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Thalipeeth {Savory Multigrain Flatbreads}
Bhajani Thalipeeth are lightly spiced, savory multigrain pancakes cooked with warming spices such as turmeric, cumin, coriander and red chili.
Servings: 6
Calories: 302kcal
Ingredients
- 1 cup Sorghum flour
- 1 cup wheat flour
- ½ cup rice flour
- ½ cup oats flour
- ½ cup chickpea flour
- 1 large onion finely diced
- ½ cup cilantro finely chopped
- 2 teaspoons kosher salt
- 2 teaspoons brown sesame seeds
- 1 teaspoon carom seeds ajwain
- 1 teaspoon ginger grated
- 2 teaspoons garlic pressed
- 1 teaspoon green chili minced
- 1 teaspoon red chili powder
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon oil
- 1¾ cup water more or less
Instructions
Make the Dough
- Add all the individual flours to a mixing bowl. Add onion, cilantro, salt, sesame seeds, carom seeds, ginger, garlic, green chili, red chili powder, turmeric, cumin and coriander to the flour. Mix well.
- Using a little water at a time start kneading the dough. I usually end up using 1⅓ cups of water for this recipe, but you may need upto 1¾ cup of water. The dough should be soft but not sticky. Add oil in the end and knead for another minute.
Roll the Thalipeeth
- Make 12 balls out of the dough. Heat a non stick pan on medium heat. Wet a paper towel with some water and then squeeze out all the water.
- Here are 2 ways to roll the Thalipeeth:
- Method 1: Lay the paper towel flat and rolling gently with a rolling pin to make a round that is about 6 to 7 inches in diameter (photo 6)
- Method 2: Lay the paper towel flat and press gently with your fingers pressing the dough to make a round that is about 6 to 7 inches in diameter. (photo 7) This second method may need little bit of practice.
- With your fingers make 5 to 6 holes in the Thalipeeth, so it cooks evenly.
- Note: You can also use parchment paper instead of moist paper towel to roll the dough.
Cook the Thalipeeth
- Carefully pick up the paper towel and flip the Thalipeeth on the hot pan. Allow to cook for a minute and then flip over. Add a few drops of oil over the Thalipeeth, and then flip over again.
- Cook around 1 to 2 minutes on each side as the Thalipeeth starts to turn golden brown. Add oil as needed on both sides.
- Repeat rolling and cooking Thalipeeth with the remaining dough.
- Enjoy hot with yogurt, pickle and chutney.
Video
Notes
Notes:
- While making the dough add water as needed. Depending on the flours used, you may need more or less water. I use finely ground flours that need less water
- Adjust the green chili and red chili to your desired spice level. You can also skip green chili for a less spicy version
- For gluten-free Thalipeeth, substitute whole wheat flour with tapioca flour
- Oats flour can be made at home by simply grinding rolled or instant oats in a food processor
- Any leftover dough can be stored in the refrigerator for a day
- Cooked thalipeeth can stay at room temperature for 1 a day or can be refrigerated for up to a week. They are best reheated on a stovetop pan, although you can also microwave them individually for 20 seconds
Nutrition
Calories: 302kcal | Carbohydrates: 56g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 250mg | Fiber: 5g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg
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