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Spiced flatbread / thalipeeth recipe

THALIPEETH – MIXED MILLET FLATBREAD RECIPE

Every day begins with a totally new breakfast story, doesn’t it? And today also started with the evergreen question….what would you like to have for breakfast?

The first thing I did was to look for leftovers , just to see if they can be used as a recipe ingredient. Just had some dal in my fridge.  And so the breakfast was decided , Thalipeeth ! it’s a traditional maharashtrian flatbread , made with mixed millet flour and spices.

My Mom used to make these for our school snack box. The flatbread has to be flattened with hands and so has the handprints on it. The prints add the essential secret ingredient to the recipe …..Mom’s Love.

The spicy , crisp flatbread is served hot with curd and white butter! A very healthy, filling and wholesome breakfast for the entire family.

You can use any leftover dals or veggies in this preparation. It just adds to the flavor!

Thalipeeth recipe / Mixed millet Indian flatbread!

Print Recipe
Spiced flatbread / thalipeeth recipe
Course breakfast
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
number
Ingredients
For the Bhazani flour
  • 2 cups Wheat
  • 1 cup millet bajra / pearl
  • 1 cup jowar /sorghum
  • 1 cup chana Bengal gram black / whole
  • xbd cup dal black gram black udad / whole
  • xbd cup coriander seeds
For the thalipeeth:
  • 2 cups flour Bhazani
  • 1 onion , large , finely chopped
  • 1 green chilli , finely chopped
  • xbd tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp ajwain seeds / carom
  • 2 tsp sesame seeds white
  • to taste Salt
  • 1/2 cup dal veggies leftover or
  • 1 cup water ( approx.) to knead the dough
  • tablespoons of Few oil
Course breakfast
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
number
Ingredients
For the Bhazani flour
  • 2 cups Wheat
  • 1 cup millet bajra / pearl
  • 1 cup jowar /sorghum
  • 1 cup chana Bengal gram black / whole
  • xbd cup dal black gram black udad / whole
  • xbd cup coriander seeds
For the thalipeeth:
  • 2 cups flour Bhazani
  • 1 onion , large , finely chopped
  • 1 green chilli , finely chopped
  • xbd tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp ajwain seeds / carom
  • 2 tsp sesame seeds white
  • to taste Salt
  • 1/2 cup dal veggies leftover or
  • 1 cup water ( approx.) to knead the dough
  • tablespoons of Few oil
Instructions
For the bhazani flour
  1. Dry roast all the ingredients one-by-one. Grind them to a fine powder in an Atta Chakki or mixer. Store in air-tight container.
For thalipeeth
  1. Take flour in a mixing bowl . add chopped onions and green chilli. Add the spices , ajwain and sesame seeds and mix. Add the leftover dal or veggies and mix. Add water ( as needed) and knead into a soft dough.
  2. Divide the dough into 4-5 balls. Take a tawa or heavy bottomed pan and apply a little oil to it. Flatten one of the dough balls on the tawa in a circular shape. Make 5 holes as shown in the picture. Add a few drops of oil in these holes.
  3. Switch on the stove, cover the flattened dough and let it cook. Turn it over when it is golden brown on one side. Add some more oil in the holes. Cook on a low flame till golden brown , uncovered.
  4. Cut into 4 parts , and serve hot with curd and white butter!
Recipe Notes

TIPS

  • If you don’t have Bhazani flour , you can use plain wheat flour too.
  • You can add ½ cup of any leftover dal or veggies to the dough before kneading.
  • You can make the Bhazani flour in advance and store in an airtight jar. Use when required. It stays good for around 6 – 8 months!
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