Thalipeeth: A Wholesome Multigrain Flatbread Recipe

wellhealthorganic.com Thalipeeth: Thalipeeth, a flavorful flatbread crafted from a blend of multigrain flour, stands as a delightful and nourishing choice for breakfast or a quick snack.

Thalipeeth

• Preparation Time: 5 minutes
• Cooking Time: 20 minutes
• Total Time: 25 minutes
• Cuisine: Maharashtrian
• Course: Breakfast, Snacks
• Diet: Vegetarian
• Difficulty Level: Moderate

Ingredients:

For Thalipeeth Dough

1. ½ cup Jowar (Sorghum Flour)
2. ¼ cup Atta (Whole Wheat Flour)
3. ½ cup Bajra (Pearl Millet Flour)
4. ¼ cup Besan (Gram Flour)
5. ¼ cup Rice Flour (Chawal Ka Atta)
6. ¼ teaspoon Ajwain (Carom Seeds)
7. ¼ teaspoon Turmeric Powder (Haldi)
8. ¼ teaspoon Red Chilli Powder
9. ½ teaspoon Cumin Powder (Jeera Powder)
10. 1 teaspoon Coriander Powder (Dhania Powder)
11. 1 tablespoon Sesame Seeds
12. 1 medium Onion or ½ cup Finely Chopped Onions
13. 1 teaspoon Finely Chopped Ginger
14. ¼ cup Chopped Coriander Leaves
15. 1 Green Chilli – Finely Chopped
16. 1 teaspoon Oil
17. Salt, as required
18. ¾ cup + 2 to 3 tablespoons Water, or as needed
19. Other Ingredients
20. Oil, as required for roasting

Instructions:

Preparing Thalipeeth Dough:

1. In a mixing bowl or pan, combine all the flours, spice powders, carom seeds, sesame seeds, onions, ginger, green chili, coriander leaves, and salt.
2. Add 1 teaspoon of oil and mix thoroughly.
3. Gradually add water, mixing continuously, until a soft and smooth dough forms. The dough should be moist and manageable. Adjust water quantity as needed based on the flour's texture.

Also Read: Arrabiata Pasta

Making Thalipeeth:

1. Dampen a muslin cloth or cotton kitchen napkin with water and spread it over the rolling board. The cloth should be moist. Meanwhile, heat a tawa (griddle).
2. Take a portion of the dough, roll it into a ball, and flatten it on the moistened cloth.
3. Gently press and flatten the dough with your fingers to create a flatbread about ¼ inch thick. Sprinkle a few drops of water on the dough while flattening if needed.
4. Make a hole in the center or create 3 to 4 holes around the edges to aid in even frying.
5. Spread a little oil on the hot tawa. Adjust the flame to medium-high and place the thalipeeth on it, with the side touching the tawa.
6. Carefully peel off the muslin from the rolled thalipeeth dough.
7. Drizzle some oil into the holes and around the edges.
8. Cover with a lid and cook the thalipeeth for 2 to 3 minutes, or until the base becomes golden and crisp. Adjust the browning according to preference.
9. Flip the thalipeeth and cook the second side until brown spots appear.
10. Remove from heat and serve hot.
11. If not serving immediately, stack the thalipeeth in a roti basket or casserole to keep them warm.
12. Serve the thalipeeth with white butter, fresh curd, pickle, or thecha.