Thalipeeth with Yoghurt
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Ingredients
- 150 g sorghum flour (jowar)
- 80 g gram flour
- 50 g rice flour
- 1 onion, finely chopped
- 10 g fresh coriander, chopped
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 1 tsp chilli powder
- 3 tbsp vegetable oil
- 200 g natural yoghurt
Nutrition (per serving)
- Calories
- 421 kcal
- Protein
- 12.8 g
- Carbohydrate
- 53.3 g
- of which sugars
- 7.7 g
- Fat
- 15.8 g
- of which saturates
- 2.3 g
- Fibre
- 6.3 g
- Salt
- 0.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the sorghum flour, gram flour and rice flour with the chopped onion, coriander, cumin seeds, sesame seeds and chilli powder.
- 2
Add enough warm water to bring it together into a soft, workable dough.
- 3
Divide into 4 portions and pat each one out directly in a hot, lightly oiled pan into a thin round, poking a few holes in the middle with a finger.
- 4
Drizzle with a little of the vegetable oil and cook for 3-4 minutes on each side over medium heat until golden and cooked through.
- 5
Serve hot with the natural yoghurt.
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