In a traditional Maharashtrian family fasting is quite regular. fasting on Ekadashi, Chaturthi is quite common, apart from that some people do fast on Tuesdays/Mangalwar or Thursdays/Guruwar or any one day of the week. On such days they stick to fasting food i.e no grains are eaten and only satvik food is eaten like sabudana, bhagar, potatoes, sweet potatoes. Even salt used is not the common salt but sendha namak is used. In these months, many people fast for Shravan Somvaar i.e. the Mondays of Monsoon and a few few fast on Fridays too.
Today’s recipe is for people who are fasting. During fasting the food can get very monotonous and one needs a change. This thalipeeth is definitely a change from the regular sabudana, variche tandool/mordhan, sabudana vada, batatyache kees etc. It needs very basic ingredients which are normally present in the kitchen during the fasting days. Moreover, it makes use of the part of the fruit which is normally discarded.
I have already mentioned in my post of Watermelon Rind’s Jhunka, the benefits of the rind, it’s flavor. This is yet another post which makes good use of the rind in a very tasty and healthy way. This is an effort from my side to make best out of usually considered a waste. If you have more suggestions on how to make best out waste, do pass it on to me. I’m all ears..
This preparation is not only useful during fasting days, it is a great lunch box item and can also be served for breakfast as it is quite filling.
Watermelon Rind’s Thalipeeth
Cooking Time:5mins per thalipeeth
1cup watermelon rind (grated)
3-4 green chilies, finely chopped
2-3tbsp coriander stems, finely chopped
1/2cup coarsely ground peanuts
3/4 cup rajgeera atta/ Amaranthus flour
3tbsp- sago flour
1/4cup Singhada atta/ water chestnut flour
1/4cup samo rice atta/ mordhan flour
salt to taste
oil/ghee for cooking
Take the rind in a mixing bowl add cumin, green chilies and coriander stems.
Add salt to taste. Adding salt in the beginning, helps release water from the rind and which can be later used for binding the flours.
Add the peanuts.
Add all the flours and curds, mix to form a dough. If required add a little water for binding.
Smear oil or ghee on a non stick pan or griddle. Take a plum size dough and using wet fingers, pat it into 6-7inch disc of 1/4th inch thickness. This patting is to be done on a cold pan and not a hot pan unless you are very comfortable with hot pans. The other method to make this is to pat the thalipeeth on moist cloth or greased polythene sheet and then transfer it over the pan. I personally use very less oil for roasting (about 1tsp) but one is free to use more.
Once transferred, puncture it at three four places in the center and spread more oil/ghee. Roast it over a medium flame till you get roasting spots on either side. Preferably cover it while roasting, this fastens the process of cooking.
Serve it hot with a lemon pickle for fasting or green chutney without garlic-ginger and curds.
Also, reposting two of my old recipes which were made in the Royal Kitchen of Nizams, Dum Arvi and Hyderabadi Baghare Baingan for my event ‘Only’ Recipes From The Royal Kitchens, guest hosted by Divya.