Thalipeeth Recipe from Maharashtra

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Thalipeeth is a very popular Maharashtrian bread. It could be called Spicy multi-grain flatbread. It has a mixture of Jowar, gram, rice and wheat flours. Some also prefer adding Bajra flour. These flours are then mixed with dry spices and chopped onions, garlic and coriander leaves. They are generally cooked thick and crispy.

Thalipeeth tastes amazing with Dahi (yogurt) with a side of green chili Thecha and groundnut chutney. You can also have it cold with hot chai the day after.

INGREDIENTS

1 cup Jowar Flour
1/2 cup Gram flour Besan
1/2 cup Rice Flour
1/2 cup Wheat Flour (Atta)
1 tsp Asafoetida (Hing)
1 tbsp Cumin Seeds (Jeera)
Salt to taste
1 tbsp Carrom Seeds (Ajwain)
1 tsp Turmeric Powder (Haldi)
2.5 tsp Red Chili Powder
1 tsp Coriander Powder (Dhania Powder)
4-5 medium Onions finely chopped
1/4 cup Coriander Leaves finely chopped
8-10 Garlic Cloves crushed
Water for kneading the dough
Oil

INSTRUCTIONS

  • In a deep dish take 1 cup of Jowar flour, 1/2 cup of Gram flour (Besan), 1/2 cup of rice flour and 1/2 cup of wheat flour (Atta).
  • Add salt (per taste), cumin seeds (Jeera), carrom seeds (Ajwain) and a tsp of asafoetida (Hing).
    Pro Tip: When adding carrom seeds (Ajwain) – always crush them between your palms.
  • Now add the dry masalas – red chili powder, turmeric powder and coriander powder.
  • Next, add finely chopped onions, coriander leaves, and crushed garlic.
  • Mix everything well. Add water and knead it nicely to make a tough dough.
  • Make small balls of the dough. With a rolling pin, flatten the balls into a thin circular shape. The thickness for Thalipeeth has to be more than your normal chappati or roti.
    Pro Tip: Make holes in the flattened dough. This way the Thalipeeth gets cooked evenly and becomes crisp.
  • On a hot tawa (flat skillet) place the flattened dough very gently, without breaking it.
  • Put some oil on the edges and between the holes. Flip the Thalipeeth once it is cooked on one side. Repeat for the other side.
  • Serve hot with Maharashtrian Thecha, groundnut chutney, and Dahi.
    Pro tip: Cold Thalipeeth with hot chai is also an amazing combination.