Thalipeeth is a traditional Maharshtrian flatbread made using a combination flours – besan, jowar, rice and wheat. The multi grain flat bread tastes great with pickle, butter or ghee, and perfectly complements your hot chai!
Add a fun twist to this recipe, use a combination of any two flours you have at hand, with a fresh mix of vegetables and spices, and it will make a great breakfast dish for your busy morning! Makes a great main dish for your lunch too. On days when you have no more than 20 days at hand, make sure you cook thalipeeth and pack it in your insulated lunchbox, you are sorted for a healthy meal for the day!
Health Benefits
Jowar is rich in fiber, and improves digestion. It is gluten free and makes a great source of nutrients for Diabetics.
Ingredients
sorghum flour: 1 cup
besan flour: ¼ cup
wheat flour: ¼ cup
bajra: ¼ cup
rice flour: ¼ cup
ginger garlic paste: 1 tsp
green chilli - finely chopped: 2
turmeric: ¼ tsp
coriander powder: ½ tsp
cumin powder: ½ tsp
ajwain: ¼ tsp
sesame seeds: 2 tsp
coriander - finely chopped: 2 tbsp
onion - finely chopped: 1
salt: ½ tsp
water (for kneading): 1 cup
oil for roasting
How To Make Thalipeeth
- To a large mixing bowl, add 1 cup jowar flour, ¼ cup besan, ¼ cup wheat flour, ¼ cup bajra and ¼ cup rice flour.
- Add the ginger garlic paste, green chilis, turmeric, coriander powder, cumin powder, ajwain, sesame seeds, coriander, onions and salt.
- Mix well.
- Add ½-1 cup water or more as needed to begin kneading the dough.
- Pat a small ball of dough over oiled butter paper.
- Drop the sheet upside down over the hot griddle.
- Peel off the butter paper sheet slowly without breaking the thalipeeth.
- Smear some oil over the thalipeeth.
- Cover and cook both sides at a medium temperature.
- Serve the thalipeeth with butter, pickle and curd.
Trivia
Not just a healthy snack, the powerhouse of nutrients thalipeeth is eaten on religious fasting days, to break the fast.