Empty My Fridge
#shorts Mom’s Thalipeeth
Ingredients
- Flour2 ½ cups
- Rice flour½ cups
- Chickpea flour½ cups
- Onion1
- Cilantro½ cups
- Salt2 tsp
- Sesame seed2 tsp
- Carom seed1 tsp
- Ginger1 tsp
- Garlic2 tsp
- Chili pepper1 tsp
- Chili powder1 tsp
- Turmeric · ground½ tsp
- Cumin · ground1 tsp
- Coriander seed · ground1 tsp
- Oil1 tbsp
Instructions
- Put all the flours in a bowl, then add the onion, cilantro, salt, sesame seeds, carom seeds, ginger, garlic, green chili, red chili powder, turmeric, cumin and coriander. Mix well.
- Add water a little at a time and knead into a dough that is soft but not sticky; expect about 1⅓ cups, up to 1¾ cups. Knead in the oil at the end for another minute.
- Divide into 12 balls. Heat a non-stick pan over medium heat. Soak a paper towel in water and squeeze out all the water.
- Flatten each ball on the damp paper towel, either by rolling gently with a rolling pin or pressing with your fingers, to a round about 6 to 7 inches (15 to 18 cm) across.
- Poke 5 to 6 holes in each thalipeeth with your fingers so it cooks evenly.
- Lift the paper towel and flip the thalipeeth onto the hot pan. Cook for 1 minute, then flip. Add a few drops of oil on top, then flip again.
- Cook about 1 to 2 minutes per side, until golden brown, adding oil as needed on both sides.
- Repeat with the remaining dough and serve hot.
Summarized from Ministry of Curry's video. Watch it for the details.
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