Instant Thalipeeth Recipe
Instant Thalipeeth is a Maharashtrian multigrain flatbread made with a combination of millet flours and spices. It has crisp edges, soft interior and the multigrain lends a wonderful aroma.
Servings: 6 thalipeeth
Equipment
Ingredients
- 1 cup Bajra flour Pearl millet
- ½ cup Wheat flour
- ½ cup Rice flour
- ½ cup Jowar flour Sorghum flour
- ¼ cup Besan
- 2 tablespoon Sesame seeds roasted
- ¼ cup Coriander leaves Finely chopped
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- ¼ teaspoon Turmeric powder
- Oil as needed
To grind coarsely
- 3 Green chillies
- 1 inch Ginger
- 10-12 cloves Garlic
- ½ teaspoon cumin seeds
- ½ teaspoon Carom seeds Ajwain
- salt
Instructions
- In a blender, pulse the green chilies, ginger, garlic, cumin, carom seeds and salt.
- Grind to a coarse paste, set aside.
- In a large mixing bowl, take bajra flour, jowar flour, wheat flour, rice flour and besan. Add salt if needed, roasted sesame seeds and spice powders.
- Mix well to ensure the flours and spices are mixed well.
- Then add ground chilli mixture, chopped coriander leaves.
- Add water and mix. I start with 1 cup water for this recipe. Add more as needed..
- Knead to a soft dough, it can be on loose side.
- Divide into equal portions and roll into smooth balls.
- Line a rolling board with a clean cotton cloth, dipped in water and well wrung.
- Then wet your hand and take one portion of thalipeeth dough. Start patting from the middle with your fingers.
- Make multiple holes in the thalipeeth. This ensures even cooking, you can add oil through this holes.
- Lift the thalipeeth using the wet towel on either sides.
- Transfer to a hot tawa carefully. Invert over the pan and peel off the cloth.
- Pour oil inside the holes. It will spread inside and enable even cooking.
- Cook in medium flame and press the thalipeeth with the spatula to ensure even cooking.
- Flip and cook until both sides have got beautiful golden spots and the thalipeeth is cooked inside, outside with crisp edges.
Video
Notes
- Though I made with just flours, I suggest to add something like a lots of coriander leaves, methi leaves, onion or grated vegetables so that the thalipeeth is not merely flour. Adding something will give you texture, nutrition, taste and avoid dense texture.