Tuesday, 15 September 2015

Mixed Vegetable Thalipeeth Recipe

Cabbage, carrots and beetroots were never this interesting to eat!

Mixed Vegetable Thalipeeth Recipe

This thalipeeth is mainly made of vegetables with very little crushed peanuts and rice flour for binding. The taste of pan-fried crispy vegetables with salt, chilly powder and a dash of lemon juice makes this easy on our palate.

Mixed Vegetable Thalipeeth Recipe

The thalipeeth also has an interesting combination of textures. The slight softness of cooked vegetables goes really well with the crispiness that the rice flour and cooking brings to the dish.

Mixed Vegetable Thalipeeth

I served the thalipeeth with a chutney made of yoghurt, salt, red chilly powder, finely crushed peanuts and red garlic chutney (see recipe here). Plain yoghurt with just salt and red chilly powder will also go well with this.

Mixed Vegetable Thalipeeth Recipe:

Preparation Time: 10 minutes
Cooking Time: 5 minutes per thalipeeth

Makes: 6 thalipeeths


1 1/2 cups grated cabbage
1/2 cup grated carrots
1/2 beetroot grated

1 tsp asafoetida powder
2 tsps red chilly powder
1 tbsp lemon juice
1 tbsp finely crushed peanuts
2 tbsps rice flour
Salt to taste

Oil for shallow frying


In a large bowl mix all the grated vegetables.

Add in the salt, red chilly powder and the asafoetida. Mix well with your fingers.

Next add the lemon juice, finely crushed peanuts and rice flour. Knead lightly with your fingers till a dough is formed. The vegetables will release water that will help the binding. This might take a couple of minutes. Add about a couple of tbsps of water if needed here. 

Take a cold tawa or a flat shallow frying pan. Don't heat it yet!! Spread about 2 tsps oil all over it. 

Make a ball of about 3 inch diameter from the dough and put it on the tawa . 

Wet your fingers a little and pat the dough ball lightly with them to flatten it. Do it from the center outwards till you get  a flat thalipeeth. It should be about 2 cms in thickness when done. 

Don't worry  about the shape. It's better when it's not  a perfect circle. It makes it look nice and rustic.

Make three holes in the center of the thalipeeth with your index finger (see picture). It will help the thalipeeth cook through.

Put the tawa on the gas now and start heating  it on a high flame. Lower the flame to medium high after about 1 minute. 

Cook the thalipeeth on a medium high flame for about 3 minutes till it is crisp and golden brown on one side. 

Flip and cook for another 2 minutes on the other side. 

Serve hot with chutney or yoghurt!

Tip: Let the tawa cool a little after making one thalipeeth. It makes it easier to pat the next one with your fingers. I use two tawas at a time to serve the thalipeeths faster.