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Prep Time10 minutes
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Cook Time15 minutes
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Serving2
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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
Mix all ingredients to make dough; the dough should be soft and spreadable
Take a karai or nonstick wok-like dish, grease it well and heat it up on medium heat
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
Make 5-6 finger-sized holes in the thalipeeth
Cook on slow fire, add oil around and in holes; cover so the upper portion of the thalipeeth can be cooked by the steam
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
Serve with pickle or other condiments
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