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.
So, gather your ingredients, and let the aroma of freshly prepared thalipeeth fill your kitchen!
