Updated: Apr 7
A wholesome breakfast, a quick 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) flour, which makes it gluten-free - this mix is usually referred to as bhajanee. The dough is then rested for a few minutes and 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.
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...
Makes: 4 - 5 thalipeeth
Time taken: 20 - 25 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 medium 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, spices 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 a few minutes.
Form 4 or 5 balls from the dough, depending on the size of thalipeeth you wish to make.
Place the dough on a banana leaf, muslin cloth or a flat surface lightly dusted with flour and flatten it with your hand to form a pancake, thalipeeth flatbread, thicker than a chapati - use a little flour to avoid the dough from sticking to the surface or your hands. Using the back of a spoon make a hole in the middle of the thalipeeth, this helps cook the multigrain flatbread evenly.
Place the flattened savoury pancake on a hot tava / griddle to cook, on medium heat so it cooks through. As it contains more millet flour, Thalipeeth will take longer to cook than roti or chapati.
Once the thalipeeth is more or less cooked on one side, 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 green moong dal, bharli vangi (baingan), curry chicken…
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