A Rustic

Pumpkin Thalipeeth

Recipe Made With Millet, Amaranth And Groundnuts

This Pumpkin Thalipeeth recipe is created through the combination of grated pumpkin with amaranth flour, sweet potato, purple yam and barnyard millet flour. The vegetables contribute moisture and sweetness, and roasted groundnut powder provides the dough with flavour and texture. In this thalipeeth recipe, the dish is made directly on the tawa, helping to form crispy patches on the outside while making the dough tender inside. Various flours used in this thalipeeth recipe form its rustic texture. While amaranth and barnyard millet make a flour base, sabudana flour enables the dough to get bound to the grated vegetables. Ginger, green chillies, cumin and coriander give warmth without being overwhelming for the pumpkin. Cooked sweet potato and purple yam add softness to the dough, so water should be added bit by bit and not all at once. This thalipeeth recipe can be used for a yummy breakfast, light meal or snack, cooked using either coconut oil or ghee as a cooking medium, depending on what you want to bring out in your thalipeeth. The thalipeeth recipe is traditional to Maharashtrian cuisine wherein the food is either made of grains or flours and is cooked by placing it on a hot surface after shaping it. Accompanied by peanut and coconut chutneys, the thalipeeth recipe made with pumpkin has crunchy outer edges, a soft inner portion and the taste of roasted groundnuts.