As mentioned in my earlier post of Cabbage thalipeeth, thalipeeth is a traditional multi grain Maharashtrian unleavened flat bread, generally had for breakfast or snack. It is extremely healthy and can be a complete meal as it contains whole grains, protein and Veggies. Though veggie, apart from onion and coriander, is not a part of traditional thalipith, I add it to increase its nutritional quotient and reduce the heat of the thalipith flours, as I buy the spiced mix instead of the non spiced versions.

The thalipith flours that I buy in my order of preference are K-Pra, Bedekar ( both spiced ones) and Bhagirathi (non spiced one). In Bhagirathi you have to add your own spices like coriander powder, cumin powder, red chilly powder and salt.

Do check out my post on cabbage thalipith for more information and for photographs of how to pat thalipith into discs as they cannot be rolled. Amongst all the different veggies that I have tried thalipith with, my favourites are roasted brinjal and steamed pumpkin. I have also tried with cabbage, carrots, spring onions, capsicum and they taste good too. So here we have a yummy and equally healthy meal option, which can be had without any guilt.

Level Medium
Ingredients

1 packet K-pra or Bedekar thalipith mix

1 chopped onion

3 tbsp yoghurt

1 cup boiled/steamed and mashed pumpkin

1/4 cup chopped coriander leaves

oil

water  (pumpkin stock) for kneading if required
Method

  1. Take all the ingredients in a wide bowl. Mix well.
  2. Add water and knead it into a loose dough.
  3. Let it rest for half an hour. This step is not mandatory. I skip it in case of shortage of time, but it helps to rest so as to let the flour soften.
  4. Heat tava and drizzle a tsp of oil.
  5. Divide the kneaded dough in to 6 balls
  6. There are two methods of cooking. One in which you directly press it on a hot tava. Take a ball, place it on the hot tava which has been seasoned with oil. Press gently, first at the centre then at the edges, till it spread and it becomes a medium thickness circular disc. You can wet your fingers while spreading it on tava so that you don’t feel the heat. Traditionally, they also make 3 holes with wet fingers in the thalipith and drizzle oil in them, to facilitate cooking, but I don’t do it.
  7. The other method is to take a clean plastic. Spread some oil on the plastic and place a ball. Dip your fingers in oil and spread this dough in a circular disc with medium sized thickness. Then remove it gently from the plastic and place it on the hot tava. Check out this post for photographs…
  8. Cover the thalipith and let it cook for few minutes till it becomes reddish brown.
  9. Flip sides, drizzle some oil and let the other side cook till reddish brown.
  10. Remove and serve hot with home made butter or curd or butter milk.
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