Thalipeeth— is a savory flatbread, a very common Maharashtrian dish. It is part of the Marathi cuisine for a long time. It is generally served at breakfast and also eaten as a snack.
The dough is prepared from a flour called bhajanee. Several flours are mixed together with greens and other spices. Slow roasted in ghee or butter and served with ghee, butter, curd, chutney or mango pickle.
Thalipeeth is an age-old Maharashtrian traditional recipe that is extremely healthy, nutritious and filling. Women back then made Thalipeeth when she had small qualities of various flours.
It is also commonly called Pitla. I was first introduced to Thalipeeth by my Maharashtrian maid in Childhood. One is never enough, you always crave for a second piping hot Pitla on your Thaat(plate).
Ingredients for Thalipeeth:-
- 1 cup Fenugreek Leaves(Methi)/Palak leaves
- 1 Finely Chopped onion
- 2 Green Chillies
- 1/2 cup whole wheat flour
- half cup Jowar Flour (Sorghum)
- 1/2 cup Ragi Flour (Finger Millet)
- 1/2 cup Gram flour (besan)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- 1/4 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 cup yogurt
- 1/4 tsp asafoetida (hing)
- Salt to taste
- Oil / ghee for smearing
Methods for Making Thalipeeth :-
1)Wash and roughly chop up the fenugreek leaves and keep this aside in a bowl.
2)Take a mixing bowl, add the whole wheat flour, jowar flour, ragi flour, besan, turmeric, red chili powder, coriander powder, cumin powder, salt and mix well with a spoon.
3)Now add in the chopped fenugreek, green chili and onions.
4)Now make a firm Thalipeeth dough using curd and lukewarm water. By adding water slowly bit by bit, you can assure that all the ingredients are mixed well together.
5) Divide the dough into equal parts, press each ball down on a wet surface to make a round roti with your fingers. Let it not be too thin. If you wish you can cut it into a perfect circle with the help of a round plate. Make small slits or cuts in Thalipeeth so it cools evenly.
6)Now preheat the pan or skillet on medium heat.
7)Transfer the patted thalipeeth on the preheated skillet carefully so that it doesn’t break.
8) Pour a teaspoon of oil or butter around and let the Thalipeeth cook on the base for about 4 minutes.
9)Flip over the thalipeeth and cook on the other side. Cook on slow so that it cooks evenly and crisps on the outside.
10) Prepare the rest of the Thalipeeths in the same way.
11) Serve it piping hot with the accompaniment of your choice.