Recipe: Perfect Kasuri Methi Thalipeeth

Recipe: Perfect Kasuri Methi Thalipeeth Delicious, fresh and tasty.

Kasuri Methi Thalipeeth. Thalipeeth is a traditional Maharashtrian breakfast prepared from multi grain flours. Very healthy and wholesome, it can also be had as a snack, dinner or can be a great lunch box meal too. Today I prepared this dish by adding some crushed kasuri methi, fried onion and other essential ingredients.

So it's clearly indicative that it is safe to be added to low calorie meals.

Kasuri Methi is low on carb count. <p>Fenugreek (Kasuri Methi) is short, upright plant (related to spinach) with oval leaves.

The entire plant has a strong, sweet aroma.

You can cook Kasuri Methi Thalipeeth using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Kasuri Methi Thalipeeth

1. You need 1/2 cup of whole wheat flour.

2. It’s 1/2 cup of rice flour.

3. You need 1/2 cup of jowar atta (sorghum flour).

4. You need 1/2 cup of ragi flour (finger millet flour).

5. Prepare to taste of salt.

6. Prepare 1/2 tsp. of turmeric powder.

7. Prepare 2 tbsp. of kasuri methi (dry fenugreek leaves), crushed.

8. Prepare 1 tsp. of garam masala powder.

9. It’s 1/2 cup of fried onion.

10. You need 1 of onion, chopped.

11. You need 1 tsp. of ginger-garlic paste.

12. Prepare 1 tsp. of red chilli flakes.

13. Prepare 1-2 of green chilies, chopped.

14. It’s as needed of oil to shallow fry.

The mature leaves have the bitter taste.&nbsp; Ground fenugreek (seeds) has a warm, yellowish-brown color with a strong curry-like taste.

In powdered form, fenugreek is one of the main ingredients of curry powders.

Fenugreek is used to add flavor to meat dishes.

Microgreens Methi Thepla is a healthy, and a delicious Indian flatbread made with microgreens fenugreek, combination of whole wheat flour and chickpea flour, and some spices.

Kasuri Methi Thalipeeth instructions

1. In a bowl, combine all the above mentioned ingredients (except oil). Knead into a dough by adding water, little at a time. Cover and keep aside for 10-15 minutes..

2. Divide into small equal portions. Take each portion and spread it directly on a greased tawa / griddle into a small circle just like a poori with the help of some water. Make a hole in the centre..

3. Drizzle 1-2 tsp. oil in the hole and around the edges and fry on a medium flame on both sides till done..

4. Relish them hot with pickle, butter, plain yoghurt, raita or green chutney..

Marination makes the chicken soft and melt in mouth.

Rich and creamy gravy made with cashewnut paste and fresh cream, flavor of kasuri methi makes it taste excellent.

Best served with roti, naan or jeera pulao.

You can add kasuri methi in place of coriander leaves.

Add a little water at a time and knead the dough like chapatti dough.