Serves: 5 Thalipeeth
Preparation time: 5 mins
Cooking time: 20 mins
Course: Breakfast, Snack
Difficulty level: Moderate
Delicious flatbread made from a variety of grains is called thalipeeth. This is a delicious, nutritious and healthful breakfast or snack. Thalipeeth is a great lunchbox option too. The recipe for thalipeeth is not complicated. In various Maharashtrian cities thalipeeth is offered as street food. The thalipeeth prepared at home uses less oil than the type sold on the street, which uses a lot. For a reduced-fat variation, omit the oil completely from this thalipeeth recipe.
In Marathi cuisine, it is usually made using rice, wheat, bajra, jowar, and besan flour. Thalipeeth bhajani is prepared and kept in bulk in many Maharashtrian homes. Made with entire grains, spices and millets, thalipeeth bhajani is a fantastic method to increase the nutritional value of your meal. There is also ready-made thalipeeth bhajani flour available in the market.
To make the thalipeeth recipe today, I have used Aazol's Thalipeeth Bhajani. This thalipeeth flour is the best multigrain atta because it is made with slow roasted and organic wheat, rice, millets and spices. You can buy this multigrain atta online from Aazol.in.
- 3 cups Thalipeeth flour
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon turmeric powder (haldi)
- ¼ teaspoon red chilli powder
- ½ teaspoon cumin powder (jeera powder)
- 1 teaspoon coriander powder (dhania powder)
- 1 tablespoon sesame seeds
- 1 medium onion or ½ cup finely chopped onions
- 1 teaspoon finely chopped ginger
- ¼ cup chopped coriander leaves
- 1 green chilli – finely chopped
- 1 teaspoon oil
- Salt as required
- ¾ cup + 2 to 3 tablespoons water or add as required
- In a mixing dish or pan, add and mix Aazol’s Thalipeeth flour, spice powders, sesame, carom, onions, ginger, green chilli, coriander leaves and salt.
- Include one tablespoon of oil.
- Stir everything thoroughly.
- Next, gradually add water as needed.
- Start combining the dough. Approximately ¾ cup water will be needed.
- Once you've achieved a soft and smooth dough, keep adding water in small amounts and mixing. The dough must be soft, wet and extremely smooth. You can adjust the amount of water by using less or more to make it into a smooth dough.
- Next, moisten a cotton kitchen napkin or muslin cloth with water. After wringing out any excess water, lay the muslin down on the rolling board. The muslin cloth needs to be wet. Warm up the tawa as well.
- Take a piece of dough now. Flatten it on the muslin after rolling it in your palms.
- To produce a ¼-inch-thick flatbread, gently push and flatten the dough with your fingertips. You can also add a few drops of water to the dough as you flatten it.
- Create a hole in the middle or three to four holes on either side. This aids in thoroughly frying the thalipeeth.
- Drizzle some oil onto the tawa. The tawa must be well heated allowing you to maintain a medium to high flame. Adjust the flame as needed.
- The thalipeeth side of the muslin cloth should touch the tawa as you gently place it there.
- Now, gently remove the muslin from the dough and let the thalipeeth flatbread stay on the tawa.
- Coat the edges and the holes with a little oil.
- The thalipeeth should cook for two to three minutes or until the base is crisp and brown. Cover and leave it. If you want it crispier, you can brown the base even more.
- After flipping the flatbread over, heat the other side as well until some brown or scorched areas appear.
- Take out and serve hot thalipeeth.
- To keep the thalipeeth warm if you aren't serving them hot, stack them in a casserole or roti basket.
- Serve the thalipeeth dish with pickles, thecha, fresh curd or white butter.
- Adding finely chopped palak or shredded carrot to the dough makes it more nutritious.
- For a more moist texture, cover and simmer the thalipeeth on the tawa.
- Damp cloth or butter paper can be used while patting the thalipeeth.
- Thalipeeth is excellent when made with butter and a hint of spices.