Thalipeeth: The Nutty Multigrain Flatbread From Maharashtra That Packs a Punch

Name: How to Make Thalipeeth: The Nutty Multigrain Flatbread From Maharashtra That Packs a Punch | Easy & Delicious Thalipeeth: The Nutty Multigrain Flatbread From Maharashtra That Packs a Punch Recipe
Total time: 30 min
Yield: 4
Cuisine: maharashtrian

Have you tried the Maharashtrian thalipeeth? It’s a flatbread that is not only nutritious but also has a low glycemic index, making it a perfect addition to your breakfast if you are trying to keep your sugar levels in check. It is an ideal example of resourcefulness in the kitchen.

prep time 00 Hour 30 Mins

cook time 00 Hour 10 Mins

chef Purna Mehra

Maharashtian cuisine is known for its bold flavours, unique use of everyday ingredients, and traditional techniques to prepare delicacies. One such recipe is thalipeeth – a unique regional flatbread prepared with multi-grain flour and boasting holes made with fingers. It is slightly thicker than your everyday paratha or roti, but it is packed with nutrition and a variety of notes, depending on what you add to the dough.

If you have a variety of ingredients in your pantry, just not enough to make a whole dish, but they will be enough for this flatbread. The dough can be prepared using regular flour, legumes, millet flour, and common spices like cumin seeds, red chilli powder, and herbs like coriander leaves.

This flatbread does not need gravy on the side (but no harm if you serve). It’s a recipe for lazy weekends or hectic weekdays when you don’t want to cook many things but still want to relish a wholesome meal. Paired with yoghurt, butter, chutney, and pickles, thalipeeth rules the taste buds and satisfies hunger pangs. It is not only a popular flatbread in Maharashtra but also in nearby states, including Telangana and North Karnataka.

Interestingly, its origins are rooted in crafting a wholesome dish with nutritious elements in the pantry. It mirrors Maharashtra’s agricultural and rural way of living, where people seek not just food on a plate, but nourishing dishes that fuel their bodies with a lot of energy to carry out physically intense activities during the day.

In Maharashtra, a special kind of flour, called bhajani, is used – a blend of grains and legumes – making this flatbread rich in carbohydrates and fibre. It is usually prepared for breakfast or light dinners in households. Since the recipe does not include any cereals, it is also relished during religious fasts, but in a slightly different form. People make thalipeeth with tapioca pearls while fasting to elevate the texture and incorporate chewiness. It is a symbol of resourcefulness with which a home chef creates something fulfilling and gut-friendly out of scattered ingredients.

Use warm water for kneading the dough because it will yield a pliable lump. Preparing the dough is made easier in a mixer grinder which offers the kneading function.
A cast-iron tawa provides the best surface for roasting a thalipeeth. It gives the flatbread a crispy, uniform cook in minimal oil.
However, as a novice, practice making thalipeeth on the non-stick tawa, because this will regulate the cook of the flatbread better and prevent it from sticking to the bottom of the pan.
Make fresh ginger-garlic paste that infuses an inviting aroma into the thalipeeth. Craft the paste using a mixer grinder which crushes these aromatics into a uniform paste.
If you are making the thalipeeth flour from scratch at home, then be sure to dry roast the grains in a kadai before having them crushed. This will make their flavours bloom better.

Step 1

Take a bowl and sift all kinds of flour in it – jowar flour, gram flour, wheat flour, rice flour, and bajra flour.

Step 2

Add powdered spices, ginger-garlic paste, chopped onion, salt, and sesame seeds. Combine everything to make a smooth blend.

Step 3

Add water and knead a soft dough. It should be flexible enough for you to spread it easily on a plate or a banana leaf.

Step 4

Keep the dough aside to rest for the gluten to develop. This will help you work with the dough slightly more easily.

Step 5

Take a small portion of the dough and start patting it with fingers to spread it on a greased butter paper, plate, or leaf.

Step 6

Smear some oil on thalipeeth. It will allow you to work easily without the dough sticking to your fingers.

Step 7

Make three or more holes with your fingers on thalipeeth and spread it on a hot griddle safely.

Step 8

Roast the thalipeeth on both sides until it is golden brown and slightly crispy.

Step 9

Serve the thalipeeth with pickle, curd, and white or salted butter.

Calories 200 Kcal

Total Fat 9 g

Carbs 30 g

Protein 5 g

ESSENTIAL ITEMS

1 cup Jowar flour

1 tsp Ginger-garlic paste

0.25 cup Gram flour

0.5 tsp Cumin powder

0.25 cup Rice flour

0.5 tsp Coriander powder

0.25 tsp Turmeric powder

0.25 cup Wheat flour

1 cup Water

2 tsp Sesame seeds

0.25 cup Bajra flour

0.5 tsp Salt

1 piece Onion

2 tbsp Oil

OPTIONAL

0.25 tsp Carom seeds

Recipe by:

Purna Mehra

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