- Submitted by Inara
(Savory multi-grain flatbread)
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Thalipeeth is a Maharashtrian dish made with multi grain flours. It is usually served as a breakfast or snack with some butter or yogurt or some dry garlic chutney.
Recipe For Thalipeeth
Ingredients
- Besan - 1 cup
- Jowar flour - 1 cup
- Rice flour - 1 cup
- Bajra flour - 1/2 cup
- Wheat flour - 1/2 cup
- Chilli powder, Corriander powder, Cumin powder, Garam masala powder - 1 tblsp each
- Turmeric - 1 tsp
- Grated Jaggery - 2 tblsp
- Chopped Onion - 1/2 cup
- Chopped Coriander (Cilantro) - 1/4 cup
- Garlic - 2 tblsp (finely chopped)
- Salt - to taste
Method
- Mix all the above ingredients and knead with enough water into a soft dough.
- Cover and let the dough rest for about 10 minutes. After that make small balls of the dough.
- Pat each ball with fingers on a wet muslin cloth or a greased plastic cover to roll out the thalipeeth. (You can use a big ziploc cover too. Wet your hands before patting.)
- In the meantime heat up the tawa.
- Drop 2-3 drops of oil on the thalipeeth and put it on the hot tawa. Put the rolled out thalipeeth such that the top touches the tawa.
- Carefully remove the cloth/plastic cover from the thalipeeth.
- Let it cook well on both sides.
Serving Suggestion
- Serve the thalipeeth hot with dry garlic chutney or yoghurt or raita or fresh coconut and chilly powder.
- Submitted by Inara
(Savory multi-grain flatbread)
Jump to recipe ↓
Thalipeeth is a Maharashtrian dish made with multi grain flours. It is usually served as a breakfast or snack with some butter or yogurt or some dry garlic chutney.
Recipe For Thalipeeth
Ingredients
Besan - 1 cup
Jowar flour - 1 cup
Rice flour - 1 cup
Bajra flour - 1/2 cup
Wheat flour - 1/2 cup
Chilli powder, Corriander powder, Cumin powder, Garam masala powder - 1 tblsp each
Turmeric - 1 tsp
Grated Jaggery - 2 tblsp
Chopped Onion - 1/2 cup
Chopped Coriander (Cilantro) - 1/4 cup
Garlic - 2 tblsp (finely chopped)
Salt - to taste
Method
Mix all the above ingredients and knead with enough water into a soft dough.
Cover and let the dough rest for about 10 minutes. After that make small balls of the dough.
Pat each ball with fingers on a wet muslin cloth or a greased plastic cover to roll out the thalipeeth. (You can use a big ziploc cover too. Wet your hands before patting.)
In the meantime heat up the tawa.
Drop 2-3 drops of oil on the thalipeeth and put it on the hot tawa. Put the rolled out thalipeeth such that the top touches the tawa.
Carefully remove the cloth/plastic cover from the thalipeeth.
Let it cook well on both sides.
Serve hot with dry garlic chutney or yoghurt or raita or fresh coconut and chilly powder.
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