Veggie Foodie

(Gluten-free spicy Indian flatbread)

Ingredients:

• 1 cup sorghum flour
• 2 tbsp gram flour (besan)
• 1/2 cup chopped coriander leaves
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp green chili paste or 1/2 tsp red chili powder (adjust to taste)
• 1/4 tsp asafoetida powder
• 1/4 tsp turmeric powder
• 1/2 tsp roasted cumin powder
• 1/4 tsp black pepper powder
• 1/4 tsp carom seeds (ajwain seeds) – roughly crush between your palms
• 1 tsp salt or to taste
• 3-4 tsp vegetable oil
• 2 tbsp sesame seeds

Method:

1. In a large bowl, mix all ingredients adding the flours at the end
2. Bind into soft dough. Add water only if you need to
3. Add 1 tsp oil to dough and knead for a minute
4. Divide the dough into 5 parts, rolling each into a ball
5. Heat a nonstick pan on slow heat
6. Add 1/2 tsp oil and sprinkle some sesame seeds on the pan
7. Place the ball of dough on the sesame seeds and gently press out with your fingers into a 6″ round
8. Make 4 holes in the middle of the flatbread / thalipeeth
9. Add a few drops of oil in each hole. Cover the thalipeeth and cook for 3 minutes on slow heat
10. Remove the cover (be careful the water on the underside of the covering lid does not fall on the thalipeeth)
11. Add 1/2 tsp oil on the thalipeeth, sprinkle some sesame seeds on it and then flip to cook the other side
12. Once again cover the thalipeeth and cook for 3 minutes on slow heat
13. Check to see both sides are well cooked and crisp. If not, cook each side (uncovered) for 1 or 2 more minutes
14. Repeat with the remaining dough

Enjoy hot with raita, chutney or Indian pickles!

Serves: 2

Inspiration source: