Thalipeeth, The Yellow Chilli Style

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Ingredients list for Thalipeeth, The Yellow Chilli Style

• ½ cup Wheat
• ½ cup Jowar
• ½ cup Bajra
• ½ cup Chana
• ½ cup Dhuli urad dal
• ½ cup Chana dal
• 1 medium Onion
• 1-2 Green chillies finely chopped
• 1 tablespoon Fresh coriander leaves chopped
• to taste Salt
• for deep-frying Oil
• Kharda
• 1½ tablespoons Oil
• 1 teaspoon Cumin seeds
• 10-12 Garlic cloves
• 5-6 large Green chillies
• 5-6 small Green chillies
• to taste Sea salt
• Cheese spread
• 1 cup Yogurt
• 2 tablespoons Cheese spread
• Garnish
• Sumac powder as required

Method

1. To make the thalipeeth, dry-roast the gehun, jowar, bajra, chana, urad dal and chana dal in a non-stick pan till fragrant. Cool and grind into a fine powder.
2. Chop the onion.
3. Transfer the ground powder into a bowl, add the onion, green chillies, chopped coriander, little water and salt. Mix well and knead into a medium soft dough.
4. Heat a non-stick tawa. Place a muslin cloth on a worktop. Divide the dough into equal portions and place a portion one-by-one on the cloth. Using little water, pat into a medium thick three-inch round thalipeeth.
5. Place the thalipeeth on the tawa and cook, basting with oil, on medium heat till golden brown from both the sides. Apply water on top at regular intervals.
6. To make kharda, heat oil in a non-stick pan. Add the cumin seeds and as they begin to change colour, add the garlic cloves, large green chillies, small green chillies and sea salt. Cover and cook till the chillies are softened.
7. To make cheese spread, hang the yogurt in a muslin cloth overnight, in the fridge, and drain out the whey. Take the hung yogurt in a bowl. Whisk well.
8. Add the cheese spread and mix well. Put the mixture into a piping bag fitted with a star nozzle.
9. Take the sautéed chillies and garlic in a mortar and crush well with a pestle into a coarse chutney. This is kharda.
10. Place the thalipeeth on a plate and pipe out rosettes of the cheese spread mixture on each of them. Sprinkle little sumac powder on top.
11. Transfer the prepared thalipeeth onto a glass plate and place little portions of the kharda on top of each thalipeeth.
12. Serve immediately.