Recipe for Shingada (Water Chest-nuts) Thalipeeth

This is a Recipe for preparing Shingada (Water Chest-nuts Flour) Pithache Thalipeeth. A authentic Maharashtrian Thalipeeth recipe using the Shingada; gives a different taste and flavor.

2 Cups Shingada Flour
1 Tea spoon Cumin Seeds (Jeera)
1 Medium size Potato (Peal and shredded)
2 Table spoon Peanut powder (roast and then prepare a thick powder)
4 Green Chilies (grind)
2 Table spoon Coriander (Cut in small pieces)
Salt to taste
Oil for roasting

Mix all ingredients well. After that prepare a dough. And then prepare four equal size balls.
Smear a tawa with Oil and heat it. Spread a thick cloth on a flat surface. Put one ball, pat on the cloth and spread it. When tawa is heated properly keep a Thalipeeth on it. Add a little bit of Oil around the Thalipeeth. When it turns brown turn it upside down and roast it well on a slow seam.
Serve it hot with Curd or Butter.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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