Rajgira Thalipeeth | Upvasache Thalipeeth | Gluten Free Amaranth Flatbread
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.
Servings 5 Thalipeeth
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
Top Tips - Especially for beginners
- 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.