Updated: Jun 1
A wholesome breakfast, a quick high protein mid meal or an accompaniment for curries and bhaaji, Thalipeeth is a traditional Maharashtrian multigrain, gluten-free roti / flatbread / savoury pancake.
Traditionally, Thalipeeth is made using a mix of various millet and roasted dal (pulses / lentils) flour, which makes it naturally gluten-free. This millet and lentil flour mix is usually referred to as bhajanee.
The dough for thalipeeth is ideally prepared fresh and is formed in to the shape of a roti, flattened by hand. As this is a gluten-free dough, it doesn't bind well when flattened using a rolling pin. The edges tend to crack when a thalipeeth is flattened using a rolling pin.
It will take a little practice but the best way of making thalipeeth is to flatten it between your palms. If you're a beginner, you could flatten thalipeeth between two sheets of cling wrap, banana leaf or moist muslin cloth.
I used a mix of flour as listed in the recipe ingredients, you could choose to use a mix of flour that are readily available in your kitchen - besan, rice flour, sabudana flour, quinoa flour...
Here are a few more Indian flatbread recipes, that are not naan or chapati, for you to try.
Besan ka Puda or Chilla
Wondering what you could pair this multigrain, gluten free flatbread with? These recipes work well for me. More home style Indian Curries here.
And if you're not cooking up a whole meal, these Indian Condiments complement thalipeeth perfectly. Or visit the condiments section on my Indian food recipe blog WhiskMixStir to take your pick!
Makes: 7 - 8 thalipeeth
Time taken: 20 minutes
Ingredients to make Thalipeeth
½ cup jowar flour / sorghum flour
½ cup bajra flour / pearl millet flour
½ cup rice flour
½ cup ragi (nachni) flour / red millet flour
½ cup rajgira flour / amaranth flour
¼ cup besan / gramflour
1 large onion, finely chopped
2 green chillies, finely chopped
½ inch piece of ginger, finely chopped or grated
1 tsp carom seeds / ajwain
Salt to taste
1 tbsp ghee
Warm water as required
Method of making Thalipeeth
Sift all the flour together to mix, add onions, green chillies, ginger, carom seeds, salt and ghee. Mix well and add enough warm water to make a dough similar to regular chapati dough. The onions will release some water as well which will loosen the dough, making it perfect for shaping / flattening the dough by hand. Let the dough rest for about 5 minutes.
Form 7 or 8 balls from the dough, depending on the size of thalipeeth you wish to make.
Place a dough ball on a piece of cling wrap, banana leaf, moist muslin cloth or a flat surface lightly dusted with flour and flatten it with your hand to form a pancake. Thalipeeth flatbread is thicker than a chapati. Use a little flour to avoid the dough from sticking to the surface or to your hands.
Using the back of a spoon, make a hole (or two) in the centre of the thalipeeth. This helps cook the multigrain flatbread evenly.
Place the flattened savoury pancake on a hot tava / griddle to cook, on medium high heat so it cooks through. As it contains more millet flour, Thalipeeth will take a tad bit longer to cook than roti or chapati and will not puff up.
Once the thalipeeth is more or less cooked on one side (about 2 - 3 minutes), flip it and drizzle a little ghee over it. Repeat this on the other side of the multigrain flatbread once almost cooked. Flip a couple times more to cook the thalipeeth through and serve hot, drizzled with some more ghee or with homemade white butter.
Thalipeeth is a rustic wholesome Maharashtrian flatbread or savoury pancake and is best eaten on its own, served with thecha and onions. You could also pair gluten-free thalipeeth with this sukha green moong bhaji, bharli vangi (baingan), curry chicken or any Indian Curry or Indian Side really… This basic moong dal tadka also pairs well with thalipeeth.
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