Thalipeeth
A Maharashtrian staple, this Indian flatbread contains a multitude of grains. It is made using wheat, rice, jowar (sorghum flour), bajra (pearl millet flour) and besan (chickpea flour). The result is a superbly nutritious meal that keeps you satiated for hours.
Servings - 6
Difficulty Level - Easy
Preparation Time - 5 mins
Cook Time - 20 mins
Ingredients
- 100 gms Master Cook jowar flour (sorghum flour)
- 25 gms Master Cook besan (chickpea flour)
- 25 gms Master Cook chakki atta (wheat flour)
- 25 gms Master Cook bajra flour (pearl millet flour)
- 25 gms Vijay rice flour
- 5 gms ginger garlic paste
- 2 chillies, finely chopped
- Pinch of turmeric
- 5 gms coriander powder
- 5 gms carom seeds
- 10 gms sesame seeds
- Handful of coriander, finely chopped
- Salt to Taste
- Water to knead
| Servings: 6 | |
| Amount per serving | |
| Calories | 140 |
| % Daily Value* | |
| Total Fat 2.4g | 3% |
| Saturated Fat 0.3g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Total Carbohydrate 26.4g | 10% |
| Dietary Fiber 4.1g | 15% |
| Total Sugars 0.8g | |
| Protein 4.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 40mg | 3% |
| Iron 3mg | 18% |
| Potassium 184mg | 4% |
Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.
Procedure
- Mix all the flours together and then add the ginger garlic paste, chillies and all the spices.
- Add the coriander to this and mix to combine.
- Using 120 ml of water first, mix and knead the dough. Add more water if required.
- Heat the griddle.
- Take a parchment paper and apply oil on it.
- Taking one portion of the dough, use your fingers to push it out on the parchment in a circular shape.
- Carefully, flip this sheet over the griddle and slowly peel the parchment off without breaking the thalipeeth.
- Reduce the flame to medium and cover to cook until the bottom browns.
- Spread oil on the side facing up and flip to cook the other side completely. Cover when you cook.
- Serve hot with yogurt, pickle and a pat of butter.
