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Thalipeeth, a popular traditional dish from Marathi cuisine, is known for its health advantages and delicious blend of different grains and spices. It is mostly made in the regions of North Karnataka and Western India. It has a usually savoury flavour and may be eaten on its own, but it pairs well with butter and curd. It is a tasty and simple breakfast choice that will help you keep you full and energised throughout the day.
Though the process is simple, making the perfect thalipeeth involves several important steps, such as the proper ratio of flours, shaping the dough, and the right cooking method. Here are a few suggestions you should bookmark while making this crispy yet soft flatbread at home with ease.
Selection Of Right Flour Mix
Bhajani is a special multigrain flour blend which is used as the base of thalipeeth. For this flour mix jowar (sorghum), bajra (pearl millet), rice flour, wheat flour, and besan (gram flour) are used. The flatbread's flavour and texture depend on each type of flour so use fresh ingredients. The grains should be mixed in equal amounts to make dough. You may also add powdered seeds like flax seeds or roasted lentil flour to increase the nutritional content.
Dough Preparation
In order to maintain its shape during cooking, the dough needs to be soft and solid. To prepare it combine the flour mix, ginger-garlic paste, sesame seeds, finely chopped onions, green chillies, turmeric powder, cumin powder, coriander powder, and salt. For freshness add finely chopped coriander leaves. You may also add finely chopped spinach, carrots and other vegetables to make it more nutritious. While kneading, gradually add water until the consistency is smooth, and it should not be too dry or sticky. After the dough is ready, cover it with a moist cloth and let it rest for ten to fifteen minutes.
Shaping Technique
In contrast to normal flatbreads, which are rolled with a rolling pin, thalipeeth is often formed by hand on a butter paper or oily surface. First form a small ball from the dough then pat it into a thin circle using your fingers. Make tiny holes in the middle of the circle so that oil can soak through while it cooks.
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Cooking Process
Heat a tawa or griddle over medium flame and gently place the shaped dough on it. To ensure consistent frying, drizzle oil around the edges and into the holes. To help cook the inside thoroughly while keeping it moist, cover with a lid to trap steam. When one side is slightly brown, carefully flip it over and continue cooking until the other side is crisp. Avoid high heat as it could burn the outside and the inside remain undercooked.
Serving Tips
Serve thalipeeth hot with thecha, (a spicy Maharashtrian chutney), pickles (mango or vegetables), and curd. It can also be served with jaggery or white butter on the side. For more variation, it can be paired with dal or sabzis or curry such as eggplant curry, bhaingan bharta, or sprouts masala as part of a main course. It is great for packing into lunchboxes and may be eaten at any time of day, as a light dinner or as a healthy breakfast.
Image Credit: Wikimedia Commons
