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Watermelon Rind Thalipheeth

Thalipeeth is a pancake made of different healthy flours. Adopt the following method to get that tongue tickling taste.
Chef Gautam Mehrishi's Watermelon Rind Thalipeeth recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-05-07 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • FOR watermelon Rind Thalipheeth
  • 1½ cups watermelon peel
  • 1 tbsp rice flour
  • 1 tbsp water chestnut flour
  • 1 tbsp Refined flour
  • 1 tbsp rajgira flour (amaranth)
  • 1 tsp black cumin seeds
  • 1 tsp green chillies
  • 2 tbsp peanuts boiled
  • 1 tbsp clarified butter
  • 2 tbsp Curd
  • 2 tsp oil
  • 1 to 2 tsp clarified butter
  • FOR Pickle
  • 2 tbsp chopped green chillies
  • 2 tbsp peanuts boiled and ground
  • 1 tbsp clarified butter
  • 1 lime

HOW TO PREPARE WATERMELON RIND THALIPHEETH

  1. 1

    In a bowl take some grated watermelon peels.
  2. 2

    Add rice flour water chestnut flour, refined flour and rajgira flour and mix them all with a spoon.
  3. 3

    To the flour watermelon peel mix, add a few black cumin seeds, chopped green chillies, boiled ground peanuts, a little clarified butter, curd and a few drops of oil.
  4. 4

    Mix well to make dough.
  5. 5

    Take two transparent plastic sheets.
  6. 6

    On one layer of the sheet brush a few drops of oil and then spread a little part of the dough.
  7. 7

    Place the other sheet on the top of it.
  8. 8

    Gently press it from the top to make a fine pancake shape.
  9. 9

    Heat clarified butter in a pan.
  10. 10

    Place the round shaped mixture for cooking on a low flame.
  11. 11

    Cook both sides and transfer to a serving plate.
  12. 12

    To make a side dish, add chopped green chillies, boiled ground peanuts and a little clarified butter to the same pan.
  13. 13

    Mix well and heat it.
  14. 14

    Meanwhile, take the seedless slices of lime in a separate bowl.
  15. 15

    Mix the lemon slices with the green chilli peanut mix.
  16. 16

    Serve this with the hot thalipeeth.
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