Breakfast Options
Protein Thalipeeth with Hung Curd
Maharashtrian thalipeeth made with jowar, besan and paneer, pressed thin on the tawa and served with thick hung curd. 23 g of protein.
440
kcal
23g
protein
44g
carbs
19g
fat
Per serving · makes 1 · 25 minutes
Ingredients
- •30 g jowar flour
- •20 g besan
- •40 g low-fat paneer, crumbled
- •40 g onion, finely chopped, and fresh coriander
- •1 green chilli, 1/4 tsp ajwain, 1/2 tsp sesame seeds, 1/4 tsp turmeric, 1/2 tsp red chilli powder, salt
- •1 tsp oil (5 g)
- •100 g hung curd, to serve
Method
- 1.Mix the jowar flour, besan, paneer, onion, coriander, chilli and spices in a bowl.
- 2.Add water a little at a time and knead into a soft dough. It should be softer than roti dough.
- 3.Divide into 2 balls. Place one on a wet butter paper or wet cloth and pat it flat into a thin round with wet fingers. Press 4 small holes in it.
- 4.Flip it onto a hot tawa, drizzle a few drops of oil into the holes and around the edge, cover and cook 2 to 3 minutes. Flip and cook until both sides have brown spots.
- 5.Repeat with the second ball and serve hot with the hung curd.
Coach’s note
Wet fingers are the trick. Keep a bowl of water next to you and dip your fingers as you pat, so the dough spreads thin without cracking.
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