With Mahashivratri Festival close, I am sure all of you are looking for some easy, delicious and filling “fasting, falahari, vrat or Upvas” recipes. So, today, I blog about one of my favourite fasting foods, the Rajgira Thalipeeth or Upvasache Thalipeeth Recipe or simply called as Amaranth Flatbread. Needless to say, this is from one of my favourite cuisine, Maharashtrian but it is made across the country on fasting days like Sankashti, Ekadashi, Navratri and Mahashivratri.

When it comes to fasting, the most popular food item or the crowd favourite is Sabudana Khichdi or Tapioca pearls Khichdi / Pilaf. It is quick, easy and tastes delicious even on non-fasting days as a breakfast option. My husband is not a very big fan of Sabudana so when he fasts, I make him Rajgira Thalipeeth instead which he enjoys with a side of curd or coconut chutney.

Rajgira is also known as Amaranth or Ramdana. The flour is Gluten free in nature. The Thalipeeth is made using the gluten free Amaranth Flour, some boiled and mashed potatoes, roasted and coarsely crushed peanuts, green chillies, kala namak or black salt which is usually used when fasting in lieu of iodized salt. The Rajgira Thalipeeth is served with a coconut chutney and/or curd.

Thalipeeth is a flat bread popular in Maharashtrian Cuisine. I had earlier blogged about Methi Millet Thalipeeth too which is a good healthy breakfast option. Unlike rotis or parathas, thalipeeth cannot be rolled out with the help of a rolling pin and the occasional flour dust. It needs to be patted gently with fingers and slowly given the shape of a round disc. A small cavity or hole is made in the centre of the flatbreads to pour oil or ghee so that it cooks evenly on both sides. It needs a bit of patience and practice both.

The Rajgira Thalipeeth is generally consumed during fasting as it is filling and helps you stay active and energised during fast days. It can be packed with a side of curd or chutney for lunch in dabba or tiffin box. Alternatively, can be eaten as breakfast too (fasting or not), just like Parathas!

Ingredients required to make Rajgira Thalipeeth

• Rajgira Flour (Available at all leading stores and online too)
• Boiled potatoes
• Peanuts
• Cumin Seeds
• Kala Namak/ Rock Salt or Sendha Namak (the salt used for fasting)
• Oil to cook the thalipeeth

Let us look at the easy recipe with step by step pictures of the process of making Rajgira Thalipeeth for Upvas or Fasting.

Recipe for Rajgira Thalipeeth / Upvasache Thalipeeth Recipe/Savoury Amaranth Flatbread

Prep time 30 mins (boiling, peeling, mashing potatoes)

Cook Time 20 to 30 mins

Serves 4 nos. (Approximately 8 to 10 nos. of Thalipeeth small size as shown in pic)

1 cup is 250 ml measurement

Ingredients

• 2 cups of Rajgira Aata (Flour)
• 1 cup boiled and mashed potatoes
• 2 tsp Jeera or cumin seeds
• 1/4 cup of roasted peanuts
• 5 to 6 nos. of green chillies finely chopped
• Water to knead the dough (less than 1 cup)
• Oil as required to cook the thalipeeth + 1 tsp to grease the butter paper
• a small bunch of coriander leaves or dhania finely chopped
• Kala Namak to taste (salt)

Method

(1) Heat a pan, roast peanuts and coarsely grind them, keep aside.

(2) In a large bowl add the Rajgira flour, mashed potatoes, coarsely ground peanuts, salt to taste, jeera or cumin seeds, finely chopped coriander leaves and green chillies.

(3) Mix everything well so salt incorporates. The texture would be like wet sand.

(4) Now slowly add water to the dough and knead lightly, bringing everything together to form a medium soft dough.

(5) Allow it to rest for 15 to 20 mins. Make equal balls of the dough as shown below and then start shaping the thalipeeth.

(6) In the meanwhile, heat a tawa or griddle to cook the thalipeeth.

(7) Start shaping the thalipeeth by placing a dough ball on the greased butter paper. Slowly pat the thalipeeth and give it a nice round shape making a cavity in the centre with your index finger. Make 2-3 cavities or small holes to pour oil easily.

(8) Gently lift the thalipeeth and place it on the hot tawa. cover and cook for a few seconds. Pour some oil in the centre and on the sides.

(9) Once the thalipeeth has cooked on one side, flip and repeat the process of pouring oil, cover and cook. Serve piping hot.

Recipe Notes

• Always grease the parchment paper or butter paper with few drops of oil after 1 or 2 thalipeeth has been shaped and made. Else it will stick.
• On Non fasting days, you can add finely chopped onions to the dough.
• You can also include leafy greens like methi or finely chopped spinach leaves for making thalipeeth too.

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Vidya Narayan