Carrot and Cabbage Thalipeeth

Ingredients list for Carrot and Cabbage Thalipeeth

• 1 medium Carrot
• 1/4 medium Cabbage
• 1 1/2 cups Thalipeeth bhajnee flour
• 6-7 Fresh coriander sprigs
• to taste Salt
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• to serve White butter

Method

1. Peel and grate the carrot. Grate the cabbage. Finely chop coriander leaves.
2. Take the thalipeeth flour in a parat, add carrot, cabbage, coriander leaves, salt, red chilli powder and turmeric powder and mix well. Add sufficient water and knead into a soft dough.
3. Heat a non-stick tawa.
4. Dampen your palms with some water and divide the dough into equal portions.
5. Again dampen your palms with some water, place a portion of the dough on the hot tawa and spread with your fingers to a semi-thick disc.
6. Make a few holes on each disc, drizzle some oil on the edges and on top and cook on medium heat for 2 minutes. Flip and cook for 2 minutes. Make more thalipeeth with the remaining dough.
7. Cut each thalipeeth into 4 equal triangles, place them on serving plates and serve hot with white butter.