Ingredients:
- • 15gms Whole Wheat Flour
- • 10 gms Gram flour (besan)
- • 50 gms poha
- • 10 gms each spinach
- • 10 gms coriander
- • 10gms ground gourd
- • ½ teaspoon Green Chilli , finely chopped
- • 15gms Ginger, grated
- • 10gms garlic
- • 5gms cumin seeds
- • ½ teaspoon cumin powder
- • 1 teaspoon turmeric powder
- • 1/2 cup Curd (Dahi / Yogurt)
- • Sunflower Oil , for smearing
- • Salt to taste
Method:
- To begin making the Maharashtrian Multigrain Thalipeeth Recipe, in a large bowl combine all the ingredients except the yogurt and oil. Stir in the yogurt and knead well to make a firm dough, adding water if necessary. Knead for a couple of minutes until smooth.
- Divide the dough into 15, 2-inch diameter balls. Using the palm of your hands flatten each ball, dust the surface of the ball on whole wheat flour and roll into a 4 to 6 inch diameter circle. You can roll them thick or thin, it is purely your preference.
- Pre-heat an iron skillet on high heat; place the rolled dough on the skillet; after about a few seconds you will notice that smalls bubbles start rising on the dough.
- Turn the heat to medium; flip the rolled dough over and drizzle about half teaspoon of oil around the dough.
- Cook with a press and turn motion with a flat spatula or a wooden press. You will notice the bottom side begins to brown, at this point flip over again cooking in the same press and turn motion to maintain even cooking.
- Once both the sides are cooked and have a few brown spots, you will also notice the texture of the bread is crisp on the outside and soft inside.
- Serve the Maharashtrian Multigrain Thalipeeth along with ghee & achar.