Upvasache thalipeeth
Ingredients
1 cup upvaas bhajani flour, 1/2 cup peanut powder, coriander leaves/cilantro, green chilies, 1 tsp lemon juice, salt, sugar,(if desired) ghee for shallow frying.
Method 1. Chop chilies and coriander leaves. Mix together bhajani flour, peanut powder, coriander leaves, chilies, lemon juice, salt and sugar. Add water and make a soft dough like chapati dough. For kneading the dough, rub some ghee on the palms to keep from sticking. 2. Meanwhile grease a griddle with some ghee and heat it. Make 3 inch balls of the dough. 3. Now take a clean plastic sheet and grease its one side with ghee. 4. Flatten one ball in the palm of your hands and place it at the center of the sheet (on the greased side). Pat the ball with palm and the fingers. Keep flattening in circular motion to make a round flat disc. Dip fingers in water to make the patting easier. Thickness of the disc should be equal at the center as well as at the edges. 5. Once the griddle is hot, turn heat to medium. Lift the disc along with the sheet gently and turn the sheet over the greased griddle. The disc now sticks to the griddle. Quickly remove the plastic sheet. Pour 1 tsp ghee at the edges and on the top of the disc and cover for 2 minutes. Remove the lid and turn it upside down. Again cook for 2-3 minutes or till crisp and light brown in color. Variation: Grate one potato (use raw potato for crispness!) and add it in the dough. You can also add soaked sabudana or grated coconut. Be creative!