Spinach Thalipeeth Recipe

Description:
The Spinach Thalipeeth is a wholesome and delicious Maharashtrian breakfast dish made with the goodness of spinach leaves combined with whole wheat flour, rice flour, and gram flour. This healthy flatbread is hand-patted and cooked on a skillet until crispy, making it a perfect morning treat. It’s best served with chutneys, pickles, or a dollop of ghee.

Cuisine: Maharashtrian Recipes

Course: North Indian Breakfast

Diet: Vegetarian

Ingredients

Ingredient	Quantity
Whole Wheat Flour	1 cup
Rice Flour	1/4 cup
Gram Flour (Besan)	1/4 cup
Spinach Leaves (Palak), chopped	1 cup
Onion, finely chopped	1
Cumin Seeds (Jeera)	1 teaspoon
Turmeric Powder (Haldi)	1 teaspoon
Red Chili Powder	1 teaspoon
Cumin Powder (Jeera)	1 teaspoon
Salt	To taste
Oil	As needed to smear

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	120 kcal
Protein	4.5 g
Carbohydrates	21 g
Fiber	3 g
Fats	2.5 g
Iron	1.8 mg
Vitamin A	900 IU

Preparation Time & Cooking Time

Step	Duration
Preparation Time	5 minutes
Resting Time	10 minutes
Cooking Time	30 minutes

Instructions

Step	Instructions
1	In a large mixing bowl, combine whole wheat flour, rice flour, gram flour, chopped spinach leaves, finely chopped onion, cumin seeds, turmeric powder, red chili powder, cumin powder, and salt.
2	Gradually add lukewarm water and mix until the dough is wet but not sticky. Knead well to form a smooth dough.
3	Cover the dough with a damp cloth and let it rest for about 10 minutes.
4	Heat a non-stick skillet or tawa on medium heat. Meanwhile, prepare your workstation by spreading a large sheet of parchment paper or plastic on a flat surface.
5	Grease your palms with oil, pinch a medium-sized ball of dough, and place it on the parchment paper. Gently flatten it out with your fingers into a circular disc, ensuring it is even in thickness.
6	Carefully lift the parchment paper along with the flattened dough and place it on the hot skillet, dough side down. Gently peel off the parchment paper.
7	Drizzle a little oil along the edges of the thalipeeth and in the center. Let it cook until the bottom turns golden brown.
8	Flip the thalipeeth using a spatula and cook the other side until brown patches appear. Repeat for the remaining dough.
9	Serve hot with a dollop of butter or ghee. Pair it with Nellikai Pachadi, Lahsun ki Chutney, or any pickle of your choice.

Tips for Perfect Spinach Thalipeeth

Work Quickly: Flatten the dough swiftly to prevent it from sticking to your fingers or the parchment paper.
Adjust Thickness: Make the thalipeeth as thin or thick as per your preference. Thinner thalipeeth turns crispier, while thicker ones remain softer.
Oil Greasing: Grease your palms generously to ensure the dough doesn’t stick while shaping.
Chutney Pairings: For a traditional touch, serve with spicy garlic chutney or curd-based sides.
Customization: Add grated vegetables like carrots or zucchini for added nutrition and flavor.

Spinach Thalipeeth is not just a meal; it’s an experience that brings the essence of traditional Maharashtrian cooking to your table. Each bite bursts with earthy flavors of fresh spinach, aromatic spices, and the crispy texture of the hand-patted flatbread. It’s a perfect choice for a quick, nutritious breakfast or even a light dinner.