Go Back Email Link

THALIPEETH

Smitha Kalluraya
Print Recipe Pin Recipe
Course Breakfast
Cuisine maharashtrian
Servings 10 number

Ingredients
 

  • 1 cup Jowar flour / sorghum
  • 1 cup Rice flour
  • 1 cup Wheat flour
  • 1 cup Ragi flour / fingermillet
  • 1 cup besan gram flour
  • 1/2 cup Roasted groundnuts, ; coarsely powdered (optional but recommended )
  • 2 big Onions, finely chopped
  • 2 - 4 Green Chillies, ;finely chopped
  • few leaves Curry Leaves, ;finely chopped
  • Coriander leaves, - few springs ;finely chopped
  • 2 tbsp White Sesame seeds / til
  • 1 - 2 tsp Dhania powder / Coriander powder
  • 1 tsp Jeera powder / cumin powder
  • 1 tsp Red chilli powder
  • 1/2 tsp Haldi turmeric
  • Salt, - as per taste
  • oil to toast

Instructions
 

  • Add onion,green chilli, coriander, curry leaves and salt in a wide mixing bowl.Mix it nicely by crushing onions with your hands for few minutes. This brings out more flavours from them.
  • To the mixing bowl add all flours,groundnut powder,sesame seeds,dhania powder,jeera powder,chilli powder and haldi.
  • Start adding warm water little by little and mix it nicely to forma dough. The dough should be such that its easy to spread. It should not be too hard (smoother than the chapathi dough ).
  • Grease a plastic sheet / aluminum foil / parchment paper /banana leaf .Take a orange sized dough and pat it evenly with your hands to a medium thin pancake.Wet your hands in between with water to ease the patting.Make 1-3 holes on the thalipeeth so that they get cooked uniformly.
  • Heat a griddle. When its hot, transfer thalipeeth carefully to the tawa.Method to transfer thalipeeth from sheet to tawa :When the tawa is hot ,put the sheet on the griddle ( rotti side facing the griddle ). Cook the rotti along with the sheet for 30 sec and then slowly remove the foil.Rotti gets transferred from sheet to the griddle.
  • Pour some oil in the holes and all over the thalipeeth.Cover and cook till it becomes slightly brown in colour. Then flip the thalipeeth and continue cooking for about a minute or so till the thalipeeth becomes crispy. Cook on medium heat.
  • Repeat the same with the remaining dough.
  • Thalipeeth is ready to be served. Relish them hot with pickle ,spiced curd and a dollop of butter...

Notes

  1. The dough will be little sticky becuse of besan and other combination flours. So wet ur hand /grease your hand little to pat them easily.
  2. To the dough you can also add finely chopped vegetables like cabbage,methi leaves,spring onion,spinach or grated carrot,bottle gaurd,cucumber etc.
  3. In case you don't have jowar flour,try replacing it with some other flour like bajara (pearl millet ) or rava etc.