Winters indeed make you want to cook and linger a bit longer in the kitchen, doesn’t it? I can proudly say that this year, Mumbai did its best to keep us wrapped in our winter wear early morning and coaxed us into sipping that extra cup of chai too.
Breakfast after a good morning walk, especially during winters is what you really look forward to on weekends. Husband had been asking me to make Thalipeeth since few days as it is his most favourite breakfast and he usually skips lunch or has a small bowl of curd rice as it is extremely filling.
The Thalipeeth Recipe I share here today is a popular Maharashtrian Breakfast Pancakes or thick flatbreads that resembles a paratha, made with a variety of flours that are gluten free and millet based.
Thalipeeth is made using a variety of ingredients. Traditionally made with whole wheat flour, some millets, gram flour and rice flour, the Multigrain mixture is a great way to incorporate healthy flours in our diet. However, I have excluded the usage of whole wheat flour in this recipe, making it completely gluten free. The recipe is vegan and diabetic friendly too.
Thalipeeth is also made using gluten free flours like Rajgira or Amaranth and Tapioca Pearls or Sabundana, especially during fasting days with the addition of potatoes and few spices. During winters, leafy greens like methi is added to make it even more nutritious. For this particular recipe, I have also added sesame seeds, which is yet another winter special ingredient.
Few Maharashtrian Breakfast recipes on the blog that you could try over on a weekend are Ghavan which are rice flour crepes or instant dosas and Sabudana Khichdi which is made from tapioca pearls and is a fasting special from the Maharashtrian cuisine.
Unlike most flatbreads, Thalipeeth doesn’t require a rolling pin or dusting of flour. It is made by using hand and fingers in particular, slowly patting and giving shape to each bread and then making small holes in the centre of the thalipeeth to enable pour oil while cooking on the hot tava or griddle.
Thalipeeth is usually served with a peanut coconut wet chutney or oli chutney in Marathi, a sukki chutney which is usually a dry Garlic Peanut chutney, some pickles, a cup of curd, onion slices and fresh butter. My husband’s favourite pick is the curd as you can see below.
Making a thalipeeth is an art work. Dealing with gluten free flours that usually stick to your hands can get a bit tricky and time consuming too but nevertheless, all good things in life comes with a bit of hard work and a lot of love.
According to the seasonal availability, one can keep adding and subtracting ingredients for the Thalipeeth dough. For eg. During Summers, Jowar is good and in winters, Bajra keeps us warm. Ragi or Nachni is all season so I add it without fail and some Besan or gram flour for the protein power.
Thalipeeth requires time and patience to cook. Most restaurants that serve Maharashtrian food tend to cook the thalipeeth in a lot of oil which I do not prefer. One cannot experience the taste of any flours or spices used if it is shallow fried. Well, this is my personal experience and hence I opt for home made thalipeeth that is healthy and can be made using a variety of flours too.
Taking this recipe of “Methi Thalipeeth” to #177FoodieMondayBlogHop where the theme this week is #Magic of Fresh Methi Leaves, suggested by Sasmita.
So, let us now take a look at the easy recipe of cooking this delicious Maharashtrian Breakfast or Snack at home with pictoral recipe and detailed notes.
Recipe for Methi Thalipeeth with step by step pics
Prep Time 15 to 20 minutes (excludes dough resting time of 20 mins)
Cook Time 30 to 40 minutes
Serves 5 for breakfast, Makes around 10 Thalipeeth of medium thickness as shown in the pic
1 cup is 250 ml measurement
- 1 cup Jowar Aata or Sorghum Flour
- 1 cup Bajra Aata or Pearl Millet Flour
- 1/4 cup Ragi Aata or Finger Millet Flour
- 1/4 cup Besan or Gram Flour
- 1/4 cup Rice Flour
- 1 cup red onions finely chopped
- 2 to 4 green chillies finely chopped
- 1/2 cup of finely chopped coriander leaves
- 1 cup of finely chopped methi or fenugreek leaves
- 1/2 tsp of Haldi powder or Turmeric
- 1 tsp of Red chilli powder
- 1 tblsp of sesame seeds
- 1 tblsp of coriander powder
- 1/4 tsp of hing or asafoetida
- Water as required to knead the dough
- 1 tsp oil for the dough + Few tblsps as required to cook the thalipeeth
- Salt to taste
- In a bowl, combine all the flours and add salt to taste.
- Now add the sesame seeds, methi leaves, turmeric, red chilli, hing, coriander leaves, coriander powder, onions and green chillies.
- Mix all the ingredients above and slowly add water to form a dough.
- Check for salt when it is partially forming a dough and add extra, if required, at that stage. Note — Do not add too much water as it gets very soggy making it difficult to shape after the dough rests for 20 minutes.
- Once the dough has formed, add a tsp of oil and knead lightly. Allow it to rest for 20 minutes
- After the dough has rested, make equal balls and pat them on a greased butter paper.
- Cook them on a hot griddle on low heat, covered, with few drops of oil drizzled on the sides and centre.
- Patiently cover and cook them on both sides over medium to low heat and serve piping hot with accompaniments of your choice.
- Pat and shape the thalipeeth only one at a time. It tends to stick and give out moisture and unlike rotis, cannot be rolled and placed or stacked one over the other.
- A greased butter paper or parchment paper works wonderfully to shape the thalipeeth. It is also comfortable to slowly separate the moist flatbread from the paper, place and cook over the hot griddle.
- After shaping every 2 thalipeeths, grease the butter paper with a drop of oil and begin the process again.
- For beginners, I would recommend using 1/4 cup of wheat flour to the mix which will enable smooth shaping of the dough with hands. Once you have mastered the technique, feel free to add flours of your choice.
- Always cover and cook the thalipeeth. The holes in the centre of the flatbread allow you to pour drops of oil thereby enabling even cooking, especially in the centre.
- One cannot store this dough for the next day. It gives out too much moisture making it difficult to shape. Make a small batch.
- Frozen thalipeeths don’t taste that delicious. They tend to get dry and hard as time passes. This is a make and immediately consume kind of breakfast or snack option.
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