Jan 21, 2014


It can be made by mixing the flours seperately or using bhajani (ready made flour used to make chakli or thalipeth) , I made using flours seperately …..


Jowar flour-1 cup

Bajra flour-1/2 cup

Rice flour-1/2 cup

Wheat flour- 1/2 cup

Besan -1/2 cup

Green chilli- 6-7

Ginger-1/2 inch

Salt to taste

Onion – 1 big

Coriander leaves- fistful

Jeera – 1 tsp


Mix all the flours in a large bowl , then add finely chopped onion, ginger and chilli paste

Salt, jeera , finely chopped coriander leaves

Kneed using warm water to make a soft dough , apply oil if you feel sticky while kneading

Let it rest for 5 minutes,

Grease the plastic sheet or banana leaf, take a orange sized dough and spread it to 6 to 8 inches,

Make 2 to 3 holes to smear oil in it.

Carefully place the thalipeeth on hot tava… smeaer 1 tsp of oil on it

Cover it and let it cook for 2 minutes, flip and roast on another side

Serve hot thalipeeth with butter or pickle or curds…..


Jun 23, 2010


Whenever I am fed up with making chapattis I think of making some parathas, I found a big raddish in my frige lying from a long time so I thought of making “muli ka paratha “ as no one like to eat it raw bcoz of its pungent smell, parathas can be of any vegetable its tastes good with pickle and butter,
Grated raddish                                            2 cups
Onion                                                          2 small
Red chilli powder                                          1 tbsp
Garam masala                                              1 tsp
Cumin seeds                                                ½  tsp
Mustard seeds                                             ½  tsp
Green chilli paste                                         1 tbsp
Ginger garlinc paste                                     1 tsp
Coriander leaves                                          1 tbsp
Oil                                                               2 tbsp
Salt                                                             to taste
Wheat flout                                                 2 cups
Allpurpose flour                                            ¼ cup

Method of preparation
Take wheat flour and all purpose flour in a big bowl add salt to it and knead it using water to make a dough like chapati,
Peel the outer skin of radish and grate it, chop the onion and coriender into small pieces,
Heat 1 tbsp of oil in a skillet add cumin seeds and mustard seeds, when they splutter add chopped onion and fry till it turns pink,
Now add green chilli paste and ginger garlic paste and fry till the raw smell evaporates,
Now add grated raddish and fry till the raw smell goes off, then add redchilli powder,garam masala and salt, and again fry for some time,
Now add chopped coriander leaves, and allow it to cool.
Take handful of dough and roll it to small puri,
Now take same quantity of filling and place on puri in the center,
And cover the filling as shown,
And roll it to make paratha,
Heat the non stick  pan and bake two sides with little oil
Serve hot parathas with pickle or chutney,


You can find this spicy mix in almost all houses in north Karnataka and also the southern part of Maharashtra, its can act as a sidedish with chapatti or rotti served with curds or ghee, and also substitute of sambar or saar with rice,its very easy to make and tasty, many variations can be made with this spicy powder by adding a hand full of roasted chana or putani or kadlepappu and also u can add a handful of dry coconut flakes and also with rosted sesame, its and act as a spread on bread or also as topping for mosaru avalakki and upama,
Roasted and peeled groundnuts                     2 cups
Curry leaves                                                 2 tbsp
Garlic pods                                                  12-15
Red chilli                                                      12-15
Cumin seeds                                                2 tsp
Coconut  flakes                                            5 tbsp
Salt                                                             to taste
Method of preparation
Dryroast the groundnuts on medium flame and cool and remove the outer cover,
Dry roast the curryleaves, red chillis and coconut flakes,
Grind all the ingredients in a mixie together to coarse powder,
Store in airtight container.