The thali peeth ki recipe is a quick, mildly spiced, delicious flatbread created with a blend of flours that have been flavorfully infused with fresh Indian spices. Thali peeth is so abundant in health and goodness that you may truly indulge for a second or third-time guilt-free.
What is Thali Peeth?
Thali peeth ki recipe, in Maharashtra, means to roast. So, thali peet this quite simply a combination of flours, made by individually roasting and grinding select healthy grains. Roasting the grains before grinding makes the flour easier to digest, and making flatbreads with multigrain flour increases its nutritional value.
This multigrain thali peeth ki recipe can be eaten as a snack or a meal, despite the fact that it is traditionally categorized as a breakfast food. These flatbreads are a wonderful balance of all the important dietary categories in one meal and are made with pure, healthful, and substantial ingredients.
What are the main ingredients used in Thali Peeth?
For making thali peeth ki recipe
- 2 cup Jowar Flour
- 1 Cup Wheat flour
- ¼ Cup Chickpea flour
- ¼ Cup Carrot (Carrot should be finely chopped)
- ¼ Cup Onion (Onion should be finely chopped)
- ½ Cup Chopped Coriander leaves
- ½ Cup Chopped palak (spinach)
- 1 Cup Chopped Green chilli
- 2 Tbsp Curry leaves paste
- 1.5 Tbsp Salt
- ½ Tbsp Turmeric powder
- 1 Tbsp Chili flakes
- 1 Tbsp Cumin powder
- 1 Tbsp Coriander powder
- ½ Tbsp Carom seed
- 1 Tbsp Sesame seed
- Water As per need
- 5 Tbsp Oil For roasting
- Banana leaves
What are some popular accompaniments or toppings to serve with Thali Peeth?
Thali Peeth is traditionally served with a variety of accompaniments and toppings that complement its flavors and add extra texture and taste. Here are some popular options:
Homemade Ghee: A dollop of homemade ghee (clarified butter) is a classic and delicious addition to Thali Peeth. It adds richness and enhances the overall flavor.
Yogurt: Fresh yogurt or curd is a refreshing accompaniment that provides a cooling contrast to the spiciness of Thali Peeth. It also helps balance the flavors.
Pickles: Indian pickles, such as mango pickle (achaar) or lime pickle, offer a tangy and slightly spicy element that pairs well with the savory Thali Peeth.
Coconut Chutney: A coconut-based chutney made with grated coconut, green chilies, ginger, and spices can be a flavorful and creamy condiment to enjoy with Thali Peeth.
Tomato Chutney: A tangy and slightly sweet tomato chutney, either cooked or raw, can provide a burst of flavor and moisture to the Thali Peeth.
Green Chutney: A fresh and vibrant green chutney made with coriander (cilantro), mint, green chilies, and spices can add a zingy and herbaceous kick to Thali Peeth.
Can Thali Peeth be stored and reheated for later consumption?
Yes, Thali Peeth can be stored and reheated for later consumption. Here are some guidelines for storing and reheating Thali Peeth:
Storage: Allow the Thali Peeth to cool down completely before storing. Place the cooked Thali Peeth in an airtight container or wrap it tightly with plastic wrap or aluminum foil to prevent it from drying out.
Refrigeration: Thali Peeth can be stored in the refrigerator for up to 2-3 days. Make sure to label the container with the date for reference.
Freezing: Thali Peeth can be frozen for longer-term storage. If you plan to freeze them, it’s best to do so individually by separating each Thali Peeth with parchment paper or plastic wrap to prevent them from sticking together. Place them in a freezer-safe bag or container, remove any excess air, and seal tightly. Thaw them in the refrigerator before reheating.
Some More Indian Breakfast Recipes:
Are there any specific tips or tricks for making perfect Thali Peeth?
Certainly! Here are some tips and tricks to help you make perfect Thali Peeth:
Soaking the Lentils: Soak the lentils (usually a combination of chana dal, urad dal, and moong dal) for a few hours before grinding them. Soaking helps in softening the lentils, making them easier to grind and resulting in a smoother batter.
Grinding the Batter: Grind the soaked lentils along with spices, ginger, garlic, and any other desired ingredients to form a thick batter. Ensure that the batter is smooth, without any coarse grains, to achieve a uniform texture in the Thali Peeth.
Adjusting the Consistency: The batter for Thali Peeth should be thick yet pourable. If the batter is too thick, you can add a small amount of water to adjust the consistency. However, avoid making it too thin, as it may result in a flat and less fluffy Thali Peeth.
Resting Time: Allow the batter to rest for at least 15-20 minutes before making the Thali Peeth. This resting time helps in hydrating the lentils further and allows the flavors to meld.
Shaping the Thali Peeth: Use a greased plastic sheet or banana leaf to spread the batter into round-shaped Thali Peeth. Wetting your fingers with water or oil can prevent sticking and help in shaping the batter smoothly.
Cooking Temperature: Cook the Thali Peeth on medium heat to ensure even cooking and to achieve a crisp and golden-brown exterior. Cooking on too high heat may result in uneven browning or burning, while cooking on low heat may make them dense.
Serving Suggestion:
Thali peeth should be served warm or hot with some curd or white butter (loni). Thali peeth can be served with thecha or a pickle. Thali peeth is a wonderful, nutritious, and nourishing dish to eat in the winter.
What are the nutritional benefits of Thali Peeth?
Calories: 380kcal | Carbohydrates: 56g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 250mg | Fiber: 5g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg
Thali Peeth ki Recipe | Thalipeeth Recipe | Thali Peeth
Equipment
- 1 One nonstick frying pan
- 1 Bowl
- 1 cooking spud
- 1 Knife
Ingredients
For making thali peeth ki recipe
- 2 Cup Jowar Flour
- 1 Cup Wheat flour
- ¼ Cup Chick pea flour
- ¼ Cup Carrot (Carrot should be finely chopped)
- ¼ Cup Onion (Onion should be finely chopped)
- ½ Cup Chopped Coriander leaves
- ½ Cup Chopped palak (spinach)
- 1 Cup Chopped Green chilli
- 2 Tbsp Curry leaves paste
- 1.5 Tbsp Salt
- ½ Tbsp Turmeric powder
- 1 Tbsp Chili flakes
- 1 Tbsp Cumin powder
- 1 Tbsp Coriander powder
- ½ Tbsp Carom seed
- 1 Tbsp Sesame seed
- Water As per need
- 5 Tbsp Oil For roasting
- Banana leaves
Instructions
For making thali peeth ki recipe step by step
- For making thali peeth ki recipe 1st take 2 cup jowar flour in a bowl.
- Add 1 cup wheat flour to 2 cups chickpea flour and add 1.5 salt, ½ tbsp turmeric powder, 1 tbsp chili flakes, 1 tbsp coriander powder, 1 tbsp cumin powder, ½ tbsp crushed carom seeds, 1 tbsp sesame seeds in it, then mix everything very well.
- After mixing then add ½ cup finely chopped onion, 2 tbsp green chili paste, coriander leaves finely chopped ½ tbsp, curry leaves 1 tbsp, 1 cup spinach finely chopped, ½ cup carrot finely chopped, then mix everything very well.
- Water should be added in small amounts in order to make a soft, smooth dough. The dough ought to be very smooth, moist, and workable. I put a total of 3/4 cup plus 2 teaspoons of water. You may adjust the amount of water you add based on the quality and texture of the flour.
- After making a soft dough rest it for 10 minutes.
- After 10 minutes knead the dough once again.
- Then take a small portion from the dough and make a round ball of it.
- Heat a frying pan on low flame.
- After that grease, banana leaves with a drop of oil and use your hand. You can use wet clothes or butter paper or a thick plastic cover or aluminum foil.
- Take 1 ball of dough and to create a flatbread with a ¼ inch thickness, gently press and flatten the dough with your fingertips. You can add a few drops of water to the dough while flattening it.
- Create a hole in the middle or 3–4 holes on either side. This aids in properly frying the thalipeeth.
- Spritz the tawa with oil. A heated tawa is required. Therefore, you may maintain a medium-high flame. Adjust the flame as necessary.
- Then place the thali peeth over the frying pan and leave for 15 seconds.
- After 15 seconds peel o the banana leaves then drizzle thali peeth with 1 tbsp of oil.
- Flip over and cook both sides and press gently with help of a spoon.
- After cooking thali peeth on both sides, now your thali peeth is ready for serve.
Video
Notes
- Water can be added as required when preparing the dough. You can need more or less water, depending on the kind of flour you use. I use flours with a finer grind that requires less water.
- To get the required amount of heat, mix the green and red chilies. For a less spicy variation, you may omit the green chili.
- Use tapioca flour in place of whole wheat flour to make a gluten-free Thali peeth ki recipe.
- Making oat flour at home is as simple as pulverizing rolled or quick oats.
- Any dough that is left over can be kept in the fridge for a day.
- Thali peeth that has been cooked can be kept at room temperature for up to a day or refrigerated for up to a week. The ideal way to reheat them is on a stovetop skillet, but you can also microwave each one for 20 seconds.
How to Make Thali Peeth ki Recipe Step by Step:
1. For making the thali peeth ki recipe 1st take 2 cups of jowar flour in a bowl.
2. Add 1 cup wheat flour to 2 cups chickpea flour and add 1.5 salt, ½ tbsp turmeric powder, 1 tbsp chili flakes, 1 tbsp coriander powder, 1 tbsp cumin powder, ½ tbsp crushed carom seeds, 1 tbsp sesame seeds in it, then mix everything very well.
3. After mixing then add ½ cup finely chopped onion, 2 tbsp green chili paste, coriander leaves finely chopped ½ tbsp, curry leaves 1 tbsp, 1 cup spinach finely chopped, ½ cup carrot finely chopped, then mix everything very well.
4. Water should be added in small amounts to make a soft, smooth dough. The dough ought to be very smooth, moist, and workable. I put a total of 3/4 cup plus 2 teaspoons of water. You may adjust the amount of water you add based on the quality and texture of the flour.
5. After making a soft dough rest it for 10 minutes.
6. After 10 minutes knead the dough once again.
7. Then take a small portion from the dough and make a round ball of it.
8. Heat a frying pan on low flame.
9. After that grease, the banana leaves with a drop of oil and use your hand. You can use wet clothes or butter paper or a thick plastic cover or aluminum foil.
10. Take 1 ball of dough and to create a flatbread with a 1/4 inch thickness, gently press and flatten the dough with your fingertips. You can add a few drops of water to the dough while flattening it.
11. Create a hole in the middle or 3–4 holes on either side. This aids in properly frying the thalipeeth.
12. Spritz the tawa with oil. A heated tawa is required. Therefore, you may maintain a medium-high flame. Adjust the flame as necessary.
13. Then place the thali peeth over the frying pan and leave for 15 seconds.
14. After 15 seconds peel o the banana leaves then drizzle thali peeth with 1 tbsp of oil.
15. Flip over and cook both sides and press gently with help of a spoon.
16. After cooking thali peeth on both sides, now your thali peeth is ready for serve.
1. What is Thali peeth ki recipe flour made of?
ANS: Thalipeeth flour called bhajans is prepared from roasted grains, legumes, and spices. Ingredients include cereals such as rice, wheat, millet, and sorghum), and legumes such as chickpea, and urad) and spices, most commonly coriander and cumin.
2. What is the method of heating the thalipeeth?
ANS: Heat a non-stick tava (griddle) and grease it lightly with oil. Pour a ladleful of batter into the pan. Cook the thali peeth on a medium flame, using a little oil, till it turns golden brown in color from both sides. Serve healthy thali peeth hot with curd or green chutney.
