Thalipeeth Recipe

Name: Thalipeeth Recipe
Total time: 25 min
Yield: 12
Cuisine: Maharashtrian

Recipe By Asmita Rupani

Thalipeeth is a spiced flat bread made from multigrain flour. thalipeeth makes for a healthy, tasty and nutritious breakfast or snack.

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Ingredients for Thalipeeth Recipe

1/25 Cup jowar (sorghum flour)
1/50 Cup atta (whole wheat flour)
1/25 Cup bajra (pearl millet flour)
1/50 Cup besan (gram flour)
1/50 Cup Rice Flour
1/50 Tsp ajwain (carom seeds)
1/50 Tsp Turmeric powder (Haldi)
1/50 Tsp red chilli powder
1/25 Tsp cumin powder (jeera powder)
0.08 Tsp Coriander Powder (dhania powder)
0.08 Tbsp sesame seeds
0.08 Cup finely chopped onions
0.08 Tsp Finely chopped ginger
1/50 Cup sp chopped coriander leaves
0.08 Pieces Green chilli - finely chopped
0.08 Tsp Oil
As Required Salt
0.17 As Required Water
As Required oil for roasting

Directions: Thalipeeth Recipe

STEP 1.Making Thalipeeth Dough First take all the flours, spice powders, carom seeds, sesame seeds, onions, ginger, green chili, coriander leaves and salt in a mixing bowl or pan.
STEP 2.Add 1 teaspoon oil.
STEP 3.Mix everything very well.
STEP 4.Then add water in parts and as required.
STEP 5.Begin to mix the dough.
STEP 6.Continue to add water in parts and mix everything to a soft and smooth dough. Dough has to manageable, moist and very smooth. Depending on the quality and texture of the flour, you can add less or more water.
STEP 7.Making Thalipeeth Then wet a muslin cloth or a cotton kitchen napkin with water. Wrung the extra water and spread the muslin on the rolling board. The muslin should be moist. Also, heat the Tawa.
STEP 8.Now take a portion of the dough. Roll in your palms and flatten it on the muslin.
STEP 9.With your fingers gently press and flatten the dough to get a flatbread with ¼ inch thickness. While flattening you can sprinkle a few drops of water also on the dough.
STEP 10.Make hole in the center or make 3 to 4 holes at the sides. This helps in frying the thalipeeth well.
STEP 11.Spread a bit of oil on the tawa. The tawa has to hot. So you can keep it on medium to high flame. Regulate the flame as required.
STEP 12.Lift the muslin cloth and gently place it with the thalipeeth side touching the tawa.
STEP 13.Now carefully peel the muslin from the rolled thalipeeth dough.
STEP 14.Sprinkle some oil in the holes as well as the edges.
STEP 15.Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till you the base is golden and crisp. You can brown the base more if you want.
STEP 16.Turn over and continue to cook the second side also till you see some brown or charred spots on them.
STEP 17.Remove and serve thalipeeth hot.
STEP 18.If not serving hot, then you can stack the thalipeeth in a roti basket or casserole, so that they stay warm. Prepare all the thalipeeths this way.
STEP 19.Serve thalipeeth with white butter or fresh curd or pickle or thecha.

Nutrition
value

113

calories per serving

2 g Fat4 g Protein20 g Carbs3 g FiberOther

Current Totals

Fat
2g
Protein
4g
Carbs
20g
Fiber
3g

MacroNutrients

Carbs
20g
Protein
4g
Fiber
3g

Fats

Fat
2g

Vitamins & Minerals

Calcium
36mg
Iron
2mg
Vitamin A
138mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
28mcg
Vitamin B12
0mcg
Vitamin C
2mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
43mg
Manganese
< 1mg
Phosphorus
88mg
Selenium
7mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Asmita Rupani