Instant Thalipeeth (PanCake)
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I was craving thalipeeth for a long time. Now In Mumbai I use to bring ready mix as it was easily available and just mix it and make it. But here I did not had that option. Neither had an option to grind the raw things. So decided to try if I can use the flours which I have. Now one can literally use any types of flour in this. I had Rice, Bajra, Whole Wheat (Ata), Gram Flour (Besan). Jowar was missing in my pantry. Next time I might even use sabudana powder. But I simply used the above and I loved the output, cruncy and yummy, with real tikha techa. My taste bud was satisfied. I also call this as multigrain roti, completely healthy. If you remove the ata it becomes gluten free. This though requires patience to cook as it has to be cooked on slow flame. So here goes the recipe:
- 1/2 Cup Rice Flour
- 1/2 Cup Bajra Flour
- 1/2 Cup Whole Wheat Flour (Ata)
- 1/2 Cup Gram Flour (Besan)
- 1 tablespoons of Sesame Seeds (Til)
- 1 cup of finely chopped onion
- 1 cup of finely chopped Coriander
- Green chillies finely chopped to taste
- Red Chilly powder to taste
- 2 teaspoon of Coriander powder
- 1 teaspoon of Asafoetida (Hing)
- 1/2 Cup of Boiled Water (One can use normal plain water)
- Salt to taste
- 1 tablespoon of oil for kneading
- 4-5 tablespoons of oil for shallow frying.
- First mix the Rice, Bajra, Ata, Besan, Oil and salt. Add the boiled water and mix. Let the mixture rest for 1 hour atleast. This helps in water absorption by the flours. One can override this step and use it directly with normal water. I used hot boiling water.
- Then mix the remaining ingredients, i.e. Til, Onion, Coriander, Green chillies, Red Chilly, Coriander powder, Asafoetida and mix it. The dough will be of soft consistency. Add water only if required. We do not want a watery dough.
- Heat a tava or a non-stick pan. Once medium hot, spread 5-6 drops of oil. Flame should be minimum all the time.
- Apply oil in your fingers, take a small apple size portion of the flour mix and gently start pressing it on the tava. Make a 4-5 inch diameter round and not too thin.
- Cook in on a slow flame. Many even make 3-4 holes in between and drizzle oil to let it cook faster.
- Drizzle oil on the top and turn once the bottom is golden brown. Do not flip too early or else your thalipeeth will break. Cook on the other side too until golden brown.
- Cook on both the sides until desired crunchiness is achieved.
- Serve it with spicy thecha (recipe coming soon), onion and may be khata mitha dahi (curd) or as is, as it really does not require anything with it.
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