“Thalipeeth” literally means flour on a plate, but really that doesn’t make any sense right? Let me explain it a bit better, it’s a gluten free flatbread made of all healthy goodness!
Gluten free is not a new concept for me. I grew up eating all sorts of gluten free rotis (flatbreads) which we call bhakri or this thalipeeth or vada (dumpling).
Speaking of thalipeeth, it was a regular dish in my mum’s kitchen. I remember almost every other days she would make this wonderful dish made with all the leftovers like any type of chutneys, dry vegetable preparation which we call bhaji.
Oh god, just writing this I am salivating! The taste of that rustic thalipeeth still lingers in my mouth. I still have that urge to fight with my mum because she would always make small portions as it was made of leftovers and I would always fight with my younger sister for the bigger piece. Once in a while I would bully her by saying I am the older one so I need more food. 😉 😀 and the poor thing would actually let me have it.
It’s so true that Food is memories!
These days I make thalipeeth as my post workout meal, sometimes if I have leftovers I do add them but most of the times I make it with fresh vegetables.
Do give this simple and healthy recipe a try and I am sure you will love it!
Ingredients for the flour:
- 1 cup sorghum flour
- ½ cup pearl millet flour
- ½ cup rice flour
- ½ cup chickpea flour
- ¼ cup flaxseed meal
- ½ tsp fenugreek powder
- 1 tsp salt
- ¼ tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp asafoetida
Heat a pan and toast all these ingredients for 5 minutes. When the flour is completely cold, store it in a airtight container.
For making flatbread-
- 1 cup above gluten free flour
- 1 small onion finely chopped
- 1 or to taste green chilli finely chopped
- ¼ cup coarsely chopped groundnuts
- ½ tsp or to taste red chilli powder
- ½ cup boiled potato or sweet potato mashed
- 1 tbsp fresh coriander chopped
- ¼ tsp jaggery or sugar
- Salt to taste
- ½ cup your choice of vegetable grated I use courgette
- 1 tbsp ghee
- 2 tbsp yoghurt
- Hot water as needed
Mix all the ingredients apart from ghee and make a thick dough using hot water. The dough should not be too watery, you should be able to form a round on a pan.
Oil your hands spread half of the ghee on the pan, using your hands form a round. Make indentions and add some more ghee in them.
Place the pan on the stove cover it and cook for about 5-7 minutes till that side becomes brown. Turn it over and spread rest of the ghee, continue to cook for another 5-7 minutes till the other side is brown and crispy.
Serve it with your choice of chutney and yoghurt.