Rajgira Thalipeeth is a gluten free flatbread recipe, popularly eaten during fasting or vrat. These delicious savory flatbreads are made with Rajgira or Amaranth flour, potatoes and roasted peanuts. Serve piping hot with a bowl of yogurt or curd.
Rajgira Thalipeeth or Upvasache Thalipeeth is a delicious fasting recipe from Maharashtrian Cuisine. These hand-shaped pancakes or flatbreads are made with Amaranth (rajgira) flour, boiled potatoes and roasted peanuts.
Indians fast for most religious festivals. Be it the monthly Ekadashi or Sankashti OR yearly festivals like Mahashivratri, Ashadi Ekadashi, Navratri etc.
Food plays an important role in fasting and Maharashtrian cuisine has some of the best fasting recipes to offer.
This recipe requires some practice but with detailed step-wise pics, video and tips, you will be able to make wonderful thalipeeth in no time.
Rajgira Thalipeeth is traditionally served with yogurt, coconut chutney or danyachi amti (peanut curry for fasting). Can be served for breakfast or lunch.
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About Thalipeeth
It is a popular flatbread made in Maharashtra. It is made with a mix of flours (mostly millets) and can be completely made gluten-free, vegan.
The most unique thing about thalipeeth is that it cannot be rolled like regular flatbreads (roti, paratha etc). This is a 100% handmade flatbread.
It doesn't need rolling pin nor dusting of flour. It is slow cooked on a griddle until the edges are crisp and center cooks perfectly.
You may notice 2-3 holes in the center of the thalipeeth. It is required to pour / drizzle oil while cooking.
While Rajgira is particularly used when fasting, thalipeeth can be made with mixed flours like millets (bajra, jowar), chickpea flour (besan), rice flour etc.
It is nutritious and served with a dollop of white unsalted butter (loni, makhan) and some hand pounded dry peanut chutney.
It is best eaten fresh. I wouldn’t recommend storing or making ahead Thalipeeth.
Ingredients
Rajgira / Amaranth flour – Easily available in Indian Grocery Stores or Supermarkets especially during the festive season. The flour is naturally gluten free in nature.
Potatoes – Boiled, peeled and mashed potatoes. You can use either regular potatoes or sweet potatoes for the recipe. With sweet potatoes, the flatbreads would taste mildly sweet.
Roasted Peanuts (Coarsely Ground)
Cumin Seeds
Green Chili (Red Chili, Turmeric is avoided during fasting)
Coriander
Kala Namak (Rock Salt) – Can be substituted with regular salt on other days.
Oil or Ghee for cooking the flatbreads
Important Notes
While the quantity of ingredients are mentioned in the recipe card below, please note that you can easily customize it as per your liking.
For instance, my husband likes more potatoes while I prefer extra coarsely ground peanuts for the nutty flavor. It does not hamper the process of shaping nor does it affect taste.
Just remember, if you add extra potatoes, increase the quantity of flour so that thalipeeth doesn’t stick to the pan while cooking.
I don’t follow fasting rules to the “T” which is why you may notice some ingredients that are typically not used during fasting (coriander).
Feel free to modify the recipe as per the customs and traditions followed at home.
How to Make Ragjira Thalipeeth or Upvasache Thalipeeth
In a bowl, add rajgira (amaranth) flour, mashed potatoes, coarsely ground peanuts, kala namak, cumin seeds and finely chopped coriander.
Slowly add water and knead to a medium soft dough texture.
Rest the dough for 10-15 minutes.
Once the dough has rested, divide into equal portions.
In the meantime, cut 2 parchment papers or baking paper into a square (preferably the size of the pan). Grease the paper with some oil to prevent the dough from sticking. Keep a bowl of water ready to dip your fingers.
Place a portion of the dough on the greased baking paper and with the help of your fingers, press and shape the dough until it resembles a round flatbread. Dip your fingers in water at regular intervals so that the dough doesn’t stick to your fingers and/or tear while shaping.
Using your index finger, make 2-3 holes in the center so that oil can be poured while cooking.
Cook the thalipeeth on the hot griddle (Kindly refer to the video for better understanding)
Add oil in the center and sides. Use a spatula to press and cook the thalipeeth. Ensure the flame is on medium heat. It is ready to serve, once golden brown on both sides.
Tips
Always cover the dough balls with a damp cloth to prevent them from drying. If it is dry, the thalipeeth will break while shaping. This tip is especially useful in case you are making a large batch.
Grease the parchment paper or baking paper with a drop of oil every single time you are shaping the thalipeeth.
Dip your finger tips in water. It prevents the dough from sticking on your fingers and helps in shaping.
Instead of using parchment paper, you can use wet cloth. However, this is recommended for experts and not beginners. The cloth has to be lifted and placed on the hot griddle avoiding direct contact with the gas flame.
Parchment paper helps as it can be cut depending on shape and size of the griddle thereby avoiding a mishap.
Other Fasting Recipes
Bhagar (Samo rice)
Raw Banana Cutlets in Air Fryer
This post was originally published in March 2019. I have updated the recipe with fresh content, step-wise photos and video.
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Rajgira Thalipeeth | Upvasache Thalipeeth | Gluten Free Amaranth Flatbread
Equipment
- Griddle, Flat Pan or Tawa
Ingredients
- 1½ cups Rajgira Aata or Amaranth Flour
- ¾ cup Potatoes boiled, peeled and mashed
- ½ teaspoon Jeera or Cumin Seeds
- ¼ cup Peanuts roasted and coarsely ground
- 2-3 Green Chilies finely chopped
- Water to knead the dough, as required
- Oil for cooking thalipeeth + greasing the butter paper or parchment
- Coriander or cilantro finely chopped
- Rock Salt or Kala Namak as per taste
Instructions
- In a bowl, add the rajgira (amaranth) flour, mashed potatoes, coarsely ground peanuts, kala namak, cumin seeds and finely chopped coriander.
- Mix well. Slowly add water and knead to a medium soft dough texture.
- Rest the dough for 10-15 minutes. Cover the bowl with a kitchen towel.
- In the meantime, cut 2 parchment papers or baking paper into a square (preferably the size of the pan). Grease the paper with some oil to prevent the dough from sticking. Keep a bowl of water ready to dip your fingers.
- Once the dough is rested, divide into equal portions.
- Place a portion of the dough on the greased baking paper and with the help of your fingers, press and shape the dough until it resembles a round flatbread. Dip your fingers in water at regular intervals so that the dough doesn’t stick to your fingers and/or tear while shaping.
- Using your index finger, make 2-3 holes in the center so that oil can be poured while cooking.
- Heat a griddle or non-stick pan. Ensure the heat is medium. Once the griddle is hot, gently lift the thalipeeth (with the parchment / butter paper) and place it on the hot tawa (thalipeeth side down).
- Drizzle some oil in the center and on the sides. Cook the thalipeeth (Kindly refer to the video for better understanding) on both sides by pouring oil in the center and sides.
- Use a spatula to press and cook the thalipeeth. Ensure the flame is on medium heat. Repeat the process with the rest of the dough.
- Serve piping hot with accompaniment of your choice.
Video
Notes
- Always cover the dough balls with a damp cloth to prevent them from drying. If it is dry, the thalipeeth will break while shaping.
- Grease the parchment paper or baking paper with a drop of oil every single time you are shaping the thalipeeth.
- Dip your finger tips in water. It prevents the dough from sticking on your fingers and helps in shaping.
- Instead of using parchment paper, you can use wet cloth. However, this is recommended for experts and not beginners. The cloth has to be lifted and placed on the hot griddle avoiding direct contact with the gas flame. Parchment paper helps as it can be cut depending on shape and size of the griddle thereby avoiding a mishap.
- Feel free to customize the recipe as per your liking. For eg, if you prefer more potatoes or peanuts, add extra. In case you choose to add extra boiled potatoes, compensate with extra flour to prevent thalipeeth from sticking to the pan while cooking.
- I don’t follow fasting rules to the “T” which is why you may notice some ingredients are added that are typically not used during fasting. Feel free to modify the recipe as per your customs and traditions.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
I heard but never tried this...need to try sometime ??
You should then Jyo! I am sure you would love it. Thank you
The thalipeeth look awesome ?
Thank you so much