Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly Maharashtra. Shobha Dravid shares the recipe
Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly Maharashtra. The flour for thalipeeth, called bhajanee. It is prepared from roasted grains, legumes and spices.
The ingredients include grains such as rice, wheat, bajra, and jowar, legumes such as chana, and urad) and spices, most commonly coriander and cumin seeds.
Ingredients
Two Cups Grated Dudhi or (Zucchini)
Half Cup Grated Carrot
Half Cup Finely Chopped tomatoes
Half Cup French Bins finely chopped
Half Cup chopped Onion
Millets (Jawar ka Atta)
Salt
Garam Masala
Quarter cup coriander leaves finely chopped
2 -3 Green Chillies
Instructions
Take a pan, add Dudhi, Tomatoes, Onion, Carrot, and bins Mix it all Add salt as per your taste,
Add Garam Masala
Mix it well and leave this mixture to marinate for 10 minutes
Now add Jawar ka atta and mix it well and make the mixture like paratha fillings
Next add quarter cup green Coriander leaves. If you don’t like coriander leaves, add oregano or basil leave but, in that case, don’t add garam masala
Add 2 3 finely chopped green chilies as per your taste
You can add red chili powder also
Make a dough consistency soft
Take a ball-size dough
Take a plastic paper and oil it a little bit
Put ball-size dough on plastic paper and spread it in a round shape
Don’t make the shape too thin it should be thick
Make holes in it
You can make the Thalipeeth shape as you want
Preheat the pan (you can take nonstick pan, iron pan or anything you like)
Grease oil on the pan and then put Thalipeeth on the pan
Then in those little holes and corner of the Thalipeeth, put oil just like you do it with a dosa
Heat should be medium or as per your flame
Then cover the pan with lid so it cooks with steam Open the lid and flip it over when it looks golden brown
Then put the lid on pan and cook till it gets golden brown colour Here your Thalipeeth is ready
