While I was growing up, I only heard of Makke ki roti and at most Jowar roti at the most. Never in my home, any two flours were mixed. But after my marriage, when my love for cooking elevated gradually, I found myself combining different flours,herbs and vegetables in the regular chapathi dough for variations in taste and nutrition. To get the best out, I always keep a box with a mixture of various flours to mix with the chapathi dough if I dont have any vegetable to mix in that particular day.
This thalipeeth in Maharashtra is a staple breakfast. I find Maharashtrian cuisine simple and flavorful. Packed with nutrition the recipes are simple and usually involve a pinch of sweetness in them. This thalipeeth is simply a blend of various flours with spices. If you haven’t attempted it before, do give a shot and relish the simplicity and health benefits of nature in one.
Since, its difficult to roll these in perfect circles, I have used my egg poacher for shaping them You can also use cookie cutter for the same.
1. 1/2 cup whole wheat flour ( atta )
2. 1/4 Bajra flour
3. 1/4 cup jowar flour
4. 1/4 Chane ka atta
5. 1/4 cup Soya flour
6. 2 tsp Salt
7. 1 tsp red chili powder, turmeric, coriander powder, cumin powder each
8. 1/4 tsp ginger powder
9. 1 large onion, chopped very fine
10. 2 green chilies, chopped v small
11. 1 tomato, chopped v small
12. 1 cup coriander leaves, chopped
13. Water as required
14. 2 tsp oil
1. Mix all the ingredients and knead a dough using just enough water. The dough should not be sticky. Keep aside for half an hour.
2. Divide into equal balls. Roll the ball between your palms and then place it on a greased baking paper flattening it slightly with your fingers.
3. Cut it into circular shape using cookie cutter or egg poacher.
4. Roast it on a griddle using minimum oil . Serve hot with chutney or curry.
1. In the authentic recipe, a lot of oil is used for roasting these thalipeeths. I have used bare min. You can take your call.