How to make thalipeeth | maharashtrian thalipith with detailed photo and video recipe. a healthy and tasty multigrain flatbread, mainly prepared in western india and north karnataka region. it is very popular in the marathi cuisine and is typically prepared with rice, wheat, bajra, jowar and besan flour. it is generally savoury in taste and can be served as it, but tastes great with butter and yoghurt/curd.
for making thalipeeth dough
- ½ cup jowar (sorghum flour)
- ¼ cup atta (whole wheat flour)
- ½ cup bajra (pearl millet flour)
- ¼ cup besan (gram flour)
- ¼ cup rice flour (chawal ka atta)
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon turmeric powder (haldi)
- ¼ teaspoon red chilli powder
- ½ teaspoon cumin powder (jeera powder)
- 1 teaspoon coriander powder (dhania powder)
- 1 tablespoon sesame seeds
- 1 medium onion or ½ cup finely chopped onions
- 1 teaspoon finely chopped ginger
- ¼ cup chopped coriander leaves
- 1 green chilli – finely chopped
- 1 teaspoon oil
- salt as required
- ¾ cup + 2 to 3 tablespoons water or add as required
How To Make Thalipeeth Recipe
1. In a bowl or pan take ½ cup jowar flour (sorghum flour) , ¼ cup whole wheat flour (atta), ½ cup bajra flour (pearl millet flour), ¼ cup besan (gram flour) and ¼ cup rice flour.
2. Add ¼ teaspoon ajwain (carom seeds), ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder, 1 tablespoon sesame seeds and salt as required.
3. Then add ½ cup finely chopped onions, ¼ cup chopped coriander leaves, 1 green chilli (finely chopped) and 1 teaspoon finely chopped ginger. You can also add 1 teaspoon ginger-garlic paste instead of ginger.
4. Add 1 teaspoon oil.
5. Mix everything very well.
6. Then add water in parts and as required.
7. Begin to mix the dough.
8. Continue to add water in parts and mix everything to a soft and smooth dough. Dough has to manageable, moist and very smooth. Overall I added ¾ cup + 2 tablespoons water. Depending on the quality and texture of the flour, you can add less or more water.
9. Then wet a muslin cloth or a cotton kitchen napkin with water. Wrung the extra water and spread the muslin on the rolling board. The muslin should be moist. Also heat the tawa.
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10. Now take a portion of the dough. Roll in your palms and flatten it on the muslin cloth.
11. With your fingers gently press and flatten the dough to get a flatbread with ¼ inch thickness. While flattening you can sprinkle a few drops of water also on the dough.
12. Make hole in the center or make 3 to 4 holes at the sides. This helps in frying the thalipeeth well.
13. Spread some oil on the tawa. The tawa has to be hot. So you can keep it on medium to medium-high flame. Regulate the flame as required.
14. Lift the muslin cloth and gently place it with the thalipeeth side touching the tawa.
15. Now carefully peel the muslin from the rolled thalipeeth dough.
16. Peel carefully and gently as the tawa will be hot.
17. sprinkle some oil in the holes as well as the edges.
18. cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till the base is golden and crisp. you can brown the base more if you want.
19. the top side will also change in color and texture.
20. Turn over and continue to cook the second side also till you see some brown or charred spots on them.
21. Here is the cooked and well roasted second side of the thalipeeth. Remove and serve thalipeeth hot.
22. If not serving hot, then you can stack the thalipeeth in a roti basket or casserole, so that they stay warm. Prepare all the thalipeeths this way.
23. Serve thalipeeth recipe with white butter or fresh curd or pickle or thecha.
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