Vangyache Thalipeeth with butter

Vangyache Thalipeeth | Roasted Eggplant & Jowar Flatbread

Today, I am presenting this nutritious flatbread called Vangyache Thalipeeth made with roasted eggplant and jowar flour from the Marathwada region of Maharashtra. It has a lovely smoky flavour from the roasted eggplant (brinjal) and makes for a complete meal when paired with some homemade butter or dahi.

Vangyache Thalipeeth from Marathwada | Flatbread with Roasted Brinjal and Sorghum Flour

I have been trying to include more millets in my diet, and so have been making a lot of dishes using Bajra, Jowar, and Ragi to start with. I am using both whole millets and millet flour. Both Bajra and Jowar are widely used in Maharashtra and so I am looking up recipes that make use of these wonderful, hardy millets.

When I came across this recipe for Vangyache Thalipeeth from the Marathwada region of Maharashtra, I could not wait to try it because it used Brinjal, one of my favourite vegetables. What I loved about this flatbread is its spicy, smoky flavour. It is also very easy to make and in fact you could also make it with leftover Vangyache Bharit | Baingan Bharta, instead of with freshly roasted brinjal.

Do also try Thalipeeth, Bharda Bhat, Nagpuri Gola Bhat, and other Maharashtrian recipes on my blog.

Recipe for Vangyache Thalipeeth

Vangyache Thalipeeth
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Vangyache Thalipeeth is spicy flatbread made in the Marathwada region of Maharashtra with fire-roasted brinjal and jowar flour. All you need to enjoy this delicious thalipeeth is some homemade butter or dahi.

Course: Breakfast, Brunch, Lunch
Cuisine: Indian, Maharashtra, Marathwada
Keyword: Brinjal Thalipeeth, Thalipeeth, Vangyache Thalipeeth
Servings: 3 People
Author: Aruna
Ingredients
  • 1 Large Eggplant, Brinjal, Vangi (~500 gms)
  • 1 Cup Jowar Flour (~125 gms)
  • 1/4 Cup Besan (~ 40 gms)
  • 1 Handful Finely Chopped Fresh Coriander
  • 1/2 Cup Finely Chopped Onion
  • 1 tsp Green Chilli Paste
  • 1/2 tsp Garlic Paste
  • 1 tsp Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1-2 tbsp Dahi (Use only, if needed)
  • 2 Pinches Asafoetida
  • Salt to Taste
  • 2-3 tbsp Oil
Instructions
Roasting the Brinjal
  1. Wash and dry the large eggplant.

  2. Using a few drops of oil, grease the entire outer surface.

  3. On a low to medium open flame, roast the whole brinjal till the skin is charred. Rotate the brinjal every few minutes t ensure it roasts evenly and well.

  4. Transfer the charred brinjal to a plate and let it cool.

  5. Carefully peel the brinjal and transfer the roasted flesh (with any juices that seep out) to a large bowl.

Making the Dough for Vangyache Thalipeeth
  1. Combine the roasted brinjal, onions, chilli paste, garlic paste, coriander, chilli powder, turmeric, asafoetida, and salt to the roasted brinjal. Mix well.

  2. Add the jowar flour and besan, and mix well. If the dough is too dry, add dahi. If the dough is too moist, add more jowar flour. The juices from the onion and brinjal are usually enough to bind the dough.

  3. Divide the dough into 6 equal portions.

Making the Vangyache Thalipeeth
  1. Grease a banana leaf or a plastic sheet with a few drops of oil.

  2. Place one portion of the dough on it and with greased or moist fingers, press the dough to form a thick disc about 5″ in diameter.

  3. Using your index finger, make a small hole in the centre and using a knife make a few cuts on the Thalipeeth. This helps in cooking the thalipeeth better.

  4. Over a medium flame, heat a tava and grease its surface well with 1/2 tsp oil. I used a non-stick and so needed just a few drops of oil.

  5. Transfer the thalipeeth into to your palm and then onto the hot tava.

  6. If needed, drizzle a few drops of oil into the hole in the centre and at the edges.

  7. Cover and let the thalipeeth cook for 2 minutes.

  8. Flip the thalipeeth over and drizzle a few drops of oil into the hole in the centre and at the edges.

  9. Cook uncovered for about 2 minutes.

  10. Make the remaining thalipeeth in the same way.

  11. Serve the Vangyache Thalipeeth hot with some home made butter or dahi.

Recipe Notes

Recipe from Culinary Treasures Of Marathwada by Mai Deshpande.

How to Make Vangyache Thalipeeth

  1. Roast the Brinjal
    1. Select a large brinjal that is firm and bright purple in colour. Fresh bharta baingan is always glossy purple and the skin seems stretched tight. This type of brinjal will not have too many seeds or fibres.
    2. Wash the brinjal and dry it well.
    3. Grease the surface of the brinjal with a few drops of oil.
    4. On a low to medium open flame, roast the whole brinjal till the skin is charred. Keep rotating the brinjal every 2 to 3 minutes to ensure it roasts evenly and well. 
    5. Remove the roasted brinjal from the flame and transfer to a plate.
    6. Let the brinjal cool completely and then carefully peel the brinjal.
  2. Making the Dough for Vangyache Thalipeeth
    1. Transfer the roasted flesh (with any juices that seep out) into a large bowl.
    2. Add chilli paste, garlic paste, coriander, chilli powder, turmeric, asafoetida, and salt to the roasted brinjal.
    3. Mix well.
    4. Add the jowar flour and besan.
    5. Mix well.
    6. Add the chopped onions.
    7. Mix well into a firm dough. If the dough is too dry, add some dahi. If the dough is too wet, add some more jowar flour.

  3. Making the Vangyache Thalipeeth
    1. Divide the dough into 6 equal portions.
    2. Grease a banana leaf or a plastic sheet with a few drops of oil. You can directly shape the thalipeeth on a well-greased cold or a lukewarm tava also. However, I prefer to do it this way.
    3. Place one portion of the dough on the plastic.
    4. With greased or moist fingers, press the dough ball gently to shape it into a 5″ circle.
    5. Using your index finger, make a small hole in the centre, and using a knife, make a few cuts on the Thalipeeth. This helps in cooking the thalipeeth better.
    6. Over a medium flame, heat a tava and grease its surface well with 1/2 tsp oil. I used a non-stick and so needed just a few drops of oil. Do not cook on high-flame as the thalipeeth will char on the surface but remain uncooked inside.
    7. Transfer the thalipeeth onto your palm and then onto the hot tava.
    8. Drizzle a few drops of oil into the hole in the centre and at the edges.
    9. Cover and let the thalipeeth cook for 2 minutes.
    10. Flip the thalipeeth over and drizzle a few drops of oil into the hole in the centre and at the edges.
    11. Cook uncovered for about 2 minutes. Both sides should just start to brown. 

    12. Make the remaining thalipeeth in the same way.
  4. Serve the Vangyache Thalipeeth hot with some home made butter or dahi.

Vangyache Thalipeeth with Homemade Butter

I am taking this recipe to the party at A to Z Recipe Challenge where this month we are featuring ingredients beginning with the letter E.

9 comments

  1. Wow, two of my favorites in one, Eggplant and Jowar, you won my heart. With all those pics I am perfectly in drool mode.

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