Name: Cabbage Thalipeeth recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Cabbage - ¾ -1 cup (minced); Oats Flour – ½ cup (blend rolled oats into fine powder); Jowar/great millet Four – ½ cup; Pearl Millet/ Bajra Flour – ½ cup; Gram flour – ¼ cup; Wheat flour – 1/2 cup; Lemon Juice – 1 tbsp; Red chilli powder – 1 1/2 tsp; Turmeric – ½ tsp; Onion – ½ medium finely chopped; Salt to taste; Ghee / Oil– 1/2 tbsp. for kneading + 3 tbsp for greasing thalipeeth; Water as required for kneading; Green paste - green chillies – 3- 4 medium hot; Garlic cloves– 5-6; Coriander leaves – ½ cup; Grated Ginger – 1 ½ tbsp.; Serving – Pickle or any dip

ABOUT Cabbage Thalipeeth RECIPE

Quick, nutritious thalipeeth is been prepared using Cabbage, different types of flours and seasoned with spices. It tastes amazing with pickle. This is quick and wholesome dish goes well with pickle or with tea or coffee.

Ingredients Serving: 4

Cabbage - ¾ -1 cup (minced)
Oats Flour – ½ cup (blend rolled oats into fine powder)
Jowar/great millet Four – ½ cup
Pearl Millet/ Bajra Flour – ½ cup
Gram flour – ¼ cup
Wheat flour – 1/2 cup
Lemon Juice – 1 tbsp
Red chilli powder – 1 1/2 tsp
Turmeric – ½ tsp
Onion – ½ medium finely chopped
Salt to taste
Ghee / Oil– 1/2 tbsp. for kneading + 3 tbsp for greasing thalipeeth
Water as required for kneading
Green paste - green chillies – 3- 4 medium hot
Garlic cloves– 5-6
Coriander leaves – ½ cup
Grated Ginger – 1 ½ tbsp.
Serving – Pickle or any dip

Instructions

Blend garlic, green chillies, grated ginger, coriander leaves into coarse paste.
Wash cabbage and run through a food processor or mince it using mixer. Don’t make a paste.
In a large deep bowl take wheat flour, Jowar flour, Bajra flour, Oats flour, gram flour, salt, prepared green paste, oil, lemon juice, red chilli powder, turmeric, finely chopped onion. Mix well.
Add minced cabbage. Mix it well.
Add water, slowly at a time and knead it into a smooth dough. Cover and keep aside for 10 minutes.
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.
Make a small hole in the center using index finger. This step helps thalipeeth in even cooking.
Heat nonstick tava 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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