Potato Thalipeeth - SK Khazana

Main Ingredients	Potatoes, Buckwheat flour
Cuisine	Indian,Maharashtrian
Course	Snacks and Starters
Prep Time	21-25 minutes
Cook time	16-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Potato Thalipeeth - SK Khazana

• 3 medium Potatoes parboiled and peeled
• 1 1/2 cups Buckwheat flour
• 1 tablespoon Ginger-green chilli paste
• 2 tablespoons coriander leaves chopped
• 1/4 cup Roasted peanuts crushed
• to taste Rock salt (sendha namak)
• 1/2 teaspoon Ghee
• for shallow frying Ghee

Method

1. Grate potatoes into a bowl, add buckwheat flour, ginger-green chilli paste, coriander leaves, peanuts, rock salt and ½ tsp ghee and mix well. Add sufficient water and knead to a soft dough.
2. Dampen your palms, take a portion of the mixture, place it on a non-stick tawa, and spread it into medium sized slightly thick disc. Make some holes on the surface. Switch on the heat and drizzle some ghee into the holes and all around the edges, and shallow-fry, turning sides till the colour is deepened on both sides and the thalipeeth is crisp.
3. Transfer the thalipeeths on individual serving plates and serve hot.