A traditional Maharashtrian multigrain flatbread, often enjoyed with fresh cream, butter, or yogurt.
Ingredients
- 1cupthalipeeth bhajani
- 1/2cuponion
- 2piecegreen chillies
- 1sprigfresh coriander
- 1/2tspsalt
- 1/3cupwater
- 2tbsppeanut oil
How to make Thalipeeth
Mix the thalipeeth bhajani, onion, green chillies, coriander, salt, and water into a pliable dough. Divide into 4 equal-sized balls.
Heat a cast iron tava.
Place a piece of parchment on your work surface. Place a ball of dough on it and pat it down gently into a 5mm disc of about 10-15cm in diameter. Make a hole in the center with your finger.
Lift the thalipeeth together with the parchment and flip it onto the hot skillet. Peel off the paper and set it aside for reuse.
Drizzle a little oil around the edges of the disc on the skillet and in the center. Cover with a lid and cook until golden. Flip and cook the other side as well.
Serve with fresh cream or butter, a smear of hot thecha, and dahi.
Tips & Tricks
Ensure the dough is pliable but not too sticky.
You can reuse the parchment paper for multiple thalipeeths.
FAQS
How do I make thalipeeth dough for perfect texture?
To achieve the perfect texture for thalipeeth, mix 1 cup of thalipeeth bhajani with finely chopped onions, green chillies, fresh coriander, and salt. Gradually add about 0.33 cup of water until you form a pliable dough. Make sure not to add too much water at once to avoid a sticky mixture.
What are some dietary options for thalipeeth?
Thalipeeth is naturally gluten-free if you use gluten-free bhajani. It's also suitable for vegetarian and vegan diets. You can enjoy it with fresh cream, butter, or yogurt, making it a versatile dish for various dietary preferences.
Can I substitute ingredients in thalipeeth?
Yes, you can substitute thalipeeth bhajani with other multigrain flours like millet or rice flour. If you prefer less heat, you can reduce the number of green chillies or omit them entirely. Additionally, you can use ghee instead of peanut oil for a richer flavor.
How should I store leftover thalipeeth?
To store leftover thalipeeth, let it cool completely, then wrap it in aluminum foil or place it in an airtight container. It can be refrigerated for up to 3 days. Reheat on a skillet before serving to restore its crispiness.
What are the best side dishes to serve with thalipeeth?
Thalipeeth pairs wonderfully with fresh cream, butter, or a spicy thecha (a chutney made from green chillies and garlic). You can also serve it with dahi (yogurt) for a cooling effect, making it a delightful meal option.
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