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Thalipeeth Multigrain Flatbread

Thalipeeth Multigrain Flatbread is a traditional Indian flatbread that is grilled crispy on a griddle and served with homemade butter,  pickles and yogurt. My first exposure to Thalipeeth was in a very famous vegetarian restaurant in Mumbai, called Swati Snacks. They served this with accompanying gravy dish called Pitla, which is similar to Gatte ki sabji of Marwari cuisine or Dhokli nu shaak in Gujarati cuisine.

After leaving India, the luxury of eating some great Indian local food is very much gone. And whenever one visits India, it always feels you are short on time, and not able to go all the places you want to visit! So with a sudden urge and nostalgia to eat one of the favourite meals in Swati Snacks from its highly varied, filling and consistent tasty meals,  I decided to try the instant mix available in the Indian Grocery Store.

The Bhajani or the flour of Thalipeeth, contains roasted and coarsely ground flours from Sorghum, Pear Millet, Bengal Gram, Wheat, Rice and Black Grams. Roasted coriander seeds are also added to the mix while grinding. So when one opens the packet, you get a rich aroma of  coriander seeds. In India Thalipeeth flour or Thalipeeth Bhajani is easily available specially in Maharashtra. For overseas readers, I found an authentic cooking blog focussing on Maharashtrian cuisine, which talks about authentic recipes from Maharashtra and Thalipeeth flour break up. Next time, I will have the Thalipeeth Multigrain Flatbread with Gatte ki Subzi to revisit my experience of eating this the first time at Swati Snacks!!

This instant version is quick, highly nutritious as it is uses many grains,  and one can flavour it with some extra vegetables like shredded cabbage, carrots etc,. Hence for me it is the super power of the many grains in this recipe that motivates me to say Go Thalipeeth Multigrain Flatbread, and not Go Panthers or Go Broncos!!

Recipe makes 4 pieces

TIme to Cook 15 min

Time to Prepare : 7 min

Ingredients
  • 1 cup Thalipeeth Mix Flour (K-Pra Brand)

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  • 1/2 cup chopped cabbage
  • 1/3 cup chopped fresh cilantro/coriander leaves
  • 1/2 tsp red chilli powder
  • 3-4 green chopped green chillies(optional)
  • 1/2 cup chopped onions ( optional)
  • 1/2 tbsp yogurt
  • 1/2 cup water
  • Oil to grease
Method
  • Mix everything except oil and taste for salt and spice levels.

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  • Bind into a medium stiff dough with very little water and cover the dough and let it rest for 20 minutes.

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  • Make 4 equal parts.
  • Roll into a round shape, with slight thickness like in a bhakhri feel. while using a little dusting flour to roll.Punch some holes into the rolled thalipeeth, so that it cooks better. Alternatively one can roll this with hand on a plastic sheet, make holes, which is the traditional way of doing it. I am also learning as I research more  on the recipe!

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  • Heat a griddle, and put the rolled thalipeeth to cook, by flipping it over, so that side you punched holes is the first to get cooked.

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  • Put the flame on medium and drop some oil on the sides.
  • Using a rolled up paper towel, or muslin cloth, put pressure from the top and cook like a bhakri.

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  • When golden brown, flip it over and cook the other side.
  • Serve warm with a drop of butter, pickles, yogurt. It tastes good with these three accompaniments, but the way I really like it is the way I originally had it, and this is with Gatte Ki Subzi. As the spicy yogurt gravy of Gatte ki Subzi goes well with this crispy Thalipeeth and also makes the meal complete.

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Tips

The dough will feel dry when rolling so using dusting flour, and the edges will break, which is normal.

If you like spicy, go ahead and add the green chillies. In some other recipes, I have also seen  additions of 2 tbsp sesame seeds and 1/2 cup of ground peanuts. So if you feel like it making more rich, you have some options!

Instinct Factor

Crispy cooking requires medium slow cooking and patience, so give time while cooking on the griddle and the result will be worth it. If the rolled thalipeeth is difficult to remove from the rolling board, use a flat spatula with sharp edge  to help you flip it over from the rolling board to the griddle.

Also as many grains are involved, it is better to cook medium, so that all grains blend well and give a nice aroma.

Feel Factor

Crispy multi grain flat bread that is spicy and extremely nutritious and the fun part, made from instant mix and  that makes it truly  an under half an hour recipe! Now this can be easily added to weekend brunches to have something warm on a chilly day or otherwise. The accompaniment of butter is great and I did feel as if I was half way to India, after eating this! In Thalipeeth, incidentally peeth means flour, so I guess a plate full of flour is the literal translation of Thalipeeth.  The reason I like this recipe is also as all the flours are pre-mixed and hence avoids stocking of various different flours to arrive at the basic Thalipeeth mix flour!