Methi Thalipeeth (Methi Millet Flatbread)
Thalipeeth is a popular Traditional Maharashtrian Breakfast recipe. A Pancakes or thick flatbread made with a variety of flours that are gluten free and millet based. Combined with fresh fenugreek leaves or methi, this recipe is Vegan, Gluten Free and Vegetarian. Serve with white butter, curd and pickles and enjoy it piping hot.
Servings 5 nos
Equipment
- Pan to Cook Thalipeeth
Ingredients
- 1 cup Jowar Aata or Sorghum Flour 1 cup is 250 ml measurement
- 1 cup Bajra or Pearl Millet Flour
- 1/4 cup Ragi or Finger Millet Flour
- 1/4 cup Besan or Gram Flour
- 1/4 cup Rice Flour or Chawal ka Aata / Arisi Maavu
- 1 cup Red Onions Finely chopped Use any variety of onions available
- 2 - 4 nos Green Chillies finely chopped Adjust according to spice tolerance
- 1/2 cup Finely chopped coriander leaves
- 1 cup Finely chopped Methi Leaves or Fenugreek leaves
- 1/2 tsp Turmeric powder or Haldi Powder
- 1 tsp Red Chilli powder or Lal Mirch
- 1 tbsp Sesame Seeds or Til
- 1 tbsp Coriander powder or Dhania powder
- 1/4 tsp Hing or Asafoetida Skip this ingredient for GF recipe
- 1 tsp Oil for the dough + as required to cook Thalipeeth Use peanut oil for authentic taste or any oil of your choice.
- Water as required to knead the dough
- Salt to taste
Instructions
- 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 10 to 15 minutes - Once the dough has formed, add a tsp of oil and knead lightly. Allow it to rest for 15 to 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.
- Cover and patiently cook them on both sides over medium to low heat and serve piping hot with accompaniments of your choice.
Notes
- Pat and shape the thalipeeth only one at a time. It tends to stick and release moisture.
- Unlike rotis, it cannot be rolled and placed or stacked one above 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 releases 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.