Producer: Priyanka Das Editor: Sujata Singh
2 cups lauki 2 tbsp carrot, grated ½ onion, finely chopped 2 chilli, finely chopped Few curry leaves, chopped 2 tbsp coriander, chopped 2 tbsp sesame 2 tbsp chana dal, soaked ½ tsp chilli powder ¼ tsp turmeric 1 tsp cumin 1 tsp salt 2 cups rice flour Water, for kneading Oil, for roasting
Firstly, peel the skin of lauki and grate 2 cups. Take the grated lauki into a large bowl.
Add the carrot, onion, chilli, few curry leaves, coriander, and sesame.
Also add the chana dal, chilli powder, turmeric, cumin and salt. Mix well making sure all the spices are well combined.
Further, add 2 cups rice flour, squeeze and mix well. Add water as required and prepare a soft dough.
Now grease the tawa with oil. Spread a generous amount of oil to make a crispy thalipeeth.
Take a ball-sized dough and start to pat on the tawa. Pat and spread as thin as possible, also make some holes in the centre to roast uniformly.
Now place the tawa on flame and cook on medium flame. Lower the flame until the thalipeeth turns golden brown and crispy.
Flip over and cook both sides. Finally, enjoy the lauki thalipeeth with raita or chutney.