THALIPEETH

  • Prep Time
    10 minutes
  • Cook Time
    15 minutes
  • Serving
    2
  • View
    525

This is one of my favorite snacks and every time I went back to my home in  Karwar to visit, my father (Vasudev) would request my mother to make these for me. It is traditionally a Maharashtrian mini-meal eaten at breakfast or as a snack. The knack is in making the thalipeeth in a vessel where the thalipeeth takes the shape of the vessel it’s cooked in. My mother (Radhabai) was from Belgaum and she introduced this version of the thalipeeth in Karwar where we lovingly called it “bhoka thalipeeth” which means thalipeeth with holes. The different variations are as tasty as the original one.

Ingredients

    Directions

    Between making thalipeeth, cool the dish by holding the bottom of the dish in water

    Step 1

    Mix all ingredients to make dough; the dough should be soft and spreadable

    Step 2

    Take a karai or nonstick wok-like dish, grease it well and heat it up on medium heat

    Step 3

    Take a ball of dough and spread from centre of pan to the side of the pan; use a little water on your hands to help spread the dough

    Step 4

    Make 5-6 finger-sized holes in the thalipeeth

    Step 5

    Cook on slow fire, add oil around and in holes; cover so the upper portion of the thalipeeth can be cooked by the steam

    Step 6

    Rotate vessel so that all sides are cooked (note: it is cooked on one side only); it is done when the bottom part of the thalipeeth is crispy and light brown in color

    Step 7

    Serve with pickle or other condiments

    You May Also Like

    Leave a Review

    Your email address will not be published. Required fields are marked *