Halwai April 10, 2021

Ingredients:

• 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

Method:

  1. Mix the flour together with baking soda, flax seeds, sunflower seeds, turmeric, coriander, green chillies, salt , asafoetida ,cumin ,grated ginger and salt.
  2. Mix curd with cucumber. The water in cucumber will help bind the dough.
  3. Make a pit in the centre of the flour mix, add the curd and cucumber mixture slowly.
  4. Incorporate and knead with gentle motions till the all the mixture is incorporated and the consistency is little runny.
  5. With a little oil on the palm gently place the dough aside and let it rest for 15 minutes.
  6. Heat pan on a low flame throughout the cooking, add little oil.
  7. Make a portion of 30 gms for each thali peeth.
  8. Flatten each between your palms gently and try to keep the dough together.
  9. Do not worry of shapes.
  10. Cook the thali peeth on slow flame, basting with oil regularly till both the side are well cooked.
  11. Serve it with hung curd raita, coriander chutney or Maharashtrian garlic chutney.

Recipe courtesy of Chef Apoorv Bhatt