Rajgira Thalipeth
by neetapilu
15 Nov 2001
This recipe has been viewed 15737 times
Rajgira thalipith is a traditional Maharashtrian thalipith or Paratha recipe which can be enjoyed even on fasting days. Prepared from Rajgira atta and mashed potatoes, the thalipith is served with farali subzi or aloo curry.
Rajgira Thalipeth recipe - How to make Rajgira Thalipeth
Preparation Time: Cooking Time: Total Time:
250 gms rajgira flour
250 gms boiled potatoes
coriander (dhania) leaves
green chillies to taste
curry leaves (kadi patta)
1 tbsp cumin seeds (jeera)
1/2 tbsp fennel seeds (saunf)
salt to taste
ghee for cooking
Method
- Make a paste of corriander leaves, cumin seeds, green chillies, curry leaves and fennel.
- Add the potatoes, salt and the paste to the flour and knead it into tight dough.
- Add a little water if required.
- Roll the dough into 1 cm thick roti ( sprinkle a little dry rejgirah flour while rolling if it is sticking to the roll palate).
- Put the roti on a preheated tawa.
- Make holes lightly in the roti and add ghee to these holes as well as to the side of the roti.
- Roast it till golden brown on the lower side.
- Turn it and repeat the procedure.
- Serve it hot with farali chutney or alu sabzi.
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