How to make Spinach Thalipeeth - You can various vegetables like spinach to the thalipeeth to make it more interesting and nutritious.

Dr. Kotii Reddy Saripalli

Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Spinach Thalipeeth Recipe

  • Spinach blanched and chopped 1 cup

  • Gram flour (besan) ¼ cup

  • Whole wheat flour (atta) ¼ cup

  • Rice flour ¾ cup

  • Onion finely chopped 1 medium

  • Green chillies finely chopped 1-2

  • Ginger-garlic paste ½ tablespoon

  • Turmeric powder ¼ teaspoon

  • Cumin powder ½ teaspoon

  • Salt to taste

  • Oil for greasi for basting

Method

Step 1

Take spinach in a bowl. Add onion, green chillies, ginger-garlic paste, turmeric powder, cumin powder and salt and mix well.

Step 2

Add gram flour, wheat flour and rice flour and mix well. Add sufficient water and knead into a medium stiff dough. Add oil and knead

Step 3

Grease a plastic sheet with some oil.

Step 4

Divide the dough into equal portions. Place each portion on one side of the sheet, flatten a little and bring the other half of the sheet over. Flatten into a medium data-size disc and make a hole in the centre.

Step 5

Heat a non-stick tawa. Place the thalipeeth on it and cook, tuning sides and basting with oil, till evenly done on both sides.

Step 6

Serve hot with your choice of pickle.


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