जब कम समय में स्वादिष्ट नाश्ता बनाना हो तो थालीपीठ जरूर बनाएं|Lauki Thalipeeth recipe|

Let's make something delicious today - Thalipeeth! It's a yummy Marathi recipe, and we're going to show you how to make it the easy way. In this video, we'll guide you step by step. We've kept things simple, so you can follow along easily with our Thalipeeth recipe.
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Portions serving: 9-10 pax
Preparation time: 10 mins
Cooking time: 30 mins
Calories: 116 cal per portion
Ingredients:
For Thalipeeth:
Coriander seeds: 1 tbsp
Black pepper: 10-12 pcs
Jeera (cumin seeds): ½ tbsp
Green chilli: 2 pcs
Garlic: 4-5 cloves
Wheat flour: 1 cup
Jowar atta (sorghum flour): 1 cup
Bajra atta (pearl millet flour): 1 cup
Rice flour: ½ cup
Besan (gram flour): ½ cup
Salt: ½ tbsp
Ajwain (carom seeds): 1 tsp
Hing (asafoetida): a pinch
White sesame seeds: 2 tsp
Chopped onion: ½ cup
Chopped spring onion: ¼ cup
Chopped coriander: 1 tbsp
Turmeric powder: a pinch
Oil: 1 tbsp
Water: as required
For Tomato Thecha:
Oil: 1 tsp
Tomato (diced): ½ cup
Green chilli: 7-8 pcs
Garlic: 7-8 cloves
Jeera (cumin seeds): ½ tsp
Peanuts: 1 tbsp
Salt: a pinch
For serving:
White butter/Loni: 1 tbsp
Method:
For Tomato Thecha:
1. Heat a pan over high flame and add tomatoes, oil, green chillies, and garlic. Roast them until the tomatoes are slightly charred and soft.
2. Add peanuts, jeera, and a pinch of salt to the pan. Roast them for a minute until the peanuts turn lightly golden.
3. Transfer the roasted ingredients to a mortar and pestle and pound them into a coarse paste.
4. Tomato Thecha is now ready to be served.
For Thalipeeth:
1. Using a mortar and pestle, coarsely pound the coriander seeds, black pepper, and jeera. Set this mixture aside for later use.
2. Pound the green chillies and garlic in the mortar and pestle as well.
3. In a large plate, combine wheat flour, jowar atta, bajra atta, rice flour, and besan. Mix the flours well to ensure even distribution.
4. Add salt, ajwain, hing, the pounded spice mix, pounded green chilli & garlic, turmeric powder, white sesame seeds, chopped onions, spring onions, and chopped coriander to the flour mixture. Mix all the ingredients thoroughly.
5. Add the oil to the mixture and rub it into the flour with your hands. This step ensures that the oil is evenly distributed in the dough.
6. Gradually add water and knead the mixture to form a tight and smooth dough.
7. Cover the dough with a damp cloth and let it rest for 5-10 minutes to allow the flavors to meld.
8. Meanwhile, place a damp muslin cloth over a flat surface to prevent sticking.
9. Take a portion of the dough and place it on the muslin cloth. Dip your fingers in water and gently flatten the dough to form a thick, round circle.
10. Carefully transfer the thalipeeth onto a hot pan, ensuring that the muslin cloth is on top. Peel off the muslin cloth and cook the thalipeeth on medium flame for 1-2 minutes.
11. Apply some oil on the top side of the thalipeeth, flip it, and cook the other side until it develops a golden-brown crust.
12. Once the thalipeeth is cooked, remove it from the pan and transfer it to a plate.
13. Serve the hot thalipeeth with a scoop of white butter and tomato thecha on the side.
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Yummy recipe..

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Thank you 😊

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Testi......