Name: Healthy Spring Onion Thalipeeth recipe by Sujata Hande-Parab at BetterButter
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4
Ingredients: Wheat flour - 3/4 cup; Finger Millet Flour - 1/2 cup; Sorghum/jowari/Great Millet - 1/2 cup; Gram flour - 3tbsp; Spring Onion green - 1 1/2 cup chopped; Spring Onion bulbs - 3 finely chopped; Green chilli finely chopped - 1(medium-hot); Coriander leaves -1/4 cup (for paste); Garlic cloves - 4-5 (for paste); Turmeric powder - 1/2 tsp; Roasted coriander powder - 1 tsp; Roasted cumin powder - 1 tsp; Lemon juice - 1/tbsp; Ghee/Oil - 1 tbsp for kneading + 3tbsp for shallow frying; Salt to taste; Water for kneading

ABOUT Healthy Spring Onion Thalipeeth RECIPE

Thalipeeth is a savoury muligrain pancake. It is a traditional Maharashtrian snack which is been prepared in every household in Maharashtra and konkan region. Tasty, healthy, quick to prepare it tatses amazing. In this recipe I have used spring Onion to make it more healthy. It is very good option for breakfast or snack.

Ingredients Serving: 4

Wheat flour - 3/4 cup
Finger Millet Flour - 1/2 cup
Sorghum/jowari/Great Millet - 1/2 cup
Gram flour - 3tbsp
Spring Onion green - 1 1/2 cup chopped
Spring Onion bulbs - 3 finely chopped
Green chilli finely chopped - 1(medium-hot)
Coriander leaves -1/4 cup (for paste)
Garlic cloves - 4-5 (for paste)
Turmeric powder - 1/2 tsp
Roasted coriander powder - 1 tsp
Roasted cumin powder - 1 tsp
Lemon juice - 1/tbsp
Ghee/Oil - 1 tbsp for kneading + 3tbsp for shallow frying
Salt to taste
Water for kneading

Instructions

IN A LARGE BOWL TAKE 1/2 CUP FINGER MILLET FLOUR, 1/2 CUP GREAT MILLET FLOUR & 3/4 CUP WHEAT FLOUR.
ADD 3 TBSP GRAM FLOUR. MIX IT.
ADD SALT, 1 CHOPPED GREEN CHILLI AND 1/2 TBSP SESAME SEEDS.
ADD 1/2 TSP TURMERIC, 1 TSP ROASTED CORIANDER & 1TSP CUMIN POWDER, & LEMON JUICE 1/2 TBSP. MIX WELL.
ADD 1/4 CUP CORIANDER LEAVES & 4 GARLIC CLOVES PASTE, 1 TBSP OIL.
ADD FINELY CHOPPED SPRING ONION GREEN 1 1/2 CUP AND BULBS 3. START MIXING IT.
ADD WATER SLOWLY AT A TIME AND KNEAD IT INTO A SOFT DOUGH. COVER AND KEEP ASIDE FOR 15-20 MINUTES.
DIVIDE THE DOUGH INTO 10-12 EQUAL PORTIONS. ROLL THEM INTO A SMOOTH BALLS.
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 " DIAMETER CIRCLE.
DRIZZLE SOME OIL/GHEE ON NON STICK PAN AND COOK THEM ON MEDIUM LOW FLAME FROM BOTH THE SIDES.
COOK THEM UNTILL GOLDEN BROWN AND LITTLE CRISP. SERVE HOT WITH GARLIC OR GREEN CHUTNEY.

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