Instant Thalipeeth (Multiflour Vegan Flatbread)
Instant Thalipeeth is a Multiflour Vegan Flatbread that is enjoyed as breakfast and is an instant version of the typical Maharashtrian Bhajani che Thalieepth.
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Servings: 6 Thalipeeth
Equipment
- Pan/Griddle
Ingredients
- 1/2 Cup Rice Flour
- 1/2 Cup Bajra Flour - Pearl millet flour
- 1/2 Cup Whole Wheat Flour - Atta
- 1/2 Cup Gram Flour - Besan/Chickpea flour
- 1 tablespoon of Sesame Seeds - Til
- 1 cup of finely chopped onion (around 2-3 medium)
- 1 cup of finely chopped Fresh Coriander (around 1 small bunch)
- Green chilies finely chopped to taste
- Red Chilly powder to taste (optional)
- 2 teaspoon of Coriander powder
- 1 teaspoon of Asafoetida -Hing
- 1/2 Cup of warm Water (One can use normal plain water)
- Salt to taste
- 1 tablespoon of oil for kneading
- 4-5 tablespoons of oil for shallow frying.
- Green chilies for garnish with salt (Optional)
Instructions
- In a large bowl add all the flour.
- Add red chilly powder, coriander powder, sesame seeds, oil, asafoetida, and salt.
- Add in the water and mix everything.
- Let the mixture rest for 10-15 minutes. This will help the flours absorb the water.
- Now add the chopped onions, coriander and mix everything.
- You should be able to knead it into a dough without any extra water. Onions will release some water when you knead it into the dough.
- Let the dough rest for 5 mins.
- After 5 mins, divide the dough into equal size portions. (Around 2-3 tablespoon or lemon size balls)
- Heat a tava/griddle or a non-stick pan.
- Once medium hot, spread 5-6 drops of oil.
- You can make thalipeeth in the following ways -
1st Method - Using muslin cloth or a plastic
- Use a damp muslin cloth or a plastic
- Apply oil to your fingers.
- Take a portion of the dough and pat it with the help of your fingers to form a 3-4 inch diameter disc.
- Flip this on the hot tawa.
2nd Method - Directly tapping it on the tava
- Apply oil to your fingers.
- Take a portion of the dough and directly pat it on the hot tawa with the help of your fingers to form a 3-4 inch diameter disc.
- Make 2-3 holes on the thalipeeth. This helps in cooking it evenly.
- If you are adding green chili on the top, slit the green chili, add some salt to it and press it on the thalipeeth.
- Cook it on a slow stove.
- Drizzle oil around the edges and in between the holes.
- Flip and cook on the other side until golden brown.
- Do not flip too early or else your thalipeeth will break.
- Serve it with spicy thecha, onion, curd, or pickle of your choice.
Video
Notes
- Any combination of flours can be used.
- kip the chilies or use them in less quantity if making for kids. One can add different veggies too in this thalipeeth.
- Asafoetida or hing is naturally gluten-free but the store-bought ones have wheat added to them to make a fine powder. So if you are gluten intolerant you can skip it.
- You can replace the wheat flour with any other gluten free flour to make gluten free flatbread. Read above the replacements you can make.
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