Rajgira Thalipeeth
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Serves 4
Snack times made more mazedaar with this crispy, fried snack. A great accompaniment to tea and easy-to-carry snacks.
Recipe
Serves 4 · Prep 20m · Cook 25m
Ingredients
- 1½ cups amaranth (rajgira) flour
- 2 medium potatoes, boiled, peeled and mash while adding
- ¼ cup raw peanut powder
- 1 tsp cumin seeds
- 1 green chilli, finely chopped
- 1 tsp sugar
- Rock salt to taste (sendha namak)
- ½ cup yogurt
- ¼ cup water
- 2 tbsps oil + for greasing + for deep frying
- Sweetened yogurt to serve
Method
- Take amaranth flour in a large bowl. Add boiled potatoes, raw peanut powder, cumin seeds, green chilli, sugar, rock salt, yogurt and mix well. Add ¼ cup water and oil and mix till a soft dough is formed.
- Grease a plastic sheet with some oil, take a portion of the dough and shape it into ball. Place it on the greased plastic sheet and spread into a thin disc of medium thickness. Make a hole in the centre.
- Heat a non-stick pan. Place the disc on it and cook on low heat for 2-3 minutes. Drizzle oil and flip the disc and cook the other side for 2-3 minutes as well. Drizzle more oil and cook for a few more seconds.
- Arrange on a serving plate and serve with sweetened yogurt.