Multi-grain multi vegetable thalipeeth breakfast Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine wheat flour, rice flour, jowar flour, bajra flour, chopped onions, tomatoes, carrots, spinach, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, salt, and chopped coriander leaves.
• STEP 2.Add water gradually and knead the mixture into a soft dough.
• STEP 3.Divide the dough into small portions and flatten them into round thalipeeths.
• STEP 4.Heat a tawa or griddle and cook the thalipeeths on medium heat until golden brown on both sides.
• STEP 5.Serve hot with yogurt or chutney.

Cooking Tips

• You can add other vegetables like grated zucchini or bottle gourd to the thalipeeth mixture for added nutrition.
• If the dough is too sticky, you can dust some flour while rolling the thalipeeths.
• You can also add some sesame seeds or crushed peanuts on top of the thalipeeths for extra crunch.

Storage and Serving

• Thalipeeth is best served hot and fresh.
• You can store the leftover thalipeeths in an airtight container in the refrigerator for up to 2 days.
• Reheat the thalipeeths in a toaster or on a tawa before serving.