Thalipeeth Recipe | How to Make Maharashtrian Thalipith

Ingredients

• 1 cup jowar flour / sorghum flour
• ¼ cup besan / gram flour
• ¼ cup wheat flour / atta
• ¼ cup bajra / pearl millet flour
• ¼ cup rice flour
• 1 tsp ginger garlic paste
• 2 green chilli, finely chopped
• ¼ tsp turmeric / haldi
• ½ tsp coriander powder
• ½ tsp cumin powder / jeera powder
• ¼ tsp ajwain / carom seeds
• 2 tsp sesame seeds / til
• 2 tbsp coriander, finely chopped
• 1 onion, finely chopped
• ½ tsp salt
• 1 cup water, to knead
• oil for roasting

Steps

1. Place 1 cup jowar flour, ¼ cup besan, ¼ cup wheat flour, ¼ cup Bajra and ¼ cup rice flour together in a large mixing bowl.
2. Add 1 tsp ginger garlic paste, 2 green chilli, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp ajwain, 2 tsp sesame seeds, 2 tbsp coriander, 1 onion and ½ tsp salt to the bowl.
3. Combine thoroughly so that all the ingredients are evenly mixed.
4. Knead into a dough with ½-1 cup water, or as much as required.
5. Pat a small ball of the dough out on butter paper that has been oiled.
6. Gently lower the sheet upside down onto a hot griddle.
7. Slowly peel away the butter paper, taking care to keep the Thalipeeth intact.
8. Smear some oil across the Thalipeeth as well.
9. Keep covered while cooking both sides over a medium flame.
10. Accompany the finished Thalipeeth with butter, pickle and curd when serving.