This dish is usually made with potatoes. We are going to use sweet potatoes instead which add a bit more color and sweetness to the dish. This is delicious by itself as a snack or with chapati. Sweet potatos are a great source of antioxidants, iron, copper, manganese and vitamin A.
Ingredients
2 cup chopped sweet potatos 2 tea spoon cumin 2 pinch asafoetida 2 vertically split green chillies 2 tablespoon peanut powder/chutney 1 tablespoon oil
1 tsp red chilli powder (not required if you use ground peanut chutney) salt per taste
1/2 cup chopped cilantro
Method
Heat oil in a pan and when hot add cumin/jeera, green chillies and asafoetida and let the jeera crackle and brown a bit. Add chopped potatos and shake the pan to coat it with oil and continue stir-shake frying on high heat.
Continue frying till sides of potatos get brown and the edges are crispy as well as th epotatos are cooked. Season with salt.
Remove from heat. Add peanut powder, red chilli powder (or peanut chutney which is nothing but a mixture of the same). Add chopped cilantro and mix.
Variations
You can add some chopped spring onions to give the dish some volume and crunch.
Thalipeeth is a Maharashtrian (Western Indian) flat bread prepared on stove-top non stick pan or iron skillet. It is made from flour of variety of roasted lentils, legumes and wheat. It is very healthy and can be prepared with very little oil. It is served with yogurt, pickle or chutney's on the side.
Ingredients
1/2 packet K-Pra Thalipeeth Bhajani (Roasted Lentil Flour) 1 tea spoon red chilli powder (optional) 1/2 tea spoon turmeric powder (optional)
salt per taste 1 cup chopped spring onions 1/2 cup chopped cilantro
Non stick cooking spray / oil / ghee
Method
Mix Bhajani, red chilli powder, turmeric powder, chopped spring onions and cilantro. Add some cold water, little at a time to form a wet, formable dough. Remember that the bread is not formed by rolling or stretching but by patting the dough on the pan with your palm.
If you are using electric stove, turn it to maximum setting without the pan on top till the filament glows bright red.
Apply some cooking spray to a big non stick pan. Place the ball of dough on the center of the pan, and wet your hand while being off the cooking range.
Slowly press down the dough in small pats, repairing the edges together after every few pats. You should not form the bread in one single pat of palm but many gentle pats, to slowly and evenly expand the dough around in the pan.Create a small hole at the centre and pour some oil or ghee. This is to stop the bread from sticking to the pan at the centre and make it easier to come off the pan when cooked without breaking.
Now Place pan on the heated stove and cover the pan.
Cook on high till the oil in the center of flatbread is absorbed, then turn the heat to medium and continue to cook covered. Do not attempt to loosen the flatbread or flip it till the bottom side is done nice and hard, else you will most certainly break the bread.
After the bottom side is done, slightly loosen the flatbread from the sides and give the pan a bit of shake. This will free the flat bread off the pan. Flip, and cook covered on medium till the other side is done.
If you like it slightly crispy flip again and cook uncovered according to preference.
Serve with 0% Fage Yogurt for a low calorie yet very filling meal.
Variations
You can add any of spring onions, grated radish, cabbage, leftover daal, coarse ground peanuts, thin garlic slices to the flour to create your own Thalipeeth.
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