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Spinach thalipeeth

Spinach thalipeeth

Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30


Serves 4

  • 1 cup whole wheat flour

  • 1/4 cup rice flour

  • 1/4 cup besan

  • 1 cup washed and chopped spinach leaves

  • 1/2 cup finely chopped onion

  • 1/4 cup finely chopped coriander leaves

  • 1 tsp red chilli powder

  • 1/2 tsp turmeric powder

  • 1 tsp cumin seeds

  • 1 tsp cumin powder


  • 01

    In a big bowl add 1 cup whole wheat flour, 1/4 cup rice flour, 1/4 cup besan and mix all the flours well.

  • 02

    Add 1 cup chopped spinach leaves, 1/2 cup chopped onions, 1/4 cup chopped coriander leaves, 1tsp cumin seeds, 1tsp chilli powder, 1/2 tsp turmeric powder, 1tsp cumin powder, salt to taste to flour mixture.

  • 03

    Mix all the ingredients well,adding water little by little to make a loose and pliable dough.Cover the dough and set aside for 5 minutes.

  • 04

    Heat a non-stick pan over medium heat.

  • 05

    Place a silicone mat/parchment paper on kitchen counter, apply little oil on mat.

  • 06

    Take a small portions of dough place it over the silicone sheet and start pressing it gently to form a circle.

  • 07

    Using your fingers to pat the dough to form a (6”) diameter circle and make a big whole in the center.

  • 08

    Gently take the disc in your palm and carefully place it on the pan. Add a few drops of oil on the top and the edge.

  • 09

    When it seems half cooked, flip the roti over with a spatula to cook the other side.

  • 10

    Cook well till roti turns brown on both sides. Spinach pancake is ready,repeat the same for making the other pancakes.

  • 11

    Serve hot with garlic chutney or curd.



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