Lauki Thalipeeth

Prep. : 20 Mins
Cook : 20 Mins

Total Time :
40 Mins

Cuisine : Indian
Servings : server 4

Grated Lauki 400 gms
Rajgira atta(Amaranth flour) – 1 cup
Shingade ka atta(water chestnut flour) – 1 cup
Kuttu ka atta(buckwheat flour) – ½ cup
Sendha namak(rock salt) – to taste
Chopped chillies – 2-3
Sesame seeds – 1 tbsp
Ghee or oil – for frying

For chutney

Grated coconut ½ cup
Roasted peanuts ¼ cup
Green chillies – 2
Sendha namak to taste
Chopped ginger – 1 tbsp

    1. For the chutney
    2. In a mixer grinder, add all the ingredients & blend it to a smooth paste. You can use a little water to adjust the consistency. Remove in a bowl.
    3. Then give a tadka to the chutney. Add oil to a hot pan, followed by 1 red chilli & curry leaves& pour it on the chutney.

For Thalipeeth

  1. Peel & grate the lauki & squeeze out the excess water from it.
  2. In a large bowl, add the lauki, singhade ka atta, rajgira atta, kuttu ka atta, salt, chillies, sesame seeds & mix everything well. Make a soft dough using enough water. Rest the dough for 10-15 mins.
  3. Make a small ball of the dough & place it over a wet muslin cloth. Spread it evenly with your hands. Make three holes in the center.
  4. Now carefully flip the thalipeeth over a hot pan & remove the muslin cloth.
  5. Add some ghee or oil to those holes and cook it nicely from both sides.
  6. Serve hot with the chutney
Save This Recipe
0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments

Request a
Recipe

Are you a passionate cook looking to showcase your skills in our website? Submit your recipe and get a chance to feature your skills with us.

Subscribe & get Free Bonus Healthy Recipe with your favorite ingredient.

    0
    Would love your thoughts, please comment.x
    ()
    x