Stuffed Sago Thalipeeth By Manisha Singh

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Stuffed Sago Thalipeeth

A soft , savory and multi-grain Indian bread which is a hearty breakfast option to satiate everyone's palate. Its easy to make and every bite is locked with health and happiness. Fresh curd and a dollop of green chutney are the accompaniments that can be relished with this yummy dish.
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Serves

Four

Cooking Time

30 Minutes

Meal Type

BREAKFAST

Rate This Recipe10

INGREDIENTS

  • Wheat flour (200 gm
  • Besan (50 gms)
  • Moong Daal Flour or Amaranth Flour (50 gms)
  • Overnight Soaked Saboodana i.e Sago (50gms)
  • 4 Medium sized boiled potatoes
  • Ghee (2 Tablespoon for dough and half katoori for Thalipeeth).
  • Roasted cumin seeds(1 small tablespoon)
  • 1 Fine chopped onion
  • 1 Fine chopped green chilly
  • Amchoor powder(1 small tablespoon)
  • Cumin seed powder(1 small tablespoon)
  • Dhaniya powder(1 small tablespoon)
  • Few sprigs of coriander leaves
  • Fine chopped coriander leaves
  • Salt(According to taste)

PREPARATION

  1. 1

    Filling: Peel and mash all the boiled potatoes.
  2. 2

    Add fine chopped green chillies, onion, coriander leaves, roasted cumin seeds, powder masala, amchoor and salt according to taste. Mix everything and keep it aside.
  3. 3

    For the dough, take wheat flour. Mix besan and amaranth flour in it. MIx all the flour and add 2 tablespoon of ghee, 4 tablespoon of curd, soaked sago or saboodana and salt(according to taste). Mix everything with hand and make a soft dough. Keep a wet muslin cloth on the dough and allow it to rest for 10-15 minutes.
  4. 4

    Place a nonstick pan on the gas stove.
  5. 5

    Take a doughball and make a hole in the middle with your thumb. Fill it with a generous amount of filling mixture and close the ball. Use the rolling pin and roll out a circular stuffed Thalipeeth.
  6. 6

    Once the pan is hot, grease it with ghee and place the Thalipeeth on it. Use generous amount of ghee to cook the Thalipeeth from both the sides. Golden spots would appear on both the sides , once the Thalipeeth would be cooked.
  7. 7

    One by one cook all the Thalipeeth.
  8. 8

    Serve them hot with a dollop of green coriander chutney and fresh curd.
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