THALIPEETH
थालीपीठ
Thalipeeth is a special dish that is added to list of recipes that I cook for my family,
thanks to Shruti who became my friend in Norway .I first time tasted this yummy and satiating dish at her home.
That day I was fasting and she offered me a new thing to eat which was made of Rajgira flour, roasted peanut powder, grated potato with a lots of desi ghee poured over it which was ultimately delicious.I found this dish to be filling, healthy, with possibility of variations in it and have made it many times now in my home ,always a different way . Thalipeeeth to me is another kind of 'Haath ki Roti' हाथ की रोटी but made in an easier way.Its specially worth mentioning that in the absence of Indian gas stove (which has flame burners)our options of cooking Indian food becomes really limited.
At my home I made Thalipeeth with a mix of flours (ie,Bajra ,Ragi ,Jwar ,Makka , Besan)with peanuts and boiled potatoes and one day I made methi thalipeeth with methi and onion in it .I am wondering how many variations in this recipe are possible.I have already seen many versions of this recipe on internet now (one is even sabudaana thalipeeth).because you can always change the ingredients depending upon the what you have in your home.
The recipe of methi thalipeeth is from TARLA DALAL'S FACEBOOK PAGE. In this they are using a plastic sheet (say no to plastic) to make it but I found it better to make it in on a wet cotton cloth (the way we make urad dal chandiya in North India during HOLI preparations).
The atta that we use for thalipeeth is not kneaded (so time saving) but is like a very thick paste where all the ingredients are just mixed together with necessary amount of water.
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