This vegan, high-protein, gluten-free Soya Thalipeeth is very easy to make and delicious. It is just what you need as a filling meal and is THE dish to eat on a high-protein vegetarian or vegan diet.
For this Soya Thalipeeth, I used Soyabean Flour that I had milled using soyabean. I did not use powdered Soya Granules or Nuggets. You also get readymade Soy Flour easily.
The many benefits of Soyabean are well-documented and I have always wanted to include more of Soy in my diet. However, I am not particularly fond of Soy Chunks or Granules, so I restrict myself to Silken Tofu or Soy Milk. However, ever since I made this Soya Thalipeeth with Soyabean flour, I am happy because it is absolutely my kind of dish.
What is Thalipeeth?
Thalipeeth is a thick roti (flatbread) made in Maharashtra with a multi-grain flour that includes rice, dals (lentils), millets, as well as spices such as coriander and cumin.
Traditionally, Thalipeeth is made by patting down a ball of dough into a thick circle directly on a hot tawa. I have used the easy way of shaping the Thalipeeth on a plastic sheet and transferring it to a tawa.
Other Thalipeeth Recipes
- Traditional Maharashtrian Bhajani Thalipeeth; a quick and easy recipe that uses multiple readymade flours
- Vangyache Thalipeeth made with Jowar flour and roasted brinjal
- Sabudana Thalipeeth made with tapioca pearls (sago) on days of fasting
Why I Like Soya Thalipeeth
- This Soya Thalipeeth is a great way to incorporate Soy—an excellent source of plant-based protein—into your diet.
- This flatbread is much suited to the Indian palate and you can serve it in place of rotis at lunch, and to a lesser extent dinner (because it is rather heavy).
- I have used only Soy flour to make this flatbread, and so this recipe suit most diets be they high-protein, vegetarian, vegan, and/or gluten-free.
- Serve Soya Thalipeeth by itself, with dahi and/or then with coriander chutney on the side for a simple yet filling and nutritious meal.
- Start to finish, the process of making these flatbreads for a family of four should not take more than 40 minutes.
- This flatbread remains soft even after several hours so you can make it in advance and then reheat it just before serving.
How to Make Soya Thalipeeth?
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Making the Dough
- To 1 cup of soya flour, add 1/2 cup finely chopped onions, 1 tbsp finely chopped green chillies, 3-4 tbsp finely chopped fresh coriander, 1 tsp coriander powder, 1/2 tsp roasted cumin powder, 1/2 tsp red chilli powder, 1/2 tsp turmeric, and some salt.
- Mix all the ingredients well.
- Now, add some hot water and knead to a soft dough. I needed just about 1/4 cup hot water.
- Set aside for five minutes.
- To 1 cup of soya flour, add 1/2 cup finely chopped onions, 1 tbsp finely chopped green chillies, 3-4 tbsp finely chopped fresh coriander, 1 tsp coriander powder, 1/2 tsp roasted cumin powder, 1/2 tsp red chilli powder, 1/2 tsp turmeric, and some salt.
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Making the Soya Thalipeeth
- Divide the dough into 4 equal parts and shape each into a ball.
- Warm a tava and lightly grease the surface with a few drops of oil.
- Moisten a plastic sheet with a few drops of water.
- Using a moist hand, pat the ball into a thick disc about 5 to 6 inches in diameter.
- Gently transfer the Thalipeeth to your palm and then to the pan.
- Cook on medium flame till the side touching the pan starts to brown.
- Flip over and cook the other side till it starts to brown as well.
- Repeat to make other Thalipeeth.
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Serving Suggestions
- Serve the hot Soya Thalipeeth with Dahi, unsalted butter, and/or green chutney.
Recipe for Gluten-Free, Vegan, High-Protein Soya Thalipeeth
Soya Thalipeeth: Gluten-free, Vegan, High-Protein Flatbread
Soya Thalipeeth is an adaptation of the traditional Maharashtrian Bhajani Thalipeeth. In this recipe, instead of using multi-grain flour, I have used just Soy flour made by grinding soyabeans.
The result is this gluten-free, vegan, high-protein flatbread that can be enjoyed just by itself or then with some dahi or green chutney on the side. It is an excellent way to incorporate plant-based protein into your diet.
Equipment
- Bowl or Plate
- Griddle or Tava
- Turning Spatula
Ingredients
- 1 Cup Soyabean Flour (~100 gms)
- 1/2 Cup Onion (Finely Chopped)
- 1 tbsp Green Chillies (Finely Chopped)
- 4 tbsp Fresh Coriander Leaves (Finely Chopped)
- 1 tsp Coriander Powder
- 1/2 tsp Roasted Cumin Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric
- Salt to Taste
- Hot Water (~1/4 Cup)
Instructions
Making the Dough
- To 1 cup of soya flour, add 1/2 cup finely chopped onions, 1 tbsp finely chopped green chillies, 3-4 tbsp finely chopped fresh coriander, 1 tsp coriander powder, 1/2 tsp roasted cumin powder, 1/2 tsp red chilli powder, 1/2 tsp turmeric, and some salt.
- Mix all the ingredients well.
- Now, add some hot water and knead to a soft dough. I needed just about 1/4 cup hot water.
- Set aside for five minutes.
Making the Soya Thalipeeth
- Divide the dough into 4 equal parts and shape each into a ball.
- Warm a tava and lightly grease the surface with a few drops of oil.
- Moisten a plastic sheet with a few drops of water.
- Using a moist hand, pat the ball into a thick disc about 5 to 6 inches in diameter.
- Gently transfer the Thalipeeth to your palm and then to the pan.
- Cook on medium flame till the side touching the pan starts to brown.
- Flip over and cook the other side till it starts to brown as well.
- Repeat to make other Thalipeeth.
Serving Suggestions
- Serve the hot Soya Thalipeeth with Dahi, unsalted butter, and/or green chutney.
Notes
I have not yet tried this recipe with ground Soya granules or chunks.
Nutrition
Calories: 119 kcalCarbohydrates: 11 gProtein: 9 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 1 gSodium: 167 mgPotassium: 671 mgFiber: 3 gSugar: 3 gVitamin A: 135 IUVitamin C: 2 mgCalcium: 62 mgIron: 2 mg
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