Thalipeeth with Curd (Multigrain, Home-Style)
35 minutes
1 read
About Thalipeeth with Curd (Multigrain, Home-Style)
A Maharashtrian multigrain flatbread made from wheat, jowar and besan with onion, coriander and sesame. It is crisp at the edges and soft inside, with a savoury, slightly spicy flavour.Served with fresh curd, it makes a filling breakfast that is a pleasant change from the usual paratha.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Thalipeeth
- 1/4 cup Whole wheat flour
- 1/4 cup Jowar flour Sorghum flour
- 1/4 cup Besan Gram flour
- 1/4 cup Onion Finely chopped
- 3 tbsp Fresh coriander leaves Finely chopped
- 1 Green chilli Finely chopped, adjust to taste
- 1/2 tsp Ginger Freshly grated
- 1 tsp Sesame seeds
- 1/4 tsp Ajwain Carom seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilli powder Adjust to taste
- 1/2 tsp Salt
- 1/3 cup Water Adjust as needed to make a soft dough
- 2 tsp Oil For cooking
To Serve
- 1 cup Curd Fresh, plain
Instructions
Making the Dough
- Mix the whole wheat flour, jowar flour and besan in a bowl. Add the onion, coriander, green chilli, ginger, sesame seeds, ajwain, cumin seeds, turmeric, red chilli powder and salt.
- Add the water a little at a time and knead into a soft, slightly sticky dough. Cover and rest for 5 minutes. Divide into 4 equal portions.
Shaping and Cooking
- Wet your fingers and pat each portion on a sheet of parchment paper or a damp cloth into a thin round of about 5 inches. Make 3 to 4 small holes in each, including one in the centre, so it cooks evenly.
- Heat a tawa over medium heat and grease it lightly. Slide a thalipeeth onto the tawa, drizzle a few drops of oil into the holes and around the edges, cover and cook for 2 minutes.
- Flip and cook for 2 minutes more, until both sides have golden spots. Repeat with the remaining portions and serve hot with the curd.
Recipe Notes
Good To Know
Thalipeeth is traditionally made with bhajani, a roasted multigrain flour. This version uses everyday flours you can find at home, with onion and herbs in the dough so the flavour is built in.How to Use in the Meal Plan
Serve 2 thalipeeth with 1/2 cup of curd as your breakfast. It is a weekday recipe and takes about 35 minutes.Expert Tips
Jowar dough has no gluten, so it will not roll. Pat it out with wet fingers instead. If the dough cracks, add a spoonful of water. If it sticks to your hands, dust your fingers with a little dry flour. Keep the heat at medium so the centre cooks through.Serving Suggestion
Serve hot with fresh curd. A little pickle or a spoon of chutney on the side works well too.Storage Instructions
Best eaten fresh. Leftover thalipeeth keeps in the refrigerator for 1 day and reheats well on a tawa.Related Posts You May Like
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Recipe Nutrition
Calories: 330kcalCarbohydrates: 39gProtein: 18gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 684mgPotassium: 292mgFiber: 7gSugar: 4gVitamin A: 203IUVitamin C: 4mgCalcium: 192mgIron: 4mg
