Thalipeeth is a type of multigrain pancake famous in Western India. It is a Maharashtrian dish. Bhaajni thalipeeth which is a famous breakfast dish or which can be had as a wholesome snack at tea time, is most popularly made in this region. Bhaajni is a flour used for making thalipeeth and consists of roasted and ground grains and pulses like rice, sorghum, wheat, chanaa daal and udid daal (split black lentils) with the addition of corriander powder and cumin powder.
But, there can be quite a few different ingredients used by some communities in the preparation of thalipeeth. Like the NKGSB community of Karwar, who use only rice semolina for preparing their thalipeeth. Or in some places grated cucumber or Taushe is added to the thalipeeth.
Here I am presenting a different version of the thalipeeth invented by my mom (who loves experimenting with food) and made mainly from whole wheat flour and methi leaves (fenugreek leaves).
- 1 cup Whole wheat flour
- 1 tbs Besan (Roasted gram flour)
- 1 tbs Rajgira flour (Amaranth flour)
- 1/4 cup Fresh Methi (fenugreek)
- 1 Small Onion…… Finely chopped
- 2 Small Garlic cloves
- 1/2 inch Ginger
- 1 Green chilly
- 1/4 tsp Turmeric powder
- 1/2 tsp Corriander powder
- 1/4 tsp Cumin powder
- Salt to taste
- Oil for roasting the thalipeeth
- Homemade butter for serving the thalipeeth.
- To begin making the Methi Thalipeeth, first clean the methi using the leaves and the very young stems only and discarding the rest.
- Soak the methi in sufficient water for about half an hour to loosen up any dirt embedded in it. Then wash it thoroughly in clean water and drain. Chop finely and keep aside. Grind together the ginger, garlic and the green chillies to get a fine paste.
- In a mixing bowl, add all the above mentioned ingredients for the thalipeeth including the methi and ginger garlic green chilli paste, and knead using sufficient water to make a soft pliable dough. It should be soft enough to be patted by the palm.
- Heat a cast iron skillet and season with oil. On a greased sheet of plastic or a piece of wet cloth (squeezed well), spread some of the thalipeeth dough with wettened palms and spread to get a medium thick round thalipeeth.
- Flip over the spread thalipeeth with wet palms over the greased hot skillet.
- Drizzle some more oil on the top and cover and cook it for a minute or two on fairly high flame. When one side is done flip over and cook uncovered, the other side too using oil, till crisp and done.
- Serve the Methi Thalipeeth hot with a huge dollop of homemade butter spread on the top, which is a must to enhance the overall flavor.
Thalipeeth, with the topping of homemade butter tastes absolutely delicious and being a filling and wholesome dish, is a great option for tiffins too or can be relished for lunch or dinner. One can surely try variations in it’s ingredients as desired even substituting the methi for Paalak (Spinach). Tastes best when hot and crisp!