Cabbage Thalipeeth/Cabbage Thepla/कोबीचे थालीपीठ.



Cabbage thalipeeth or thepla is a pretty breakfast dish or one can carry it on travelling also.Generally children’s make faces for eating cabbage ,so thalipeeth/thepla is a good option.



CABBAGE-THALIPEETH



course : breakfast,snacks

cuisine : maharashtrian,gujrati

prep time : 15 minutes

cook time : 20 minutes

total time : 30 minutes

servings : 4-5

author : suchita pradeep



INGREDIENTS :

  • 1 cup grated cabbage (किसलेली पत्ता कोबी)
  • 2 cup wheat flour (गव्हाचं पिठ)
  • 1/2 cup besan/gram flour (बेसन)
  • 1/4 cup bajra flour (बाजरीचे पिठ)
  • 2-3 onion puree
  • 2-3 tomato puree
  • 5-6 red chillies / 2-3 tsp chilli powder.
  • 8-9 garlic cloves (लसुण)
  • Chopped Coriander(कोथंबीर)
  • Turmeric powder(हळद)
  • Cumin seeds (जिरा)
  • Carom seeds (ओवा)
  • Salt to taste
  • Cooking oil


METHOD:

  • First grate the cabbage.
  • Now make a puree of sliced onions and sliced tomatoes.
  • Make a fine paste of red chillies and garlic clove.
  • Mix grated cabbage,onion and tomato puree, coriander leaves, and chilli-garlic paste all together.
  • Now to the above mix first add besan and bajra flour and mix it well.
  • Now add required amount of wheat flour to the above batter and make a tough dough.
  • See that you don’t add water to it as the onions and tomatoes have sufficient water in it .
  • Keep the tava on the gas and warm it.
  • Take a ball size dough and roll it in circular way as we roll chapati.
  • Add flour while rolling so that the dough doesn’t sticks.
  • Now with the tips of fingers make the holes on the rolled thalipeeth/thepla.
  • Lift the thalipeeth/thepla and put it on the tava.
  • Roast it evenly from both sides.
  • Brush with oil from both the side till the thalipeeth /thepla becomes crispy from both the sides and gets cooked properly.
  • Your Cabbage thalipeeth/thepla is ready to eat.

img_20181024_212744_hht2569257761306612370.jpg



STEP BY STEP METHOD OF PREPARING CABBAGE-THALIPEETH|CABBAGE-THEPLA



  • First grate the cabbage.

  • Now make a puree of sliced onions and sliced tomatoes.
  • Make a fine paste of red chillies and garlic clove grated cabbage,onion and tomato puree, coriander leaves, and chilli-garlic paste all together.

  • Now to the above mix first add besan and bajra flour and mix it well.
  • Now add required amount of wheat flour to the above batter and make a tough dough.

IMG_20181024_210027_HHT.jpg

  • See that you don’t add water to it as the onions and tomatoes have sufficient water in it .

IMG_20181024_210932_HHT.jpg

  • Keep the tava on the gas and warm it.
  • Take a ball size dough and roll it in circular way as we roll chapati.

IMG_20181024_211050_HHT.jpg

  • Add flour while rolling so that the dough doesn’t sticks.

IMG_20181024_211203_HHT.jpg

  • Now with the tips of fingers make the holes on the rolled thalipeeth/thepla.

IMG_20181024_211215_HHT.jpg

  • Lift the thalipeeth/thepla and put it on the tava.

IMG_20181024_211230_HHT.jpg

  • Roast it evenly from both sides.
  • Brush with oil from both the side till the thalipeeth /thepla becomes crispy from both the sides and gets cooked properly.

IMG_20181024_211424_HHT.jpg

  • Your Cabbage thalipeeth/thepla is ready to eat.
  • Serve it with curd or mango pickle or tomato sauce as per your taste.

img_20181024_212705_hht2194280895034463984.jpg



Posted in: Authentic dishes

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