This is a Maharashtrian dish which is made by mixing 4 kind of flours. This dish is slightly spiced multi grain, which looks like paratha but is made in a different method. There are so many variations in making this thalipeeth. This is highly nutritious and very healthy and can be eaten by all.
I got introduced to this dish from my friend who helps me a lot in cooking these kind of dishes. I have introduced her to you in my older posts. She gave me the mix of thalipeeth and I made it the way she explained me to do. The result was an excellent and yummy breakfast for us. Did I say that I was making this for the first time. Once you try this and I’m sure you are gonna love this.
Method:
I got introduced to this dish from my friend who helps me a lot in cooking these kind of dishes. I have introduced her to you in my older posts. She gave me the mix of thalipeeth and I made it the way she explained me to do. The result was an excellent and yummy breakfast for us. Did I say that I was making this for the first time. Once you try this and I’m sure you are gonna love this.
Ingredients:
- Bengal Gram Flour / Besan- ¼ cup
- Rice flour- ¼ cup
- Wheat flour- ¼ cup
- Millet flour / Jowar / Ragi- ¼ cup
- Coriander Powder- 1tsp
- Red chiily Powder- 1tsp
- Salt- As per taste
- Turmeric Powder- ½ tsp
- Onions (chopped)- 1no
- Green Chillies (chopped)- 2nos
- Coriander leaves (chopped)- ½ cup
- Curd- 1tbsp
- Water- for mixing
- Oil- for cooking
Method:
- Mix all the ingredients (except oil) together with water to make a soft pliable dough.
- The dough will be sticky. Divide this into 5-6 equal small balls and keep it aside.
- Traditionally it is made with hands, by patting a small ball of dough with both hands in the form of parathas and cook it with oil on a pan.
- Easy method is to oil two plastic bags and place a small ball of dough in between the two bags and use the tip of your hands to pat the dough into a flat shape.
- I used the first method and it was too tiring as I made this for the first time.. :)
- Heat and grease a nonstick pan and gently turn the plastic sheet upside down and ease of the thalipeeth on to the pan.
- Cook on both side till golden brown and crisp, using little oil.
- Repeat the process till all the dough balls are finished.
- Serve it with a dollop of butter and curd / pickle.
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