Saturday, February 6, 2010


1/2 cup Rice Flour
1/2 cup Gram Flour
1 tbsp Semolina
2 cups cabbage
1 medium Onion,
2-4 Green Chillies,
Coriander Leaves,
1/2 tsp Jeera Powder
1/2 tsp dhaniya Powder
1/2 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
Salt to taste
Oil for roasting

Finely chop the cabbage, onion, green chillies and coriander leaves.
Mix all the ingredients except oil it into stiff dough using water.
Heat the griddle and apply oil. Keep a small ball in the centre of the griddle and flatten using a ladle or fingers to make the thinnest roti you can.
I also make a small hole in the centre, like the way traditional Maharastrians make to pour a tsp of oil. Oil is applied in the centre as well as the edges of the thalipeeth. Cook evenly and roast both sides to crisp.
Serve with yogurt and pickle.

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