Nutritious Thalipeeth is my contribution to Suganya from "Tasty Palettes", who is hosting WBB this month with "Healthy Eats" theme. "Weekend Breakfast blogging" event is the baby of Nandita from "Saffron Trail". Thank you for hosting Suganya!:)
Thalipeeth means "hand patted" as far as I know since it is hand patted directly on the Tawa/griddle, is a kadak roti ( crisp flatbread) and a deliciously spicy one at that. They are a popular delicacy in Maharashtra.
Having born and raised in and around Mysore, Bangalore and Hassan, I was not familiar with Thalipeeth at all until we went to live in Hubli where I went to High school, which is in north of Karnataka. One day after my friend and I went back home from school, I stopped by her house.While I waited for her, she gave me a piece of brown stiff roti to eat, which puzzled me at first and then I loved the spicy taste like Sesame crackers. That' was my first Thalipeeth experience!! After I told my mom about it, she paid our maid to make them for us once a week until we left Hubli!!
When Suganya asked us to make some "healthy Eats" for breakfast, I thought of this nutritious all in one Thalipeeth. Although you can eat these as they are, you can serve with plain yogurt (for my kids) or some pickle or chutney on the side. With multiple flours and spices, they make a tasty treat, which you can heat up in the morning.
As you know we don't eat Indian breakfast anymore, so these were our dinner served with onion-tomato chutney. I added many vegetables to it and cooked them a little softer than the regular Thalipeeth should be, since kids don't like very crisp rotis! I did save a few to make them crisp just for myself though! :D
Thalipeeth, served with Bitter Gourd pickle:
Aren't they beautiful to look at? It may not be traditional ingredients but I added Soy flour, grated Beets, Carrots and Green Peas...well, everything but the kitchen sink..to make them even more nutritious. Bitter Gourd pickle went fabulously with sweet and spicy Thalipeeth.
To make them, you need these:
1/4 cup each of these flours;
Chickpea flour (Besan),
Maize flour aka Cornmeal,
Rajgaro flour,(do not know what kind of flour is this but I have it! Replace it with Bajra flour if you want)
Rava/Semolina/Cream of wheat,
crushed Green Peas.(frozen is okay too)
3 tbsp plain yogurt,
1 tbsp Sesame seeds,
1" grated Ginger,
1/2 tsp Garlic powder,
1 tsp each of Garam masala and Coriander seeds powder,
1 tsp Cumin seeds,
1/2 tsp Carom/ Ajwain seeds,
1/2 tsp red chilli flakes or chilli pd,
salt and pepper (crushed),
Dry Coriander leaves or fresh,
1 tsp Kasoori methi (dry Fenugreek leaves)
and dry mint leaves.
To make them:
1. Mix all the above to a stiff dough, not soft dough like Chapati dough, brush some oil on the dough, cover and let it rest for 15-20mins.
2. Meanwhile, take a foil, and spray no-stick oil lightly. Heat a Tawa/griddle. Divide the dough into Golf ball size rounds if you want small ones like I made or Tennis ball size if you want them bigger.
3. Roll out with non-stick rolling pin or pat with your hand like I did which you might have to do it too, since dough don't have much gluten like Chapati dough. (if you want to roll them easy, you will have to add more wheat flour to the dough).
4. I cut the patted Thalipeeth into 4" circles with a cookie cutter. Baked them on the Tawa until reddish on both sides with little oil drizzled on top and bottom.
5. Cool and serve with yogurt, any pickle or chutney.
Note: For crisp traditional Thalipeeth, skip the veggies, cook them on medium heat for a long time until they really get dry and crisp. Cool and store in an air tight container. You might bake in the oven too.
Soy flour: A great tip for vegetarians who do not want to use Eggs in any recipe, specially when baking cakes and it provides sackful of healthy plant protein as well!
Replace one egg with 1 tablespoon soy flour and 1 tablespoon water.
(1 Egg= 1 tbsp Soy flour+1 tbsp water)
One more look:
Enjoy a healthy breakfast!:))