Thalipeeth Recipe
Thalipeeth is a savory Indian pancake made from a blend of multigrain flours and spices. Mixed with vegetables and herbs, it’s pan-fried to a crispy perfection. Ideal for breakfast or as a snack, Thalipeeth is both nutritious and delicious.
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Servings: 4
Calories: 180kcal
Ingredients
Ingredients:
- 1/2 Cups Wheat flour
- 1/2 Cups Rice flour
- 1/2 Cups Besan (chickpea flour)
- 1/2 Cups Jowar flour (sorghum flour)
- 1/2 Cups Bajra flour (pearl millet flour)
- 1/4 Cups Finely chopped onions
- 1/4 Cups Grated carrot (optional)
- 1/4 Cups Finely chopped coriander leaves
- 2-3 Green chilies, finely chopped
- 1 tsp Cumin seeds
- 1 tsp Sesame seeds
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1/2 tsp Ajwain (carom seeds)
- Salt to taste
- Water, as needed
- Oil or ghee for cooking
Instructions
Instructions:
1. Prepare the Dough:
- In a large mixing bowl,combine all the flours: wheat, rice, besan, jowar, and bajra.
- Add the finely choppedonions, grated carrot (if using), chopped coriander leaves, and green chilies.
- Add cumin seeds, sesameseeds, turmeric powder, red chili powder, ajwain, and salt to the mixture.
- Gradually add water to the dry ingredients, mixing well to form a smooth, firm dough. The dough should be slightly softer than regular chapati dough but not too sticky.
2. Shape the Thalipeeth:
- Divide the dough intosmall, equal-sized balls (about the size of a lemon).
- Take one dough ball andplace it between two sheets of plastic or wax paper to prevent sticking. Youcan also use a damp cloth.
- Flatten the dough ball with your fingers or a rolling pin to form a thin, round disc about 5-6 inches in diameter. If using your fingers, gently press and spread the dough to make it even.
3. Cook the Thalipeeth:
- Heat a griddle or non-stickpan over medium heat.
- Once the pan is hot, gentlytransfer the flattened thalipeeth onto the pan.
- Make a few small holes inthe thalipeeth using your fingers or the back of a spoon to help it cookevenly.
- Drizzle a little oil or ghee around the edges and in the holes.
- Cook the thalipeeth onmedium heat until the bottom side is golden brown and crisp, then flip it overand cook the other side, adding more oil or ghee if needed.
- Repeat the process with the remaining dough balls.
4. Serve:
- Serve hot thalipeeth with aside of yogurt, pickle, or chutney.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 7g | Fat: 6g | Sodium: 199mg | Fiber: 5g | Sugar: 2g