CHUTNEY & PANEER THALIPEETH
Chutney & Paneer Thalipeeth is a delicious, gluten free, protein rich flatbread that can be enjoyed for breakfast or served with a curry as part of a main meal.
Ingredients
- 1¼ cup Farali Flour
- ¾ cup paneer grated
- ½ cup green chutney
- ½ tsp rock salt
- ½ tsp cumin seeds
- 2 tbsp sesame seeds
- 1 tsp ginger minced
- 1 tsp green chilli minced
- 1 tbsp oil/ghee
- extra oil/ghee for shallow frying
Instructions
- Add flour to a mixing bowl.
- Add all the other ingredients except for the extra oil/ghee.
- Bring everything together to form a soft dough. The chutney I used was enough to form the dough. You can add water if required.
- Put a tawa or frying pan over medium to low heat.
- Divide the dough roughly into eight parts. Roll into balls.
- Take a chopping board and dab it with some water. Place a small cotton cloth or parchment paper on it. (6" X 6" is ideal).
- Place one ball on the cloth or the parchment paper.
- Wet your fingers with some water. Pat the dough into a circle of about 5-6 inches.
- Lift the two corners of the cloth or paper at the top.
- Place the thalipeeth on the tawa, the cloth or paper will be on top.
- Peel the cloth or paper away.
- Allow the thalipeeth to cook for 1-2 minutes.
- Flip it and allow it cook for 1-2 minutes.
- Drizzle oil around the sides. Roast on both sides till brown specks appear.
- Repeat the steps using the rest of the dough.
- Serve thalipeeth with plain yogurt or a curry.
Notes
- The chutney and homemade paneer were moist so I didn't need to add any water. Add water is the dough is hard as it makes patting it into shape easier.
- Adjust ginger and chilli according to the taste of the chutney as sometimes it can be extra spicy.
- I didn't add any lemon juice as my chutney had raw mango. If required, add about 1 tbsp of lemon juice.