- 1 medium sized doodhi / bottle gourd (first peel the bottle gourd. Then cut it in half and scoop out the inner seeds. Grate with grater or use food processor)
- 2 green pepper or chillies (cut into medium sized pieces)
- Onion – ¼ cup (finely chopped)
- 1 and ½ cups of thalipeeth bhajani (click here for recipe – How to make Thalipeeth bhajani flour)
- Turmeric powder – 1/2 tsp
- Cloves of garlic – 10-12
- 2 tsp of coriander seeds
- 1 tsp of cumin seeds
- Salt to taste
Watch how to make dudhi che thalipeeth on YouTube;
Dudhi thalipeeth recipe with step-wise pictures
- Dry roast coriander seeds and cumin seeds on medium heat until you smell nice aroma.
- Take them out and in same pan add green chillies and garlic.
- Drizzle a tsp of oil and roast until they get some brown dots and becomes little soft.
- In a mortar and pestle, grind roasted coriander and cumin seeds to a fine powder.
- Then make a paste of roasted garlic and chillies (mirchi cha thecha) by adding little bit of salt.
- In a grated doodhi, add grated onion.
- Then add freshly ground coriander and cumin seeds powder, chiliies and garlic paste (thecha), little bit of salt (as we’ve already added salt while making thecha), turmeric powder.
- Mix it really well.
- Add little bhajani flour at a time and keep mixing.
- Add very little water if required and knead it to soft dough.
- Apply few drops of oil on top so that dough doesn’t form skin and allow it to rest for 10-15 minutes.
- Make medium sized balls out of it.
- Place clean cotton cloth or handkerchief on a rolling board. Sprinkle little water and make it wet.
- Place one ball of the dough and flatten it with wet hands.
- Pat it from all the sides evenly, if dough is sticking to your hands again wet your fingers and then pat it.
- Spread a tsp of oil in a pan.
- Lift the cloth with its lower corners and transfer it on to the pan. Put few drops of water on the cloth and press your finger tips all over the thalipeeth gently. It will help to detach the cloth from the thalipeeth.
- Now slowly remove the cloth.
- Cover and cook for 3-4 minutes until edges of the thalipeeth turns brown and crispy.
- Drizzle some oil on the edges and on the top as well.
- Now flip and cook from other side as well.
- Serve it with plain yogurt and lemon pickle.