Healthy Foodist
RAJGIRA PANEER THALIPEETH
Difficulty:
Preparation Time:
15 Minutes
Cooking Time:
15 Minutes
Total Time:
30 Minutes
Servings:
2
The Rajgira Paneer Thalipeeth recipe that I’m sharing here is a twist to the Maharashtrian upwaas thalipeeth recipe. I have replaced potatoes with Yam and also added Paneer in this Rajgira Thalipeeth to make it more protein rich.
Rajgira flour, also known as Amaranth or Ramdana, is a gluten free flour that belongs to the ‘Amaranthus’ family, which are cultivated as leafy vegetables. Rajgira flour is high in protein, fibre and helps reduce inflammation, cholesterol levels and aids in weight loss.
You can skip/ swap any ingredients from the list to suit to your fasting meal. You can also replace yam with sweet potatoes in this Thalipeeth recipe.
This Rajgira Paneer Thalipeeth can be served with curd, Faraali raita, chutney or some Faraali Kadhi. I have also shared the recipe of Faraali Rajgira Kadhi on this blog.
Ingredients:
- 2 cups amaranth flour (rajgira)
- 100 grams paneer, grated
- 1 cup boiled yam (ratalu/ suran) pieces
- 1 green chilli, finely chopped
- 1 teaspoon cumin seeds
- 1 tablespoon crushed peanuts
- 1 ½ teaspoon red chilli powder
- 2 tablespoon chopped coriander
- Salt, to taste
- Oil
Direction:
- Cook 1 cup of yam (ratalu/ suran) pieces in a cooker for 3-4 whistles till it is completely cooked. After the cooker is depressurized, take out the yam and mash it well.
- Now in a large bowl, take 2 cups of amaranth flour. Add 100 grams of grated paneer and the mashed yam pieces.
- Into it, add 1 tablespoon crushed peanuts, chopped green chilli, cumin seeds, red chilli powder, salt and chopped coriander.
- Mix everything well and use water to make a dough. The dough should be of the consistency that you should be able to pat the dough easily with your hands on a tawa (griddle) to make a thalipeeth out of it.
- Now add ½ teaspoon of oil to the tawa. Take 1/3 portion of the thalipeeth dough on it and start patting the dough to spread it evenly all over the tawa.
- Dip your fingers in a bowl of water and then keep patting the dough so it doesn’t stick to your hand and spread it out evenly. Don’t make the thalipeeth too thin or too thick. Make 4-5 holes in the thalipeeth to ensure even cooking.
- Place the tawa on gas, keep the flame to medium, cover with a lid and cook for about 2-3 mins or more from each side till the thalipeeth is cooked.
- Once done, take out the Thalipeeth and serve hot with curd, faraali raita/ chutney/ kadhi. Do checkout my recipe of Faraali Rajgira Kadhi which is a no oil, glutren free recipe and goes well with this Rajgira Paneer Thalipith.
