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
-
- For the chutney
- 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.
- 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
- Peel & grate the lauki & squeeze out the excess water from it.
- 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.
- 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.
- Now carefully flip the thalipeeth over a hot pan & remove the muslin cloth.
- Add some ghee or oil to those holes and cook it nicely from both sides.
- Serve hot with the chutney