Prep Time: 20 min
Cooking Time: 30 min
Serves: 3 to 4
Yields: 12 to 13
- Jowar flour - 1.5 cups
- Wheat flour - 1/2 cup
- Rice flour - 2 tbsp
- Besan - 2 tbsp
- Semolina (dry roasted) - 1 tbsp
- Ragi flour - 1 tbsp
- Onion (finely chopped) - 1 large sized
- Cilantro (finely chopped) - 3 tbsp
- Cumin powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Red chilly powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Salt - to taste
- Vegetable oil - 1 tbsp
- Ghee/Oil - as reqd
- Water - approx 1.25 to 1.5 cups
- Combine all ingredients in a large mixing bowl; knead to a stiff dough adding water little by little; the dough should be firm enough as chapathi dough.
- Take a tablespoon of vegetable oil on the palm; pour oil on the dough and knead again to a smooth, firm dough.
- Set aside the dough for about 10 to 15 min covered with a lid/damp cloth.
- Once done, knead the dough again & roll them in to large lemon sized balls.
- Meanwhile heat an iron griddle on low flame; smear few drops of oil/ghee on the surface.
- Take a zip lock sheet/banana leaf and grease on one side with few drops of oi/ghee.
- Place a single dough ball on the center of the sheet; flatten it evenly & gently using your palm to a thick circle of 4" diameter; make a small hole in the center of the flattened circular dough using your index finger.
- Now place the flattened dough on your right palm with the zip lock sheet above it.
- Rip off the zip lock sheet & place the flattened dough on the hot iron griddle.
- Increase heat to medium, smear few drops of oil/ghee all around the edges, on the upper surface, in the center hole and cook both sides until golden brown & crisp.
- Repeat similar method until all thalipeeth are done.
- Stack them up in a casserole to maintain heat, softness & crispness.
- Serve them hot with spicy yogurt dip, homemade lemon pickle and badam milk or any other raita, pickle and refreshing drink of your choice.
Prep Time: 20 min
Serves: 2 to 3
- Thick yogurt - 2 cups
- Sugar - 1 to 2 tsp
- Salt - 1/4 to 1/2 tsp
- Black salt - 1/4 tsp
- Dry roasted & pounded cumin seeds - 1/4 to 1/2 tsp
- Kashmiri red chilly powder - 1/4 tsp
- Red chilly powder - 1/4 tsp
- Finely chopped cilantro - 2 tsp
- Whisk thick yogurt in a large mixing bowl.
- Add all the other ingredients (adjust according to your taste) & whisk well once again.
- Garnish with finely chopped cilantro.
- Serve either at room temperature or chilled.
- Serves as a best accompaniment to all roti varieties such as chapthis, phulkas, kulcha, pooris, luchi, bhature, stuffed parathas and thalipeeth.
Prep Time: approx 17 days
- Fresh Lemons (pure yellow color) - 6 medium sized
- Turmeric powder (adjust) - 1 to 2 tsp
- Salt (adjust) - 1 to 2 tbsp
- Red chilly powder (adjust) - 2 to 3 tbsp
- Asafoetida powder - 1/2 tsp
- Sesame oil - 1/2 cup
- Wash lemons & pat dry.
- Cut each lemon in to 8 small pieces.
- Add salt, turmeric powder, mix well, close with lid & set aside for about a week in a warm place at room temperature.
- Stir contents well every day for at least two times & continue the same for about a week to ensure even pickling.
- Add red chilly powder, asafoetida powder, more salt if required & combine well.
- Heat sesame oil in a wok until smoking point in medium flame.
- Set aside to cool; add cooled oil to the pickle and mix well.
- Adjust ingredients according to taste.
- Leave the mixture as such for about 10 days in a warm place at room temperature; stir contents quite often to ensure even pickling.
- Once again adjust ingredients according to taste.
- Lemon pickle is now ready to be served on your plate along with your favorite dishes!!!
Prep Time: 10 min
Soaking Time: 40 min
Cooking Time: 10 to 12 min
- Badam / Almonds - 1/3 cup
- Milk (to grind & cook) - 1/2 liter
- Saffron strands - pinch
- Cardamom powder - 1/2 tsp
- Rose water - 2 tsp
- Sugar - 2 to 3 tbsp
- Almonds (sliced) - 2 tsp
- Soak almonds in hot water for about 30 to 40 min.
- Drain water & peel off skin.
- Grind peeled almonds using small dry grinding jar of the mixie to a fine paste adding required quantity of milk.
- Combine almond paste with rest of the milk & allow to boil for about 5 min.
- Now add saffron strands, sugar & allow to boil for another 5 min.
- Now add cardamom powder, rose water & allow to boil for a min or two.
- Serve either warm or chilled.
- Garnish with sliced almonds at the time of serving.