Looking for a way to include a variety of grains in your diet? I’ve got you covered, with this fabulous Thalipeeth, an Indian multigrain flat-bread, bursting with flavor and nutrition!
Growing up as I did in the mad rush known as Mumbai, I was surrounded by a smorgasbord of tastes and aromas. It was a melting pot, where flavors from all over India and even the world came together to create an experience that’s uniquely Mumbai!
Thus, as you can imagine, Mumbaikars are seriously spoilt for choice when it comes to food. Fast food, slow food, fusion food and traditional dishes all jostle for the fleeting attention of Mumbaikars.
Luckily, even though new cuisines continue their advances onto the palettes of Mumbaikars, traditional recipes have not been forgotten. Amid the sushi joints and taco shops, you will also find restaurants serving nutritious Maharashtrian food. (Mumbai is the capital of the state of Maharashtra).
So one can always enjoy Kothimbir Wadi, Sabudana Vada and Zunka when your heart craves something delicious and reminiscent of what Mom or the neighbourhood Maharashtrian auntie used to make.
One such lovely traditional and wonderfully nutritious delicacy is Thalipeeth. It is a rustic flat-bread made with flour from many different grains and lentils. These are ancient, highly nutritious and widely available grains, making thalipeeth a treat that bursts with nutrition and flavor.
Traditionally, the grains and lentils are roasted and then milled into a combined flour called ‘bhajani’. But it is also quite alright to buy different flours and mix it yourself, the way I have done here. The flour mix is then flavored with herbs and spices and made into a soft pliable dough.
The dough is then patted by hand (not rolled!) into flat-breads and then roasted on a skillet with a bit of oil or ghee. May sound simple, but believe me it tastes amazing.
If you cannot find any of the flours in this recipe, feel free to substitute with other flours that you have on hand. Quinoa, Spelt, Buckwheat, Rice, Cornmeal, all work well in this recipe. You only need to adjust the amount of water needed to make a dough.
I served these delicious Thalipeeth with Koshimbir (a simple salad of chopped cucumbers, tomatoes, green chilli and cilantro), Thecha (a fiery, coarsely ground red chilli and garlic chutney), some ghee, yogurt and a few fried papads. Such a soul-satisfying, wholesome meal!
If you liked this post, please share with your family and friends using the Social Share buttons underneath this post or down the side of the page! And sign up to receive posts right into your Inbox (there’s a box on the right)! For free!
You can also follow me on:
- ½ cup Chickpeas Flour (Besan)
- ½ cup Whole Wheat Flour (Atta)
- ½ cup Sorghum Flour (Jowar ka Atta)
- ½ cup Pearl Millet Flour (Bajra ka Atta)
- 1 teaspoon Carom seeds (Ajwain)
- ½ teaspoon Cumin powder
- ½ teaspoon Turmeric
- ½ teaspoon Red Chilli powder
- 1 teaspoon Coriander powder
- 2 tablespoons finely chopped Red Onion
- 2 Green Chilli
- 2 large cloves Garlic
- 1 inch piece Ginger
- ¼ cup chopped Cilantro
- Salt to taste
- 2 tablespoons Ghee or Cooking Oil
- Crush the green chilli, ginger and garlic together to form a coarse paste.
- In a large bowl, bring together the flours, carom seeds and the spice powders.
- Add the green chilli-ginger-garlic paste.
- Add the chopped cilantro and salt to taste.
- Add one tablespoon ghee or cooking oil.
- Adding a little water at a time, start kneading the ingredients together, till they come together into a soft dough.
- Divide the dough into 6 balls.
- Lightly grease a silpat mat or a sheet of aluminium foil.
- Take one ball of dough and flatten it on the mat or foil sheet.
- Pat and flatten the dough with your fingers to form the dough into a flat-bread.
- Heat a skillet and add a few drops of ghee or cooking oil.
- Carefully transfer the flat-bread to the skillet and cook for 2-3 minutes on medium heat.
- Flip the flat-bread over and cook for another 2-3 minutes till the thalipeeth is specked with brown and is cooked.
- Repeat with the rest of the dough
- Serve hot with yogurt, pickles and chutneys.
Pin this Recipe: