Wholesome Maharashtrian Multigrain Thalipeeth with Fenugreek and Oats

Maharashtrian Multigrain Thalipeeth Recipe

Embark on a culinary journey to the heart of Maharashtra with this vibrant and nutritious Maharashtrian Multigrain Thalipeeth, a delightful flatbread that beautifully marries the earthy flavors of various grains with the freshness of fenugreek leaves. Perfect for breakfast or any time of day, this dish is a wholesome blend of textures and tastes, ideal for those seeking a hearty vegetarian option. Let’s dive into the details of this delicious recipe that yields a satisfying serving of warm, crispy thalipeeth, best enjoyed with pickles or yogurt.

Ingredients

Nutritional Information

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 4

Instructions

1. Prepare the Dough:
   In a spacious mixing bowl, combine all the dry ingredients: whole wheat flour, ragi flour, gram flour, bajra flour, powdered oats, chopped methi leaves, sesame seeds, finely chopped green chilli, grated ginger, and asafoetida. Once blended, add the curd (yogurt) to the mixture, and knead well to form a firm yet pliable dough. If needed, gradually add water to achieve the desired consistency. Knead the dough for a couple of minutes until it becomes smooth and elastic.

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2. Rest the Dough:
   After kneading, cover the dough with a damp cloth or plastic wrap and allow it to rest for 10 to 15 minutes. This resting period helps the flours absorb moisture and makes rolling easier.

3. Divide the Dough:
   Once rested, divide the dough into 15 equal portions, each about the size of a golf ball (approximately 2 inches in diameter).

4. Roll the Thalipeeth:
   Take one dough ball, flatten it slightly using the palms of your hands, and dust it lightly with whole wheat flour to prevent sticking. Using a rolling pin, roll the dough into a circle about 4 to 6 inches in diameter. The thickness can be adjusted according to your preference, but traditionally, thalipeeth is made a bit thicker.

5. Cook the Thalipeeth:
   Preheat an iron skillet over high heat until it’s hot. Carefully place the rolled thalipeeth onto the skillet. Within a few seconds, you will notice small bubbles forming on the surface. Reduce the heat to medium, flip the thalipeeth over, and drizzle approximately half a teaspoon of sunflower oil around the edges.

6. Press and Cook:
   Using a flat spatula or a wooden press, gently press down on the thalipeeth while it cooks. This will help it brown evenly and create a delightful texture. Continue cooking, flipping occasionally, until both sides are golden brown with a few charred spots and the outside is crisp while the inside remains soft.

7. Repeat the Process:
   Repeat the rolling and cooking process with the remaining portions of dough. As you cook, you may want to adjust the heat to ensure the thalipeeth cooks evenly without burning.

8. Serve Warm:
   Once all the thalipeeth are cooked, serve them warm alongside your favorite accompaniments such as pickles (achar), yogurt, or even a side of fresh salad.

Enjoy Your Meal!

With this Maharashtrian Multigrain Thalipeeth, you’re not just preparing a meal; you’re sharing a piece of culinary heritage that is both nutritious and delicious. Its wholesome ingredients provide a great way to start your day, making it a perfect addition to your breakfast repertoire. Enjoy this delightful dish that captures the essence of Maharashtra’s vibrant food culture!