Beetroot Thalipeeth

Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. It lowers Blood Pressure, increases stamina and acts as a detoxifying agent. It has many many more health benefits.

In spite of these ample benefits, it is not a favourite in my house. Yesterday I reluctantly prepared this beetroot thalipeeth with leftover beetroot sabji (prepared with beetroot and yellow moong dal) , and it became a big hit in my house. My hubby and my daughter both loved it. I served it with a dollop of butter and Celery Chutney (recipe coming soon).

If your family also is not a beetroot fan, you can definitely give this a try. If you have leftover beetroot sabji, go for it. If not, no worries. You can add grated boiled beetroot and boiled dal (Optional). The taste should be the same.

Ingredients:
Beetroot - 1
Yellow moong dal - half cup (Optional)
Wheat flour - 2 cups
Salt
Ajwain\ carom seeds - half tsp
Onions - 1
Green chillies - 2
Water
Oil

Procedure:
1. Boil the beetroot and the moong dal separately in a pressure cooker
2. Grate the beetroot and keep aside.
3. In a bowl, add the grated coconut, boiled dal, wheat flour, carom seeds, salt , onions and green chillies and mix well. Add sufficient amount of water to prepare the dough. The dough should not be like the one we prepare for making chapati. It should be more sticky.
4. Prepare big balls. Take a pan, pour some oil, take one ball and pat it on the tava till the dough is evenly spread and is thin layered.
5. Make small holes in various parts of the thalipeeth and drizzle some oil. Also drizzle oil from the sides.
6. Once done, flip it over to the other side.

The delicious and healthy Beetroot thalipeeth is ready.
Serve it with a dollop of butter along with some curd or chutney.