Thalipeeth

Thalipeeth is an instant, lightly spiced, savory flatbread cooked using a combination of flours (multigrain) made flavorfully fragrant with fresh Indian spices. Thalipeeth is full of health and goodness. This recipe is dedicated to Nitafia who herself is maharastrian and makes perfect dishes. 

While this multigrain bhajani thalipeeth is typically classified as a breakfast recipe, this dish can also be enjoyed as a snack or a meal. The ingredients used in this recipe are wholesome, healthy, and filling, and these flatbreads are a great balance of all the essential food groups in one meal.

Ingredients

·      1 cup Sorghum flour

·      1 cup wheat flour

·      ½ cup rice flour

·      ½ cup oats flour

·      ½ cup chickpea flour

·      2 teaspoons salt

·      1 teaspoon red chili powder

·      ½ teaspoon turmeric

·      1 teaspoon coriander crushed

·      2 teaspoons sesame seeds

·      1 teaspoon carom seeds 

·      1 teaspoon ground cumin

·      1 teaspoon ginger grated

·      2 teaspoons garlic pressed

·      1 teaspoon green chili minced

·      1 large onion finely diced

·       ½ cup coriander finely chopped

·      1 tablespoon oil

·      1¾ cup water more or less

Instructions

Make the Dough

 Add all the individual flours to a mixing bowl. Add onion, coriander, salt, sesame seeds, carom seeds, ginger, garlic, green chili, red chili powder, turmeric, cumin and chopped coriander to the flour. Mix well.

Using a little water at a time start kneading the dough.  About 1¾ cups of water for this recipe will be needed to knead the dough. The dough should be soft but not sticky. Add oil in the end and knead for another minute.

Roll the Thalipeeth

Make 12 balls out of the dough. Heat a non stick pan on medium heat. Wet a plastic to avoid dough sticking while rolling.

Here are 2 ways to roll the Thalipeeth:

Method 1: Lay the muslin cloth/plastic/parchment paper flat and rolling gently with a rolling pin to make a round that is about 6 to 7 inches in diameter

Method 2: Lay the muslin cloth /plastic/ parchment paper and press gently with your fingers pressing the dough to make a round that is about 6 to 7 inches in diameter. While flattening you can sprinkle a few drops of water also on the dough. This second method may need a little bit of practice.

With your fingers make 5 to 6 holes in the Thalipeeth, so it cooks evenly.

Cook the Thalipeeth

Heat Tawa. Carefully pick up the plastic and flip the Thalipeeth on the hot pan. Allow to cook for a minute and then flip over. Add a few drops of oil over the Thalipeeth, and then flip over again.

Cook around 1 to 2 minutes on each side as the Thalipeeth starts to turn golden brown. Add oil as needed on both sides.

Repeat rolling and cooking Thalipeeth with the remaining dough.

Serve thalipeeth hot or warm with some white butter or curd. You can also serve it with thecha or a pickle. During winter thalipeeth makes for a nice healthy and warming food.

·       One can always add the flours that you have.

·       You can even use urad dal flour or ragi flour, rajgira .

·       For a gluten-free version skip the whole wheat flour in the recipe and add ¼ cup more of the rice flour.

 

 

Comments

Post a Comment

Popular posts from this blog

Thepla

 Thepla This Indian roti is a specialty of Saurashtra, Gujarat. It is simple but tricky while cooking. If not done well, it will not be of soft consistency. Generally this thepla are made while making dal-dhokli, and take away while travelling. Thepla goes well with potato ni suki bhaji and mango. It is eaten with mango pickle as an evening snack or in the break last also. Ingredients: Wheat flour 2 cups-10-15 pieces salt as needed red chilli powder 1 teaspoon turmeric powder 1/2 teaspoon carrom seeds 1/2-1 teaspoon oil-2 teaspoon and for cooking  Method:  Take wheat flour, add all spices and oil and mix well. Add water and knead a soft dough. Now make balls and roll as thin as you can(just like thin roti) using wheat flour while rolling. Now take tawa and heat it. Keep the flame on high and put thepla. turn to the other side as soon as you see the bubble on it. Apply oil turn on the other side and turn flame to medium. Press gently. Once done on both sides, take it from ...
Read more

Bajri ni kuler (no cook bajra atta ladoo)

It is a Gujarati sweet dish, normally made during Nagpancham. it has only 3 ingredients, no cooking is required and it is very quick to make.  This sweet is dedicated to God Serpent who is worshipped by Hindus. Nagpanchami is observed during Shravan month-holy month as per Hindi tradition. This was one of my favorite childhood sweets which still cherish to eat. Ingredients : Bajra flour-1 cup ghee1/2 cup grated jaggery 1/2 cup Method : In a mixing bowl, take bajra flour, add warm ghee and grated jaggery. Mix well. Now make small ladoo and store in air tight container.  Preheat before eating. Warm ladoo tastes good. It can be stored for about 7 days in freeze. Roasted and grated dry fruits like almond and cashew also can be added to this ladoo.
Read more

vegetable pulav

This is my daughter's favorite pulav. She gives instructions to keep it white only. This is simple and tasty.  Ingredients: Basmati rice(brown rice can also be used, soak for 2-3 hours) 1/2 cup soaked for half an hour ginger small piece grated garlic1-2 clove-grated onion 1 small sized-finely chopped green chili-1 finely chopped coriander  to garnish salt as per taste butter 1 tablespoon Finely chopped vegetables of choice (green peas, corn, carrot, french beans, cauliflower, broccoli)-1/2-3/4th  cup Method: Soak rice and drain excess water. Cook without a pressure cooker and make sure they don't become sticky. Allow to cool. Keep it aside. Now take butter in a pan. Add finely chopped garlic and ginger and saute for 1 minute. Add finely chopped onion and green chili. Add boiled vegetables of your choice(generally I add green peas, corn, carrot, french beans, cauliflower, broccoli) and sautee them for 2-3 minutes. Now add salt and rice. Mix gently. Cover for about 5 minute...
Read more