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1 cup Grated
2 - Onions, finely chopped
5-6 - Green chillies, cut small
bunch - Coriander leaves, chopped
salt to taste
For Jheenga (Heerekai) Chutney:
1 tsp mustard
How to Make Talipattu
Mix all the ingredients for the dough, add water little by little and make a soft yet tight dough. Make equal sized balls and keep aside.
Grease a pan with oil. Take a ball and spread it to the size of the pan with your fingers, it shouldn't be too think or too thin.
Make four wholes in the roti with the back of the spoon and pour oil in the holes. Drizzle some along the edges, too.
Cover and cook on medium heat.
When it turns slightly golden in colour, remove.
Serve hot with ghee and ridge gourd chutney.
For the chutney:
Peel and cube the ridge gourd.
Heat oil in a kadai and put 1 tsp mustard. After it splutters, put cut ridge gourd cubes, green chillies, coriander leaves, curry leaves, salt, a little bit of jaggery, tamarind and salt.
Fry for a few seconds and cook on a low fire, covered.
When done, remove from the fire, allow it to cool and grind it in the mixie.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.