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?
- 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.
- 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.
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
How is it to bind as there is no agent inrecipe please excuse if this sounds silly as soya flour does not have gluten
Hello,
It is relatively easy to make a dough. However, you cannot roll it like a chapati. You need to pat it into a thick disc and that stays intact.