Thalipeeth is actually a type of savoury flatbread made by different communities in Maharashtra. Generally a mix of flours with aromatic spices called as ‘Bhaajani’ is used to make thalipeeth. These are called as bhaajaniche thalipeeth. This is a traditional and absolutely delicious breakfast dish served with a dollop of some homemade butter.
Phodshiche Thalipeeth is a particular type of thalipeeth made by certain communities in Maharashtra, where this vegetable is actually grown. Phodshi or Gavat as it is called, is the name of the vegetable used to prepare this thalipeeth. Phodshi is also called as Gavat (grass) by some, as it looks like grass. It has a grassy earthy taste, though it is not at all noticeable in the thalipeeth. This vegetable is available only during the monsoons and is grown in the far suburbs of Mumbai, i.e. some villages falling in Thane district.
I actually learnt this recipe from the lady selling the vegetable as I myself had seen this vegetable for the first time! The lady selling this vegetable, always mentions that this vegetable is good in calcium. Though I do not have any proof to back her claims! I have just added some oats to this thalipeeth to increase it’s healthy quotient! Though this addition is totally optional. Phodshi is also used to make cutlets by some and is also combined with dry prawns to make a vegetable. Again it is used to make prawn fritters by some communities and also a dry vegetable using chanaa daal and onions by some!
To get more such healthy breakfast dishes, do take a look at the following recipes too….
4. Goad Poale
5. Poori Bhaaji
Here’s the recipe for Phodshiche Thalipeeth….
Prep Time : 30 min
Cooking Time : 60 min
Serves : 4 (yields 8 Thalipeeth)
- 2 1/2 cups Chopped Phodshi (Gavat…. 1 bunch)
- 2 cups Rice Flour
- 2 cups Whole Wheat Flour
- 1 cup Oats
- 1/4 tsp Turmeric Powder
- 1 tsp Bedgi Red Chilli Powder
- 1/2 tsp Kashmiri Red Chilli Powder
- Salt to taste
- 1 tbs Oil
- Water as required…. For kneading the flour
- Oil for roasting the thalipeeth
- Homemade Butter as required for smearing on the thalipeeth
- To make the Phodshiche Thalipeeth, first clean the phodshi vegetable by discarding it’s bottom white part. Wash the cleaned phodshi in sufficient water and drain well.
- Chop it finely and transfer to a mixing bowl. Add to it all the other ingredients and mix well. Knead into a soft spreadable dough using water as required.
- Heat a cast iron griddle/skillet and grease it with some oil.
- Place a greased plastic sheet or a clean wet (thoroughly squeezed) kitchen towel on a flat surface.
- Taking a big ball of dough, spread it with your fingers on the greased sheet, to get a medium sized circular disc (not too thin).
- To enable easy spreading of the dough, it is necessary to wet the fingers each time in the process. For this purpose, it is advisable to keep a bowl of clean water nearby.
- When the disc is done, make a hole in the centre with a finger and upturn it on wetttened hands and then transfer it to the greased hot griddle. This has to be done quickly, else the disc can break then itself.
- Spread some water on the top surface and drizzle some more oil. Cover and cook on medium heat.
- After about 2 minutes, uncover and check the lower side.
- If it is roasted well, drizzle some oil on the top surface and invert it so as to cook the other side too. Drizzle some more oil if required from the sides as well as the centre.
- Increase the flame and cook on high heat. Press the edges firmly with a spatula.
- When the lower side is fully roasted, transfer onto a plate.
- Serve the absolutely delicious and healthy Phodshiche Thalipeeth with a big dollop of homemade butter smeared on the top!