Thalipeeth: A Multigrain Roti From Maharashtra
Thalipeeth is a traditional roti made in Maharashtra using a multigrain flour that includes jowar, bajra, wheat, rice, chana dal and more. The result is a crisp, thick roti that needs just some dahi on the side.
Ingredients
Various Flours
- 1/4 Cup Rice Flour
- 1/4 Cup Wheat Flour
- 1/4 Cup Bajra Flour
- 1/4 Cup Jowar Flour
- 1/4 Cup Besan
- 1/4 Cup Ragi (Nachni) Flour
Spices
- 1 tsp Coriander Powder
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Red Chilli Powder
- 1/4 tsp Turmeric
Other Ingredients
- 1 Cup Finely Chopped Onion
- 1/4 Cup Finely Chopped Fresh Coriander
- 2 tsp Finely Chopped Green Chillies
- Salt to Taste
- Oil for Roasting
Instructions
Making the Dough
- Mix together the various flours, dry spices, onion, green chillies, coriander, and salt.
- Slowly add a little water at a time and make a firm but soft dough.
- Divide the dough into 4 equal parts.
- Roll each portion into a ball.
Shaping the Thalipeeth
- Add about 1/4 tsp oil and grease the surface of a cool tava. If the tava is hot, the dough will stick to the surface and you will not be able to shape the Thalipeeth. Alternatively, you can shape the Thalipeeth on a banana leaf, plastic sheet or silicone mat, and then transfer it to the tava.
- Place one portion of the dough in the middle of the tava.
- Using damp or oiled fingers, press the dough to shape it into a thick roti about 5"in diameter.
- Using a knife make cuts on the surface. This is needed for the Thalipeeth to cook. You can also make small holes using your index finger.
- Heat the tava over a medium flame.
- Add a few drops of il along the edges of the Thalipeeth and on the holes/cuts on the surface.
- Cook covered for 3-4 minutes. The surface will start to dry out and the side touching the tava will start to brown.
- Flip the Thalipeeth over. If you so wish, you can drizzle a few drops on the surface of the Thalipeeth before flipping it. I did not.
- Cook for 2-3 minutes.
- Serve Thalipeeth immediately with white butter, dahi and/or green chilli pickle.
- To make the next Thalipeeth, let the tava cool till it is just warm. You can take it off the heat and then sprinkle some water on the surface.