BreakfastSnackMain Course

Thalipeeth

Name: Thalipeeth
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 racions
Cuisine: indian
Ingredients: 0,5 tassa rice flour; 0,5 tassa chickpea flour; 0,25 tassa sorghum flour; 0,25 tassa pearl millet flour; 1 ct coriander seed crushed; 0,5 ct cumin seed crushed; 0,25 ct turmeric powder; 0,5 ct red chili powder; 0,25 ct asafoetida; 0,5 u yellow onion finely chopped; 1 u green chili finely chopped; 0,25 tassa fresh coriander finely chopped; 1 ct salt; 1 tassa water warm, as needed; 2 cs vegetable oil

Thalipeeth is a traditional savory multi-grain flatbread from Western India, packed with aromatic spices and fresh vegetables. This vegan version uses a blend of flours and is typically enjoyed for breakfast or a light meal. It pairs wonderfully with a simple pickle or chutney.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana
Per ració: 297 kcal

VeganaVegetarianaSense gluten

Preparació prèvia

Llista d’ingredients

dry ingredients

0,5 tassarice flour
0,5 tassachickpea flour
0,25 tassasorghum flour
0,25 tassapearl millet flour

spices

1 ctcoriander seed, crushed
0,5 ctcumin seed, crushed
0,25 ctturmeric powder
0,5 ctred chili powder
0,25 ctasafoetida

vegetables

0,5 uyellow onion, finely chopped
1 ugreen chili, finely chopped
0,25 tassafresh coriander, finely chopped

seasoning

1 ctsalt

Llista d’ingredients

1 tassawater, warm, as needed

for cooking

2 csvegetable oil

Estris

griddle · spatula · parchment paper · large mixing bowl

Elaboració

Pas a pas

1
In a large mixing bowl, combine the rice flour, chickpea flour, sorghum flour, and pearl millet flour.
Uns 1 min
Nota de cuina: Ensure all flours are well-mixed for even distribution.
2
Add the crushed coriander seed, crushed cumin seed, turmeric powder, red chili powder, and asafoetida to the flour mixture.
Uns 1 min
3
Stir in the finely chopped yellow onion, finely chopped green chili, finely chopped fresh coriander, and salt.
Uns 1 min
Nota de cuina: Chop vegetables as finely as possible for better texture in the flatbread.
4
Gradually add warm water, mixing with your hands to form a soft, pliable dough. The dough should be slightly sticky but manageable.
Uns 5 min
Nota de cuina: Add water slowly to avoid making the dough too wet.
5
Divide the dough into 8 equal portions and roll each into a ball.
Uns 2 min
6
Place a piece of parchment paper or a clean, damp cloth on a flat surface. Take one dough ball and flatten it slightly with your palm.
Uns 1 min
Nota de cuina: Using a damp cloth prevents the dough from sticking.
7
Gently pat and spread the dough ball with your fingers to form a thin, circular flatbread, about 6-7 inches in diameter.
Uns 2 min
Nota de cuina: Aim for an even thickness for uniform cooking.
8
Make 2-3 small holes in the center of the thalipeeth with your finger. This helps it cook evenly.
9
Heat a griddle or non-stick pan over medium heat. Drizzle a little vegetable oil onto the pan.
Uns 2 min
Nota de cuina: Ensure the pan is hot before placing the thalipeeth.
10
Carefully transfer one thalipeeth from the parchment paper to the hot griddle.
11
Cook for 2-3 minutes per side, or until golden brown spots appear and the thalipeeth is cooked through.
Uns 5 min
Nota de cuina: Press gently with a spatula to ensure good contact with the pan.
12
Repeat the process for the remaining dough balls, adding more vegetable oil to the pan as needed.
Uns 5 min
13
Serve the hot thalipeeth immediately with your preferred accompaniment.

Per ració

Nutrició

72%Puntuació

Calories: 297,1kcal
Proteïnes: 7,5g
Hidrats de carboni: 45,3g
Greixos: 9,6g
Fibra: 5,2g
Sucre: 2,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover thalipeeth in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat thalipeeth on a dry griddle or in a microwave until warmed through.