I had my first taste of Thaleepith in Pune, few years ago. It was a countryside inn restaurant and the owner sold only rustic peasant food. I fell in love with this countryside flat bread – so healthy, filling, and high in fibre and nutrients. Eaten with yoghurt and pickle or chutney, it gives you a very comforting feeling. Consequently, I started making Thaleepith for myself and experimented with various grains, flours and seeds. Here, I am sharing with you the basic recipe. You can then add flaxseeds, nuts, and more herbs and so on.
I wish every lady a Happy Mother’s Day!
Preparation time: 20 minutes
Cooking time: 20 minutes
100 g onions, finely chopped
3 green chillies, finely chopped
2 sprigs curry leaves, finely chopped
3 tablespoons finely chopped coriander leaves
100 g atta flour (wholemeal)
100 g millet flour
100 g Bengal gram flour
100 g rice flour
80 g peanuts, ground coarsely
2 tablespoons white sesame seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 ½ teaspoons salt
330 g warm water
4-5 tablespoons melted Thirumala Ghee
- Put the first 4 ingredients in a bowl and using your fingers combine well by crushing the ingredients for 2-3 minutes. Wear gloves if you don’t want your hand to smell of onions or if you don’t want the heat of the chilli to linger on. It would not be effective to bring out maximum flavour if you use a blender or mortar and pestle.
- Add all the rest of the ingredients except the Thirumala Ghee.
- Stir ingredients and combine well to form a soft dough. If it is too dry, add a few tablespoons of water. As there will be the juice from the crushed onions and herbs, use water sparingly.
- Divide dough into 6 portions.
- Lightly grease a non-stick paper, banana leaf or even waxed paper with Thirumala Gee.
- Place a piece of the dough on it and with a wet hand, pat and smoothen it to form a thin “chapatti”.
- Heat a frying pan and place the flattened dough on it. Make a few holes on the Thaleepith with your fingers – this allows it to cook evenly.
- Drizzle some melted Thirumala Ghee in the holes and over the Thaleepith. Cook on both sides till golden brown and crisp.
- Serve with yoghurt, pickle and more Thirumala Ghee.