetida, salt, coriander leaves, and green chilies.
2. Knead the mixture into a soft dough.
3. Divide the dough into 8-10 equal portions.
4. Roll each portion into a thin circle of about 6-7 inches in diameter.
5. Heat a frying pan over medium heat.
6. Place the thalipeeth on the pan and cook for 2-3 minutes on each side, until golden brown.
7. Serve hot with chutney or pickle.
Time:
Preparation Time: 15 minutes
Cooking time: 15 minutes
Temperature: Medium heat
Serving Size: 8-10 thalipeeth
Nutritional Information:
Calories: 150
Fat: 5 g
Carbohydrates: 25 g
Protein: 4 g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour or any other flour of your choice.
- Potatoes can be substituted with sweet potatoes.
- Green chilies can be substituted with red chilies.
Variations:
- Add grated carrots or peas to the dough for added nutrition.
- Add chopped onions or garlic to the dough for added flavor.
- Add chopped herbs like mint or cilantro to the dough for added flavor.
Tips and tricks:
- Make sure the dough is soft and pliable before rolling it out.
- Roll the thalipeeth as thin as possible for a crisp texture.
- Cook the thalipeeth on medium heat to ensure that it cooks evenly.
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 or in the microwave.
Presentation ideas:
The thalipeeth can be served with chutney or pickle and a side of yogurt.
Garnishes:
The thalipeeth can be garnished with chopped coriander leaves or grated coconut.
Pairings:
The thalipeeth can be paired with chutney, pickle, yogurt, or any other accompaniment of your choice.
Suggested side dishes:
The thalipeeth can be served with a side of raita, salad, or any other accompaniment of your choice.
Troubleshooting advice:
- If the thalipeeth is not cooking evenly, reduce the heat and cook for a few more minutes.
- If the thalipeeth is too dry, add a few drops of water to the dough and knead it again.
Food safety advice:
- Make sure to use fresh ingredients for the best flavor and texture.
- Store the thalipeeth in an airtight container in the refrigerator to keep it fresh.
Food history:
Thalipeeth is a traditional Indian flatbread that is made with a variety of flours and spices. It is believed to have originated in the state of Maharashtra in India.
Flavor profiles:
The thalipeeth has a savory flavor with hints of cumin, coriander, red chili powder, and garam masala.
Serving suggestions:
The thalipeeth can be served as a snack or as a part of a meal.
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Region: Indian