Healthy flatbread from the state of Maharashtra in India, made using jowar flour, whole wheat flour, and gram flour; spiced and flavored with fresh ingredients such as garlic, green chilies, coriander leaves, etc. is Thalipeeth. It is a healthy recipe as it uses multigrain flour. It is cooked in a very special way, not cooked, rolled. Muslin fabric is used to roll this bread. And thereafter it is cooked in very little oil, making it such an appropriate diet recipe too, apart from being a healthy breakfast recipe.
This is an authentic Maharashtrian recipe for Thalipeeth. It calls for
Flours: Wheat flour (gehun ka atta), chickpea flour (besan) and jowar atta are used. I have seen various Thalipeeth recipes, the ratio differs. Then I asked my Aunt in Maharashtra who shared this recipe. Soaked poha is also added which gives a good texture to Thalipeeth recipe. As such in Maharashtrian households, bhajani is prepared and is a staple in their kitchen. It is a multigrain flour prepared with different flours and pulses.
Flavoring: Garlic, it adds an awesome flavor to Thalipeeth. The flatbread is spiced with green chilies. Red chili powder is not used. Further coriander and carom seeds, along with chopped onions add a nice bite.
Flatbreads are so versatile. With a cup of tea, these make a healthy breakfast recipe. Serve with some yogurt for an easy lunch recipe or make it a quick dinner recipe by teaming it up with any simple dal or gravy. And therefore, we have a collection of paratha recipes . Apart from this, every state has its own flatbread, for example, Aloo Paratha from Punjab, thepla from Gujarat, Akki Roti from Karnataka and so on.
Serve it hot with some chilled yogurt for a weekday lunch.
1.This recipe makes 2 standard-sized thalipeeth or 3 smaller ones as I made.
2.In a mortar pestle or small grinder jar add in 3-4 garlic cloves, 1 chopped green chili, 1 tsp coriander seeds, ½ tsp carom seeds (ajwain), and salt to taste.
3.Grind to a coarse mix.
4.In a mixing bowl add in 1 cup of jowar atta, ¼ cup of wheat atta, ¼ cup chickpea flour, ¼ cup soaked poha, ½ medium-sized onion chopped, a handful of chopped coriander leaves, ¼ tsp turmeric powder and the coarse mix prepared in step 3.
5.Mix everything very well.
6.Make a soft dough using water. And let it rest for 10 minutes.
7.Spread a wet muslin fabric on the rolling board. Place a portion of thalipeeth dough on it. Wet your fingers with water.
8.Spread the dough.
9.Make a slightly thick thalipeeth and make a hole in the centre. Meanwhile heat an iron skillet. I made thalipeeth on the non-stick pan too. But I got a better texture with the iron tawa.
10.Lift the thalipeeth along with muslin fabric.
11.Put it on hot tawa.
12.Remove the muslin fabric.
13.Add little oil through the whole in thalipeeth.
14.Cover and let it cook for 2-3 minutes.
15.Flip and add little oil again. Cover and cook for 2-3 minutes.
16.Cook till brown patches appear on both the sides.
17.Take in a plate and grease with little ghee.
18.Serve it hot or at room temperature. Bon appétit!
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
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