Name: Root Vegetables Oats Thalipeeth recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Oats Flour – 1 ½ cup (blend toasted rolled oats into fine powder); Boiled Potato – 1 medium; Sweet Potato – 1 small or ½ cup (boiled or Microwaved); Yam – ½ cup (boiled or Microwaved); Finely chopped onion – ½ medium; Cumin powder – 1tsp; Finely chopped coriander leaves – 1 ½ tbsp; Lemon juice – 1 tsp; Salt to taste; Oil – ½ tbsp for tempering + 1/2 tbsp. for kneading + 3 tbsp for greasing thalipeeth; For Coarse green paste – Green chillies – 1-2; Grated or chopped ginger – 1 ½ tsp; Garlic cloves - 3; Serving – Pickle or any dip

Ingredients Serving: 4

Oats Flour – 1 ½ cup (blend toasted rolled oats into fine powder)
Boiled Potato – 1 medium
Sweet Potato – 1 small or ½ cup (boiled or Microwaved)
Yam – ½ cup (boiled or Microwaved)
Finely chopped onion – ½ medium
Cumin powder – 1tsp
Finely chopped coriander leaves – 1 ½ tbsp
Lemon juice – 1 tsp
Salt to taste
Oil – ½ tbsp for tempering + 1/2 tbsp. for kneading + 3 tbsp for greasing thalipeeth
For Coarse green paste – Green chillies – 1-2
Grated or chopped ginger – 1 ½ tsp
Garlic cloves - 3
Serving – Pickle or any dip

Instructions

Peel Yam or Suran and cut into cubes. In another bowl soak 3-4 pieces of kokum in the 2 tbsp water. Once soaked. Apply that water on the yam pieces. Keep aside for 15 minutes
Remove and rinse them well in water.
Peel and Wash all other root vegetables thoroughly under running water. Pat dry. Arrange them on baking tray. apply some oil and salt. Microwave for 7-8 minutes or until tender. Or simply cook in presser cooker.
Let them cool. Mash it or blend it.
Blend garlic, ginger and green chilli into coarse paste.
In a nonstick pan, heat oil. Add finely chopped onion. Cook till translucent.
Add prepared green paste. Cook till raw aroma goes away. Add cumin powder, Salt. Mix well.
Add lemon juice and finely chopped coriander leaves. Mix well.
Add Mashed or blended root vegetable mixture. Mix well till it incorporates well with each other.
Remove in a plate. Let it cool. Keep this mixture in refrigerator for 15 -20 minutes
After 15-20 minutes remove the mixture from refrigerator. Add oats flour. Knead it into a smooth dough. If dough is too sticky add more oats flour.
Divide dough into 10-12 equal parts. Shape them into a smooth ball.
Cover rolling board with plastic wrap or muslin cloth. Spread little oil evenly on the surface.
Take dough ball and flatten it using fingertips into a 4-5-inch diameter circle. Apply some oil in between rolling if required.
Heat nonstick pan or griddle, place thalipeeth on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
Flip it over and let it cook for few seconds. Apply some ghee.
Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides. Press in between with the help of spatula for even cooking.
Once cooked properly transfer it on a plate.
Top it with ghee and serve hot with pickle.

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