Maharashtrian thalipith is a healthy and tasty multigrain flatbread, mainly prepared in western India and north Karnataka region. It is very popular in the Marathi cuisine and is typically prepared with rice, wheat, bajra, jowar and besan flour. It is generally savory in taste and can be served as it is, but tastes great with butter and yoghurt/curd.
Maharashtrian Thalipith
Course: Snacks, BreakfastCuisine: IndianDifficulty: Medium4
servings10
minutes15
minutesIngredients
1 cup jowar flour / sorghum flour
¼ cup besan / gram flour
¼ cup wheat flour / atta
¼ cup bajra / pearl millet flour
¼ cup rice flour
1 tsp ginger garlic paste
2 green chilli, finely chopped
¼ tsp turmeric / haldi
½ tsp coriander powder
½ tsp cumin powder / jeera powder
¼ tsp ajwain / carom seeds
2 tsp sesame seeds / til
2 tbsp coriander, finely chopped
1 onion, finely chopped
½ tsp salt
1 cup water, to knead
oil for roasting
Directions
- Firstly, in a large mixing bowl take 1 cup jowar flour, ¼ cup besan, ¼ cup wheat flour, ¼ cup bajra and ¼ cup rice flour.
- Also add 1 tsp ginger garlic paste, 2 green chilli, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp ajwain, 2 tsp sesame seeds, 2 tbsp coriander, 1 onion and ½ tsp salt.
- Mix well making sure everything is combined well.
- Now add ½-1 cup water or as required and knead a dough.
- Now take a small ball of dough and start patting over oiled butter paper or green banana leaves.
- Gently drop the sheet upside down over the hot griddle.
- Peel off the butter paper/banana leave sheet slowly without breaking your thalipeeth.
- Additionally, smear some oil over the thalipeeth.
- Cover and cook both sides on medium flame.
- Serve thalipeeth with butter, pickle and curd.
