Hurda Thalipeeth

'Hurda' is the name given to tender Jowar (Shorghum) - the main staple grain of rural Maharashtra, India. In early January, Jowar grain is juicy and very tender. Just the right time to be eaten roasted. It is generally picked from fields and cooked there and then,  this  young  jowar  tastes awesome when roasted. In this recipe I am using the 'Hurda flour' or powdered hurda ... Extremely nutritious , full of health and low glycemic index makes it perfect as an ingredient for a healthy snack 

INGREDIENTS :

Hurda flour  2 Bowl

Gram flour (Besan) 2  Tbsp

Chopped methi leaves  1/2 bowl

chopped coriander  leaves  1/2 bowl 

** You can add more leafy greens like spring onions, Pudina, Spinach as per your preference

Garlic cloves 4 to 6 

Green chillies 6 

Red chilli powder 1 tsp

Sesame seeds 1 Tbsp

Salt to taste 

hing powder  1/2 tsp

Turmeric powder  1 tsp

METHOD :

1. In a large bowl, mix the 'Hurda flour', gram flour and chopped leafy greens.

2. Grind together green chillies and garlic to make a paste. Alternatively you can even crush them in a mortar and pestle.

3. Add this to the above mixture.

4. Add all the remaining ingredients and mix well.

5. Adding slight water as required , make a dough of all the above ingredients .

6. Keep covered and let it rest for 15 mins .

7. Heat a non-stick pan or 'tawa' or girdle . These pancakes or 'thalipeeths'will taste best when prepared on an iron girdle

8. On a plastic sheet, add few drops of oil. Take a portion from the dough and using your palms flatten it on the sheet till it is around 6 to 8 inches in diameter.

9. It should be around 2 to 3 mm thick in the centre and thin towards the edges. Make two small holes in this pancake/Thalipeeth to enable adding a little oils as you shallow fry them.

10. Add around a teaspoon of oil on the hot pan , gently and carefully transfer the pancakes or the 'thalipeeth' on to the pan . Keep covered and on low flame.

11. When the pancake/Thalipeeth turns brown on one side, you can flip them. Do not cover once you have flipped them . 

12. Remove from the pan when crisp and brown on both the sides .

13. Serve Hot with fresh curds or a 'Mirchi cha thecha' (Green chillies crushed with garlic and cumin) (Recipe coming soon)