Authentic Thalipeeth Recipe

Ingredients

• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1/2 cup (60g) rice flour 1/2 cup (60g) rice flour
• 1/4 cup (30g) chickpea flour 1/4 cup (30g) chickpea flour
• 1/4 cup (30g) spinach leaves, finely chopped 1/4 cup (30g) spinach leaves, finely chopped
• 1/4 cup (30g) fenugreek leaves, finely chopped 1/4 cup (30g) fenugreek leaves, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• Salt to taste Salt to taste
• Water, as needed Water, as needed
• Oil, for cooking Oil, for cooking

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 33g, 2g
• Protein: 6g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the whole wheat flour, rice flour, chickpea flour, spinach leaves, fenugreek leaves, onion, green chilies, cumin seeds, coriander powder, turmeric powder, and salt.
2. 2.
   Gradually add water to the mixture and knead it into a soft dough. The dough should be pliable and not too sticky.
3. 3.
   Divide the dough into small portions and shape them into balls.
4. 4.
   Take a ball of dough and flatten it on a greased surface to form a pancake-like shape. Alternatively, you can use a rolling pin to flatten the dough.
5. 5.
   Heat a griddle or a non-stick pan over medium heat and drizzle some oil on it.
6. 6.
   Carefully transfer the flattened dough onto the hot griddle and cook it on both sides until golden brown and crispy.
7. 7.
   Repeat the process with the remaining dough portions.
8. 8.
   Serve the Thalipeeth hot with yogurt, pickle, or chutney.

Treat your ingredients with care...

• Spinach — Make sure to wash the spinach leaves thoroughly and remove any tough stems before chopping.
• Fenugreek leaves — Rinse the fenugreek leaves well and pat them dry before finely chopping them.
• Chickpea flour — If you don't have chickpea flour, you can substitute it with gram flour or besan.

Tips & Tricks

• Adjust the spiciness by adding more or fewer green chilies according to your taste preference.
• For a crispier texture, cook the Thalipeeth on a low flame for a slightly longer time.
• You can add grated vegetables like carrots or zucchini to the dough for added nutrition and flavor.
• Serve Thalipeeth with a dollop of ghee or butter for a richer taste.
• Leftover Thalipeeth can be refrigerated and reheated in a toaster or on a griddle for a quick snack.

Serving advice

Serve Thalipeeth hot off the griddle with a side of yogurt, pickle, or chutney. It can be enjoyed as a breakfast dish, a snack, or even as a light meal.

Presentation advice

Arrange the Thalipeeth on a platter and garnish it with fresh coriander leaves. Serve it alongside a bowl of yogurt and a variety of chutneys for a visually appealing presentation.