• Plain flour – 1.5 cup
• Millet flour (bajra) – 1/2 cup
• Jowar flour (rye flour) – 1/2 cup
• Cucumber grated – 300 gms (do not squeeze water)
• Curd – 50 gms
• Flax seeds – 2 tbsp
• Turmeric – 1/4 tbsp
• Sunflower seeds – 2 tblsp
• Chopped coriander – 20 gms
• Chopped Green chillies – 10 gms
• Asafoetida powder – A pinch
• Cumin (roasted) – 5 gms
• Baking soda – 1/4 tbsp
• Grated Ginger – 10 gms
• Oil – 30 ml
• Salt – 15 gms
- Mix the flour together with baking soda, flax seeds, sunflower seeds, turmeric, coriander, green chillies, salt , asafoetida ,cumin ,grated ginger and salt.
- Mix curd with cucumber. The water in cucumber will help bind the dough.
- Make a pit in the centre of the flour mix, add the curd and cucumber mixture slowly.
- Incorporate and knead with gentle motions till the all the mixture is incorporated and the consistency is little runny.
- With a little oil on the palm gently place the dough aside and let it rest for 15 minutes.
- Heat pan on a low flame throughout the cooking, add little oil.
- Make a portion of 30 gms for each thali peeth.
- Flatten each between your palms gently and try to keep the dough together.
- Do not worry of shapes.
- Cook the thali peeth on slow flame, basting with oil regularly till both the side are well cooked.
- Serve it with hung curd raita, coriander chutney or Maharashtrian garlic chutney.
Recipe courtesy of Chef Apoorv Bhatt