Thalipeeth

A very popular dish from Maharashtra and North Karnataka. In Kannada, it is also called as ‘thaalipettu/thaaliputtu’. It is a soft and savoury roti fully flavoured with spices like jeera and red chilli powder and it has onions (optional), green chillies along with other ingredients which are in the recipe. These rotis can be made for dinner and are best eaten with butter, curd/yogurt along with chutney pudi (chutney powder).

5.0 from 1 reviews

Thalipeeth

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Healthy, tasty soft yet crisp savoury jowar rotis

Author: Vindhya Desai

Recipe type: Dinner

Cuisine: Indian

Serves: 8-9 rotis

Ingredients

• 1¼ Cups jowar atta/sorghum atta/white millet flour
• ½ Tsp red chilli powder
• ½ Tsp turmeric
• ½ Tsp jeera/cumin seeds
• A pinch of asafoetida
• 2 Tbsp with/without skins roasted groundnuts/peanuts
• ¼ Cup grated coconut
• 5-6 torn curry leaves
• 2 chopped green chillies
• 2-3 sprigs of chopped coriander
• Salt to taste
• 1 finely chopped medium sized onion
• ¾ Cup boiling water
• Warm water as needed to make dough
• Oil to make rotis

Method

1. Take jowar atta in a mixing bowl
2. In a mortar roughly pound the roasted peanuts/groundnuts. Keep aside
3. Add red chilli powder, asafoetida, turmeric, jeera, salt. Mix well
4. Add roughly pounded groundnuts. Mix well
5. Add grated coconut, green chillies, coriander and curry leaves. Mix well
6. Make a well in the centre of the mixing bowl and pour the boiling water
7. With a spoon move the flour that is on the sides of the mixing bowl over the water and cover the well. Let it rest for 15 minutes
8. Mix with a spoon into a rough dough
9. Once the dough crumbles have cooled a bit, with clean hands make a nice smooth dough with very little warm water. Keep the dough to rest for atleast 5 minutes. Keep it covered with cling wrap or a tea towel
10. To make rotis, oil a skillet or tawa. Pinch a medium sized ball out of the dough and flatten it
11. Place this in the middle of the tawa and slowly press it into roti shape with tips of your fingers. Use less pressure
12. Keep it on medium to high flame on the gas hob. Cover and let it roast
13. Check if it is done by removing the lid. Cook for a few seconds on other side as well
14. Make all rotis, serve immediately with smooth curd/yogurt, butter, pachadi(salad) and chutney pudi or pickle of your choice

Notes

Thalipeeth can also be made multigrained. Add besan flour or wheat flour. Bajra and Rajgira flours are also used

Adding peanuts gives a nice crunch to the rotis, You can skip them if you want

Leave out the onions if you are making this for vrat/upavasa/fasting

Peanuts/Groundnuts can be roasted in a dry pan slowly till their skin is light browned

3.5.3208

Take jowar atta in a mixing bowl

In a mortar roughly pound the roasted peanuts/groundnuts. Keep aside
 

Add red chilli powder, asafoetida, turmeric, jeera, salt. Mix well

Add roughly pounded groundnuts. Mix well

Add grated coconut, green chillies, coriander and curry leaves. Mix well

Make a well in the centre of the mixing bowl and pour the boiling water

With a spoon move the flour that is on the sides of the mixing bowl over the water and cover the well. Let it rest for 15 minutes

Mix with a spoon into a rough dough

Once the dough crumbles have cooled a bit, with clean hands make a nice smooth dough with very little warm water. Keep the dough to rest for atleast 5 minutes. Keep it covered with cling wrap or a tea towel
 

To make rotis, oil a skillet or tawa. Pinch a medium sized ball out of the dough and flatten it
 

Place this in the middle of the tawa and slowly press it into roti shape with tips of your fingers. Use less pressure

Keep it on medium to high flame on the gas hob. Cover and let it roast

Check if it is done by removing the lid. Cook for a few seconds on other side as well
 

Make all rotis, serve immediately with smooth curd/yogurt, butter, pachadi(salad) and chutney pudi or pickle of your choice