Pumpkin Thalipeeth Recipe

July 09, 2017


how to make Pumpkin Thalipeeth

Thalipeeth is a popular dish from Maharashtra. And this Pumpkin Thalipeeth recipe is my mom's version using pumpkin. Full of nutrition and the sweetness of pumpkin mixed with all other spices makes it so delicious. It's kids friendly and a good idea for your lunch box.





How to make pumpkin thalipeeth with step by step pictures:

  1. Peel, deseed (preserve the seeds, it's nutritional), wash and cube  the pumpkin. Pressure cook it along with chopped green chillies, 1 cup of water and salt for 5-7 minutes.
  2. Meantime, chop other things and make it ready.how to make Pumpkin Thalipeeth
  3. Heat oil and ghee in a pan. Splutter mustard seeds. Add chopped onion. Saute till golden brown. Add ginger-garlic paste, turmeric, jeera and fenugreek powder, chopped coriander leaves. Saute it. 
  4. Add tomato and cook till its mushy. Switch off the flame. Transfer this to a mixing bowl. 
  5. Add cooked pumpkin and grated coconut in the mixing bowl. Mash the pumpkin well using a fork. Add wheat flour and mix everything till well combined. 
    how to make Pumpkin Thalipeeth

    how to make Pumpkin Thalipeeth


  6. Heat a griddle. Take one ladle ful of batter and place on hot tawa. Dip your fingers in a bowl of water and spread the batter from all sides to form  a bigger disc. 
    how to make Pumpkin Thalipeeth

  7. Cover and cook for 3-4 minutes. Flip and cook uncovered for another 2-3 minutes. Repeat till the batter finishes. 
    how to make Pumpkin Thalipeeth

  8. Serve it with your favourite chutney or pickle. I served with sweet sour mango chutney, which made a good combo.
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Pumpkin Thalipeeth Recipe
 CourseBreakfasts
 CuisineIndian
 Prep Time7 minutes
 Cook Time10 minutes
 Servings
thalipeeth
INGREDIENTS
INSTRUCTIONS
  1. Peel, deseed (preserve the seeds, it's nutritional), wash and cube  the pumpkin. Pressure cook it along with chopped green chillies, 1 cup of water and salt for 5-7 minutes.
  2. Meantime, chop other things and make it ready.
  3. Heat oil and ghee in a pan. Splutter mustard seeds. Add chopped onion. Saute till golden brown. Add ginger-garlic paste, turmeric, chopped coriander leaves. Saute it. 
  4. Add tomato and cook till its mushy. Switch off the flame. Transfer this to a mixing bowl.
  5. Add cooked pumpkin and grated coconut in the mixing bowl. Mash the pumpkin well and mix everything till combined.
  6. Heat a griddle. Take one ladle ful of batter and place on hot tawa. Dip your fingers in a bowl of water and spread the batter from all sides to form  a bigger disc.
  7. Cover and cook for 3-4 minutes. Flip and cook uncovered for another 2-3 minutes. Repeat till the batter finishes.
  8. Serve it with your favourite chutney or pickle. I served with sweet sour mango chutney.

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I'm Marina, the cook, writer and photographer behind this blog. Flavoured Goodness is an effort to share my experiments with food (veg and non-veg) and healthy alternatives. Read more


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