Rajgira Thalipeeth: 20-Min Recipe

Yet another one of India's wonderful flatbreads -- many of our flatbreads recently caught the notice of TasteAtlas -- this variety of thalipeeth, which contains protein and fibre-rich rajgira or amaranth, makes for a filling and rather appetising breakfast, discovers Hitesh Harisinghani.

Ingredients

• 250 gm rajgira or amaranth flour
• 2 medium-sized potatoes, boiled, peeled
• 1 onion, sliced, optional
• 125 gm ground peanuts
• 2 tsp yoghurt

Ingredients, continued

• 3 green chillies
• ½-inch piece ginger, peeled, roughly chopped
• Handful fresh green dhania or coriander leaves or cilantro, chopped
• Oil for frying the thalipeeth
• Salt to taste, about 1½ tsp

Method

• Grate the boiled potatoes with a large-hole grater or kadukas and keep aside.
• Pound the ginger and the chillies in a mortar and pestle to make a coarse paste and keep aside.

Method, continued

• In a large plate/thali or bowl, add grated potatoes, ginger-chilly paste, coriander leaves, sliced onion, peanut powder, yoghurt, salt.
• Omit the onion if these thalipeeth are being eaten during fasting.

Method, continued

• Knead well to make a soft dough.
  Divide the dough into 1½-inch diameter balls.

Method, continued

• Grease a tawa with a little oil and take 1 dough ball, flatten and spread the mixture flat.
  Now heat the tawa over medium heat and let the thalipeeth cook for 3-4 minutes.
  Flip and cook the thalipeeth on the other side too.
• Repeat for the rest of the dough balls.
• Serve hot with yoghurt; Servings: 5-6.

Tips
You can use sendha namak or rock salt instead of regular salt.
Some add a pinch of jeera seeds and/or til or sesame seeds to the dough.