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.

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.

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.