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.