THALIPEETH - spiced crisp Indian pancakes.

After the numerous fasting days since Navratri , come the five days of Diwali , which are all about feasting. Starting with Vasubaras , the day we worship the Cows . Next is Dhanteras . A special breakfast on Dhanteras is Thalipeeth. Spiced crisp Pancakes made with a pre spiced flour made from mixed pulses and cereals. It is usually store bought . The fragrant crisp thalipeeth is usually served with homemade white butter anda dry garlic chuteny. Alternately you can serve it with a dip made by mixixng a 1/4 cup of yoghurt and 1/4 tsp red chilli powder ( per portion serving)

2 cups Bhajani Peeth , 2 tblsp oil, 1 large onion finely chopped, 2 green chillies finely chopped , 1 tsp each haldi, red chilli powder, garam masala, dhania powder , crushed jaggery , chopped garlic , salt , 2 tblsp green corriander leaves chopped.Water to bind into a soft wet dough.

Bind the dough till its sticky and soft, Divide into portions the size of a tennis ball .

 Take a wet thin cotton napkin. Using your hands flatten the dough into a round chapatti , but thicker than a chapati. Poke 3-4 holes into it .

 Remove from the cloth and put onto a hot tawa or frying pan .

Put a few drops of oil into the holes and around the thalipeeth.

Cook covered on both sides for 5-7 minutes , on low flame.Then brown the 2 sides on a high flame. Serve with fresh butter and lasoon chutney. If making for guests , cook on low flame and keep aside. Then you can just apply a little oil and make the thalipeeth crisp just before serving.