Phalaahari Thalipeeth(Gluten Free)

Navratri comes twice a year, and the one that comes in March are Chaitra Navratri.   Not everyone celebrates chaitra navatri, mostly celebrated by North Indians.  Today is the third day of Navratri and I made Phalaahari Thalipeeth which is a Maharashtrian style of savory pancake/flat bread.

Phalaahari Thalipeeth


They say fasting is a good way to detoxify your body and give your body rest.  I used to fast all 9 days when I was young and not married.  I guess as you grow older, I am unable to do that.  So, I am doing the first and the last one as we are allowed to do in pairs.

Phalaahari Thalipeeth is made with a mixture of sabudana, potato, chestnut flour, and added crunch with roasted peanuts.  These can be eaten with mint chutney and plain yogurt or raita. A very simple gluten free recipe with a lot of flavors.  My daughter just loved it as this was her first time trying it.

Phalaahari Thalipeeth

Ingredients:

  • 3/4 cup sabudana (tapioca, soaked for 3-4 hours)
  • 2 potatoes, boiled & mashed
  • 3 tbsp singodha flour (chestnut flour)
  • 2 green chilies, chopped
  • 5 tbsp roasted peanuts
  • cilantro chopped
  • salt to taste
  • 1/2 tsp red chili powder
  • 1/2 tsp roasted cumin powder
  • ginger, finely chopped
  • olive oil
  • lemon/lime juice

Directions:

Soak the tapioca pearls for 3-4 hours after washing it thoroughly.  They will swell up once all the water is absorbed.    Boil or bake the potatoes.  Let them cool down and then mash them.  Make sure the sabudana is well drained.

In a mixing bowl, add mashed potatoes, sabudana, chestnut flour, green chilies, roasted peanuts, salt, red chili powder, cumin powder and ginger.  Mix everything well using your hands. You don’t need water to mix it.  It will all bind together with the help of the potatoes.

Let it sit for 15-20 minutes so it will easier to handle.  Divide the mixture into a medium sized balls and roll them using the rolling pin.  You will have to place each in between the serene wrap using the dry chestnut flour.  Then roll on top of the plastic wrap.

Uncover the rolled dough and place it on the hand and place it on the pan with a little olive oil.  Flip it after a few seconds and add more oil if needed.

Phalaahari Thalipeeth

Once it is cooked on both sides, it all ready to eat.  Enjoy it with mint chutney and plain yogurt.

If you enjoyed this recipe, drop me a comment below and share with your friends and family.

Happy Cooking!!!!

Phalaahari Thalipeeth(Gluten Free)
 
Prep time
Cook time
Total time
 
Phalaahari Thalipeeth, a gluten free recipe which is a Maharashtrian snack eaten during fasts and is full of flavors and crunch from the peanuts.
Author:
Recipe type: Vrat (Fasting)
Cuisine: Indian
Serves: 10
Ingredients
  • ¾ cup sabudana (tapioca, soaked for 3-4 hours)
  • 2 potatoes, boiled & mashed
  • 3 tbsp singodha flour (chestnut flour)
  • 2 green chilies, chopped
  • 5 tbsp roasted peanuts
  • cilantro chopped
  • salt to taste
  • ½ tsp red chili powder
  • ½ tsp roasted cumin powder
  • ginger, finely chopped
  • olive oil
  • lemon/lime juice
Instructions
  1. Soak the tapioca pearls for 3-4 hours after washing it thoroughly. They will swell up once all the water is absorbed. Boil or bake the potatoes. Let them cool down and then mash them. Make sure the sabudana is well drained.
  2. In a mixing bowl, add mashed potatoes, sabudana, chestnut flour, green chilies, roasted peanuts, salt, red chili powder, cumin powder and ginger. Mix everything well using your hands. You don't need water to mix it. It will all bind together with the help of the potatoes.
  3. Let it sit for 15-20 minutes so it will easier to handle. Divide the mixture into a medium sized balls and roll them using the rolling pin. You will have to place each in between the serene wrap using the dry chestnut flour. Then roll on top of the plastic wrap.
  4. Uncover the rolled dough and place it on the hand and place it on the pan with a little olive oil. Flip it after a few seconds and add more oil if needed.
  5. Once it is cooked on both sides, it all ready to eat. Enjoy it with mint chutney and plain yogurt.

 

 

 

 

 

 

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