Thalipeeth / Multigrain Spiced Flatbread is a type of spiced multigrain flatbread popular in Maharashtra . It is made using different flours , spices, onion, coriander, ginger, garlic, chili. The kneaded soft dough is pressed into a flat thick circle with fingers on the greased butter paper. Holes are made using fingers on the flatbread and it is then roasted on flat pan by putting oil in the holes. Thalipeeth is soft and full of flavor and is served hot as a healthy breakfast, lunch or dinner with yogurt, ,chutney and onion. It can be enjoyed on its own with a dollop of butter.
You can made thalipeeth for fasting using sago and other fasting flours. I have shared with your all the recipe for making Sabudana Thalipeeth/ Sago pancake.
Friends do try this recipe and please share your reviews with me.
Khao dilse, khilao dilse aur banao dilse….
Thalipeeth/ Multigrain Spiced Flatbread
- pan or wok
- butter paper or baking paper or plastic sheet
- flat pan
- 3/4 cup pearl millet flour bajra atta
- 3/4 cup sorghum flour jowar atta
- 3/4 cup chickpea flour besan
- 3/4 cup rice flour chawal atta
- 3/4 cup wheat flour
- 1 tsp asafoetida hing
- 1 tsp carom seeds ajwain
- 1 tbsp sesame seeds til
- 1/2 cup coriander washed and finely chopped
- 1 onion finely chopped or grated
- 1 tbsp ginger garlic green chili paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder haldi
- 2 tsp coriander cumin powder dhania jeera powder
- 1 tsp cumin powder jeera powder
- salt to taste
- 2.25 cup water approximately
- 17 tsp oil 1 tsp to knead the dough and rest to roast the thalipeeth
- In a pan take all the different flours – pearl millet (bajra), sorghum (jowar), chickpea flour (besan), rice flour, wheat flour. (Usually you get now a days ready made mixed roasted flour known as bhajanee for making thalipeeth in stores).
- Mix them together and put on heat and roast on medium heat till fragrant.
- After 7 – 8 minutes, the flours is roasted well. Remove from the heat and let it cool.
- Once the flour is cooled, add chopped coriander, onion, ginger garlic green chili paste, asafoetida, turmeric powder, red chili powder, coriander cumin powder, cumin powder, salt, sesame seeds and carom seeds.
- Mix everything well with your fingers.
- Now gradually add luke warm water and start kneading to a soft dough.
- I forgot to add ginger garlic green chili paste in step 4 and so added it while kneading the dough.
- Knead into a soft dough. I had used around 2.25 cups of water. You can add more or less depending on how much flour is absorbing. The dough should be not too soft or nor too stiff. It should be manageable and smooth. Press with fingers and add some oil to smoothen the dough.
- The dough is smooth and kneaded well after adding the oil. The thalipeeth dough is ready to be used.
- Take the butter paper or baking paper or plastic sheet and grease it well with oil. I had used baking paper.
- Take a portion of dough and flatten it on the baking paper.
- Applying pressure with your fingers , gently press and start to roll the dough into a circle of 5 mm thickness.
- With the help of your fingers, make 4 holes . This holes helps to cook thalipeeth well.
- Apply oil on the heated pan.
- Lift the baking paper and gently put the rolled thalipeeth on the heated pan. peel off the butter paper sheet slowly without breaking the thalippeth.
- After half minute, put around 1/2 tsp of oil into the four holes. Cover and cook for 2-3 minutes.
- Now flip the thalipeeth. Put 1/2 tsp oil into the holes and cover the thalipeeth and cook for 2 minutes till golden.
- Remove the lid and cook by flipping both sides another half minute.
- The thalipeeth is ready. Serve it hot. Make the remaining thalipeeth in same way. The leftover dough can be refrigerated into an airtight container for 2-3 days.
- Serve hot thalipeeth for breakfast, lunch or dinner with yogurt, dry garlic chutney, sliced onions and enjoy, You can add a dollop of fresh butter or regular butter on the thalipeeth and enjoy.