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