Sunday, May 22, 2011

Kuttu singhara thalipeeth


1/2 cup kuttu atta (buckwheat flour)
1/2 cup singhara atta (water chestnut flour)
1 boiled and mashed potato
1 onion chopped finely
Salt to taste
1/2 tsp green chilli paste
Finely chopped coriander leaves

Make a stiff dough of all the ingredients except oil. Grease a plastic sheet with little oil. Make medium sized balls of the dough. Flatten each ball over the plastic sheet with wet hands to get a thick roti. Cook this on a hot tava with little oil in the sides till brown spots appear on both sides.

Serve hot with sweetened curds.

* Kuttu and Singhara flours are used normally during fasting..In such a case, just skip the onions and go ahead.
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