Thalipeeth Recipe

I absolutely love this recipe because it combines a medley of flours and spices that create a symphony of flavors and textures, satisfying both my taste buds and my desire for something healthy and hearty. Plus, there’s something incredibly fulfilling about making and enjoying these crispy thalipeeth, especially when paired with tangy yogurt or a spicy pickle – it’s like a hug for my soul!

Thalipeeth is a flatbread that I enjoy making and eating. A combination of whole wheat flour, sorghum, pearl millet, and rice flour goes into making this flatbread, and it is rich in fiber and flavor.

I add onions and fresh coriander (cilantro) to the dough, and a little bit of chili pepper for heat. These ingredients lend an unexpected freshness to the flatbread.

Ingredients

• Whole Wheat Flour: Rich in fiber, aids digestion, promotes heart health.
• Sorghum Flour (Jowar Atta): Gluten-free, high in antioxidants and iron.
• Pearl Millet Flour (Bajra Atta): Source of iron and protein, supports energy levels.
• Onion: Contains antioxidants, adds flavor and pungency.
• Chickpea Flour (Besan): High in protein, enhances texture and nutrition.
• Carom Seeds (Ajwain): Improves digestive health, has a distinctive aroma.
• Cumin Seeds: Aids digestion, adds earthiness and warmth.

Ingredient Quantities

• 1/2 cup whole wheat flour
• 1/2 cup sorghum flour (jowar atta)
• 1/2 cup pearl millet flour (bajra atta)
• 1/2 cup rice flour
• 1/4 cup chickpea flour (besan)
• 1 finely chopped onion
• 1/4 cup chopped fresh coriander leaves
• 2 to 3 green chilies, finely chopped
• 1/2 teaspoon carom seeds (ajwain)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Water, as needed (approximately 1/2 to 3/4 cup)
• Oil or ghee, for cooking

Instructions

1. In a big mixing bowl, whisk together the whole wheat flour, sorghum flour, flour of pearl millet, rice flour, and flour of chickpeas.

2. Insert the very finely diced onion, chopped cilantro (coriander) leaves, and green chilies into the dough mixture.

3. Add the carom seeds, cumin seeds, turmeric powder, red chili powder, and salt.

4. Slowly incorporate water into the blend while mixing until a tender dough forms. The dough must remain distinct from the mixture and not be adhesive.

5. Separate the dough into small parts and mold each part into a roundish shape.

6. Using a sheet of plastic or parchment paper, grease it lightly with oil. Then, take a ball of dough and place it on the greased sheet.

7. Using your fingers, flatten the dough into a round, thin disc (about 1/4 inch thick). If the dough is sticky, dip your fingers in water or oil.

8.
1. Tawa or flat griddle: Heat either one over medium heat.

2. Oil or ghee: Drizzle some on the surface.

9. Transfer the flattened thalipeeth very carefully from the sheet to the heated griddle.

10. Prepare the thalipeeth by cooking it on both sides until it turns a golden brown and is nice and crisp, drizzling a little oil or ghee around the edges if necessary. And serve it up hot with some yogurt or a bit of pickle.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups
4. Knife
5. Cutting board
6. Grater (optional, for onion if needed)
7. Spoon for mixing
8. Plastic or parchment paper
9. Brush or small spoon (for greasing)
10. Tawa or flat griddle
11. Spatula for flipping
12. Ladle or small spoon (for drizzling oil or ghee)

FAQ

• Q: Can I use only one type of flour for making Thalipeeth?A: The distinct texture and flavor of thalipeeth come from the mix of flours used to prepare it. But it is possible to prepare thalipeeth with just one flour. The resultant cake will not have the same texture and taste as thalipeeth made with a mix of flours. But that’s okay!
• Q: Is there a substitute for sorghum flour (jowar atta) if I can’t find it?A: You can use another gluten-free flour to replace sorghum flour, such as quinoa flour or almond flour, though they will offer a slightly different taste and texture.
• Q: How do I make Thalipeeth softer?A: To ensure that Thalipeeth is soft, the dough must be well-hydrated but not too sticky. You might also want to cover the baked Thalipeeth with a cloth to retain moisture.
• Q: Can I make the dough in advance and store it?A: Yes, the dough can be made a few hours ahead. Keep it in the refrigerator and it will stay fresh for you. When you’re ready to use it, allow it to come to room temperature before you make the Thalipeeth.
• Q: What is the best way to serve Thalipeeth?A: It is optimal to serve thalipeeth hot alongside some yogurt, pickle, or chutney. It is also a delicious accompaniment to butter or ghee, with both options providing an extra layer of flavor. These pairings make thalipeeth good enough to have on its own, though it can also be enjoyed as part of a larger meal.
• Q: Can I add vegetables to this Thalipeeth recipe?Yes, the dough’s nutritional value and taste can be enhanced by adding grated carrots, zucchini, or finely chopped spinach.

Substitutions and Variations

If you have jowar atta, you can make sorghum flour with the following method: 1. Place whole jowar seeds in the blender. 2. Pulse the blender for one minute to break up the seeds. 3. Set the blender to medium speed for one additional minute to grind the flour. 4. Pour the flour into a fine mesh strainer. 5. Sift the flour to separate the larger pieces of broken seed and unground whole seeds from the flour. 6. Repeat as needed to obtain a bowl of finely ground flour from the jowar.
Use finger millet flour (ragi atta) as an alternative to pearl millet flour (bajra atta).
Lentil flour (moong dal atta) can be used in place of chickpea flour (besan).
If you can’t find carom seeds (ajwain), you can use fennel seeds instead for a different flavor.
To get the fresh coriander leaves you can use parsley or leaves of celery to have a garnish effect that is similar.

Pro Tips

1. Rest the Dough: After mixing the dough, let it rest for about 10-15 minutes. This allows the flours to hydrate properly and makes the dough easier to handle and shape.