Maharashtrian Thalipeeth

Maharashtrian Thalipeeth is a savory, gluten-free flatbread made from a blend of multigrain flours and spices, perfect for a wholesome dinner. It's often served with yogurt or pickle, offering a deliciously nutritious meal option.

Ingredients

• Rice flour - 100 grams
• Besan (gram flour) - 50 grams
• Jowar flour (sorghum flour) - 50 grams
• Chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Fresh coriander leaves, chopped - 2 tablespoons
• Salt - 1 teaspoon
• Water - as needed (approximately 100-150 ml)
• Oil - for cooking (approximately 2 tablespoons)

Steps

1. In a mixing bowl, combine rice flour, besan, jowar flour, chili powder, turmeric powder, cumin seeds, chopped coriander leaves, and salt.
2. Gradually add water to the dry ingredients, mixing until you form a soft and pliable dough. The consistency should be similar to that of chapati dough.
3. Divide the dough into two equal portions and shape them into balls.
4. On a flat surface, place a ball of dough between two sheets of parchment paper. Use a rolling pin to flatten it into a round disc about 5-6 inches in diameter.
5. Heat a non-stick skillet or tawa over medium heat and add a little oil.
6. Carefully transfer the rolled thalipeeth onto the hot skillet. Cook for about 2-3 minutes on one side until golden brown.
7. Flip the thalipeeth, add a little oil around the edges, and cook for another 2-3 minutes until both sides are crisp and golden.
8. Repeat the process with the second ball of dough.
9. Serve hot with yogurt or pickle.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Gluten-free, making it suitable for individuals with gluten intolerance.

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