Thalipeeth is an authentic and traditional flatbread from Maharashtra. It is generally made by preparing Bhajani flour at home which comprises of various flours like bajra, jowar, rice, urad dal, chana dal and whole wheat flour. (Use a minimum combination of any three flours) The proportions of the flours can vary as per taste and preference. Traditionally the grains were dry roasted individually and then milled to get the flours. Previously it was made at home as almost all households would have the traditional stone-mill but later on, the flours were pounded at the local mechanized flour mills. Nowadays almost all products are easily available in the market and hence all flours are always at hand in one's pantry. It is a very healthy recipe and provides a lot of energy and nutrition. Serve it with pickle, curd, homemade white butter etc.
- 50 grams Bajra Flour
- 50 grams Rice Flour
- 50 grams Whole Wheat Flour
- 30 grams Besan
- 100 grams Jowar Flour
- 1 Onion (finely chopped)
- 1 Green Chilli (finely chopped)
- ½ teaspoon Cumin Seeds Powder
- ½ teaspoon Red Chilli Powder
- 1 teaspoon Coriander Seeds Powder
- 1 tablespoon Green Coriander Leaves (chopped finely (optional))
- 1 teaspoon Oil
- Salt to taste
- Water as needed
Take all the flours in a bowl.
Add chopped onion, green coriander leaves, and green chilli.
Season with salt, red chilli powder, cumin powder and coriander powder.
Knead a soft and smooth dough using as much water as needed.
Heat an iron tawa on low flame.
Take out a ball of the dough as per the size and thickness desired and place it on a greased plastic sheet or a parchment paper or a moist muslin cloth.
With the help of oiled fingers, spread it gently.
Keep it a little on the thicker side.
Lift the sheet/paper/cloth carefully and invert it on the tawa.
Slowly remove the thalipeeth from the sheet onto the tawa.
Make a hole in the center or if the thalipeeth is too thick make 3 to 4 holes all over.
Add little oil in these holes while roasting.
Cook on low to medium flame till cooked well on both sides.
Use up all the dough similarly to make the remaining thalipeeth.
Serve hot with curd or pickle or white butter.