Have you ever craved something that’s not just filling but also packed with nutrients? Let me introduce you to Thalipeeth, a traditional Maharashtrian pancake that’s as versatile as it is delicious. Made from a blend of roasted multigrain flours and spices, it’s a wholesome meal that will keep you energized throughout the day.
Maharashtrian Thalipeeth Recipe
Thalipeeth is a traditional and wholesome flatbread that hails from the western Indian state of Maharashtra. This nutritious and flavorful dish is made from a blend of various grains and spices, making it a popular choice for breakfast or as a snack in Maharashtrian cuisine. Thalipeeth is known for its distinct taste and texture, and it is often served with accompaniments like yogurt, chutney, or pickle.
Equipment
- Mixing bowl
- Tawa or griddle
- Spatula
- Rolling pin or heavy bottle
- Parchment paper or plastic sheet
Ingredients
- 2 cups Multigrain flour mix (Bhajani)
- 1 medium Onion finely chopped
- 2 Green chilies finely chopped
- a handful Fresh coriander leaves chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Carom seeds (Ajwain)
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- to taste Salt
- Water as needed for the dough
- Ghee or oil for cooking
Instructions
- Dough Preparation: In your mixing bowl, combine the multigrain flour, onions, green chilies, coriander leaves, cumin seeds, carom seeds, red chili powder, turmeric powder, and salt. Mix well. Gradually add water and knead into a soft but firm dough. It should be pliable but not sticky.
- Shape the Thalipeeth: Divide the dough into equal portions. Take a portion and place it on a piece of parchment paper. With moistened hands or using a rolling pin, flatten the dough to make a round pancake about 1/8 inch thick. Make a small hole in the center of the Thalipeeth to ensure even cooking.
- Cook the Thalipeeth: Heat the tawa over medium flame. Once hot, gently transfer the Thalipeeth onto the tawa. Drizzle some ghee or oil around it and into the hole in the center. Cook until the underside is golden brown, then flip and cook the other side, adding ghee or oil as needed.
- Serve Hot: Thalipeeth is best served hot, straight off the tawa. Pair it with a dollop of butter, yogurt, or homemade chutney for a satisfying meal.
Tips and Information
- The key to a good Thalipeeth is the consistency of the dough. It should be neither too wet nor too dry.
- You can make the multigrain flour mix at home by roasting and grinding various grains like bajra (pearl millet), rice, wheat, jowar (sorghum), chana dal (split chickpeas), and urad dal (split black gram).
- If you’re short on time, you can make the dough ahead and store it in the fridge for a quick meal later.
Can I make Thalipeeth without onion and garlic?
Absolutely, it’s just as delicious without them.
What can I do if the dough sticks to my hands while shaping?
Keep a small bowl of water nearby to moisten your hands as you shape the Thalipeeth.
How long can I store the Thalipeeth dough?
The dough can be refrigerated for up to 2 days in an airtight container.
Can Thalipeeth be made vegan?
Yes, just use oil instead of ghee for cooking.
Is there a gluten-free version of Thalipeeth?
Yes, you can make a gluten-free version by using flours like bajra, jowar, and rice.