Thalipeeth Recipe | Healthy Maharashtrian Thalipeeth

Ingredients

• 3/4 cup whole wheat flour (gehun ka atta)
• 1/2 cup besan (gram flour)
• 1/2 cup jowar atta (jowar flour)
• 1/4 cup bajra (black millet) flour
• 1/4 cup rice flour (chawal ka atta)
• 1/4 cup ragi (nachni, red millet) flour
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped tomato
• 1/4 cup finely chopped coriander (dhania)
• 1 tbsp sesame seeds (til)
• 1 tbsp ginger-garlic (adrak-lehsun) paste
• 1 tsp finely chopped green chillies
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp haldi powder (turmeric powder)
• 1 tsp red chilli powder
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• salt (namak) to taste, restricted salt for health
• 2 1/2 tbsp sesame seeds (til)
• 5 tsp oil for cooking

Steps

1. To make multiflour thalipeeth, in a deep bowl add atta, besan, jowar flour, bajra flour, rice flour, ragi flour, onion, tomato, coriander, sesame, ginger garlic paste, green chillies, carom seeds, turmeric, chilli powder, corinader cumin seeds powder and salt to taste.
2. Knead into a semi stiff dough using ¾ cup water. Divide into 10 equal portions.
3. Place a portion of the dough on a wet muslin cloth.
4. Pat the dough using wet fingers into 6 inch (150mm) diameter circle. Pick the dough along with the muslin cloth.
5. Heat a non-stick tava (griddle), place the thalipeeth upside down and gently remove the muslin cloth.
6. Cook it on medium flame on both the sides till golden brown using ½ tsp of oil for cooking each thalipeeth.
7. Repeat steps 3 to 5 to make 9 more thalipeeth.
8. Serve multiflour thalipeeth hot with curd.