118 asiaSpa India March-April 2016
W
THE BEST OF WELLNESS
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WW
THE BEST OF WELLNESS
SANJEEV KAPOOR
Thalipeeth
INGREDIENTS
- 1 cup hung yogurt
- 2 tbsp cheese spread
- sumac powder for sprinkling
FOR THALIPEETH
- 1/2 cup whole wheat
- 1/2 cup sorghum
- 1/2 cup pearl millets
- 1/2 cup brown Bengal gram
- 1/2 cup split black gram
- 1/2 cup split Bengal gram
- 1 chopped onion
- 1–2 chopped green chillies
- 1 tbsp chopped
coriander leaves - salt to taste
- oil as required
FOR KHARDA
- 1½ tbsp oil
- 1 tsp cumin seeds
- 10–12 garlic cloves
- 5–6 large green chillies
- 5–6 small green chillies
- sea salt to taste
METHOD
THALIPEETH
- Dry roast all the pulses in a
non-stick pan till fragrant. Cool
and grind into a powder - Transfer into a bowl, add
the onion, chillies, coriander
leaves, water and salt. Mix well
and knead into a dough- Place a muslin cloth on a
worktop. Divide the dough into
equal portions and place on
the cloth one by one - Using a little water, pat each
into medium-thick three-inch
round thalipeeth - Place the thalipeeth on the
tawa and cook, basting with
oil, on medium heat till golden
- Place a muslin cloth on a
KHARDA
- Heat oil and add cumin
seeds, garlic cloves, green
chillies and sea salt. Cover
and cook till the chillies are
softened. Remove from heat
and set aside - Put the sautéed chillies and
garlic in a mortar and pound
into a coarse chutney
SERVING
- Whisk the yogurt and add the
cheese spread. Put the mixture
in a piping bag tted with a
star nozzle - Place the thalipeeth on a
plate and top them with the
yogurt-cheese spread
mixture. Sprinkle a little
sumac powder on top - Transfer the thalipeeth onto
a serving plate, place little
portions of kharda on top of
each piece and serve
Thalipeeth’s been a favourite
since I moved to Mumbai.
A typical Maharashtrian
bread, this one’s
a favoured breakfast
at home
hali