Thalipeeth (Fried pancakes with radish stuffing)

The fact is HD loves thalipeeth. Though it is a Maharashtrian recipe, it has crept into our Marwari kitchens cos we have been living in a small city of Maharashtra for generations now. Everyone has a favorite recipe mom used to make and so when HD mentioned it, I decided to give it a try. Unfortunately, it did not turn out quite as well as expected. This time around, my dear MIL made it and it was perfection and I made sure to make a note of it.

Preparation time – 15 mins

Servings – 6


½ cup gehin-ka-atta (wheat flour)

½ cup besan (gram flour)

½ cup jowar (millet flour)

1 onion, chopped

4-5 radishes, grated

½ tblsp zeera (cumin seeds)

1 tsp haldi (turmeric powder)

1 green chilli, chopped finely

1 tblsp red chilli powder

¼ cup green coriander leaves, chopped finely

Salt to taste

2 tblsp oil

Oil, to fry

Thalipeeth served with tomato ketchup

Thalipeeth served with tomato ketchup

Mix all the ingredients in a plate and make dough. There is no need to add water as the radish juice will be sufficient enough and will give a fine flavor to the thalipeeth. Vary salt and chilli according to taste.

Heat only 4-5 tblsp of oil in a pan. It should be just enough to surround the thalipeeth. Now take a 2 inch ball of dough and make a flat circular shape of it on the palm of your hand. Wet your hand with water if required. Make a small hole in the middle of thalipeeth and put it in the pan. Cover the pan and leave for 2-3 mins. Flip the thalipeeth and again leave it for 2-3 mins. It should turn deep golden in color. Drain the oil on paper/tissue and serve.

Serve thalipeeth with srikhand or curd or tomato ketchup.

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