How to make Carrot and Cabbage Thalipeeth -
Grated cabbage and carrots make this thalipeeth super healthy. Do try
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Carrot (गाजर), Cabbage (बंदगोभी)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Carrot and Cabbage Thalipeeth checkout Stir Fried Vegetables with Chilli and Basil, Vegetable Crudites With GreekYogurt Dip, Chinese Stir-Fried Vegetables, Vegetable Tempura . You can also find more Snacks and Starters recipes like Brinjal Tiramisu Rice Rawa Upit Kairi Poha Dahi Methi Puri - SK Khazana
Carrot and Cabbage Thalipeeth Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Carrot and Cabbage Thalipeeth Recipe
Carrot 1 medium
Cabbage 1/4 medium
Thalipeeth bhajnee flour 1 1/2 cups
Fresh coriander sprigs 6-7
Salt to taste
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
White butter to serve
Method
Step 1
Peel and grate the carrot. Grate the cabbage. Finely chop coriander leaves.
Step 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.
Step 3
Heat a non-stick tawa.
Step 4
Dampen your palms with some water and divide the dough into equal portions.
Step 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.
Step 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.
Step 7
Cut each thalipeeth into 4 equal triangles, place them on serving plates and serve hot with white butter.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
