Thalipeeth is a famous Maharashtrian dish typically made of three flours, whole wheat, millet and bengal gram flour or besan.
I've attempted a healthy and green twist to this versatile and healthy preparation ....
MULTI-GRAIN THALIPEETH
Whole wheat flour - 1 cup
Besan (Bengal gram flour) - 1 cup
Bajra/Jowar flour - 1cup
Soya flour - 1cup
Rice flour - 1 cup
Rajgira Flour - 1 cup
Maida - 1/4 cup
Jeera - 2 tsps
Dhaniya-curry leaves chutney - as required (Click link for chutney recipe)
Salt to taste
Whisked curds - 1 cup
Water - as required
Method :
1. Add all the flours and pinch salt to a clean bowl and mix well with hands. If possible, sift them together on to a large plate to allow them to mix well together.
2. Add the jeera and green chutney and mix again. You can add as much chutney as desired, based on the spice and flavour you need.
3. Now gradually add the curds and keep kneading the flours into a tight but soft dough. Add water only if required. Drizzle a little oil on to your hand and coat the dough with it. Cover and let rest for about 5-7 minutes.
4. Take 2 clean plastic sheets. Give the dough a rough kneading but do not knead too much. Divide into equal sized portions and keep aside.
5. Heat a tawa on medium heat. Place one dough round in between the plastic sheets on a counter and either press evenly into a pancake using your hands or use a rolling pin if it's easier. It's OK for the edges to be uneven.
6. Cook the thalipeeth on the tawa using oil/ghee till golden brown on both sides. Use a flat ladle to press down and let cook evenly.
Serve hot with pickle / chutney and curds.
Besan (Bengal gram flour) - 1 cup
Bajra/Jowar flour - 1cup
Soya flour - 1cup
Rice flour - 1 cup
Rajgira Flour - 1 cup
Maida - 1/4 cup
Jeera - 2 tsps
Dhaniya-curry leaves chutney - as required (Click link for chutney recipe)
Salt to taste
Whisked curds - 1 cup
Water - as required
Method :
1. Add all the flours and pinch salt to a clean bowl and mix well with hands. If possible, sift them together on to a large plate to allow them to mix well together.
2. Add the jeera and green chutney and mix again. You can add as much chutney as desired, based on the spice and flavour you need.
3. Now gradually add the curds and keep kneading the flours into a tight but soft dough. Add water only if required. Drizzle a little oil on to your hand and coat the dough with it. Cover and let rest for about 5-7 minutes.
4. Take 2 clean plastic sheets. Give the dough a rough kneading but do not knead too much. Divide into equal sized portions and keep aside.
5. Heat a tawa on medium heat. Place one dough round in between the plastic sheets on a counter and either press evenly into a pancake using your hands or use a rolling pin if it's easier. It's OK for the edges to be uneven.
6. Cook the thalipeeth on the tawa using oil/ghee till golden brown on both sides. Use a flat ladle to press down and let cook evenly.
Serve hot with pickle / chutney and curds.
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