RAJGIRA THALIPEETH
Rajgira Thalipeeth is a delish gluten free, vegan and healthy flatbread made from amaranth flour, potato and spices. As no grain flour, onion, garlic is used, makes it an ideal flatbread to enjoy during Navaratri or Ekadashi Fasting.
Ingredients
- 1½ cups rajgira flour amaranth flour
- 1 cup mashed potato
- ¾ -1 tsp sendha namak rock salt
- ¼ cup fresh coriander chopped
- 1 tsp cumin seed
- 2 tbsp sesame seeds
- 1-2 green chillis finely sliced
- 1 tsp ginger paste
- ½ cup peanuts or cashew nuts chopped coarsely
- ¼ cup water
- oil/ghee for shallow frying
FOR SERVING:
- some plain yogurt
Instructions
- Sift the flour into a big bowl.
- Add rock salt, cumin seeds, and sesame seeds and mix well into the flour.
- Add the remaining ingredients and form a dough. Use little water at a time. The dough should not be too soft or too hard.
- Heat a tawa or frying pan over medium heat.
- Have a bowl of water ready, and a wet small piece of cloth.
- Place the wet cloth on a board or rolling board.
- Divide the dough into 7-8 golf ball size parts.
- Take one part, place it on the wet cloth. Wet your fingers and pat it into a circle of about 4-5 inches in diameter.
- Lift the wet cloth with the thalipeeth from the corners and turn it over onto the hot tawa or pan.
- Let the thalipeeth roast for 1-2 minutes.
- Turn it over using a spatula. Let it roast for 1-2 minutes.
- Drizzle ghee or oil around it and cook till light brown specks appear on both sides.
- Repeat the above steps with the remaining dough. In between you may need to wet the cloth again.
- Serve hot thalipeeth with some yogurt, butter, ghee or peanut yogurt raita (dip).
Notes
- Add spices according to your taste.
- Use aluminum foil or parchment paper instead of a cloth.
- If you can pat the thalipeeth directly on the hot tawa then use that method.
- Use mashed pumpkin or sweet potato instead of potato.
- Add water in small quantities when making the dough as it depends on the potatoes how much you may need