Thalipeeth
This version of Thalipeeth incorporates fresh palak leaves, Spinach (palak) are rich in iron, calcium, and fiber, making this dish a healthy and nutritious meal option. It is great for controlling blood sugar levels and promoting digestive health.
Nutrition Facts
Per serving
Energy
111 kcal
Protein
4 g
Carbs
21 g
Fat
2 g
Fiber
3 g
Ingredients
Bajra Flour
0.5 small cup (50g)
Jowar Flour
0.5 small cup (50g)
Rice Flour
0.25 small cup (25g)
Besan (chickpea flour)
0.25 small cup (25g)
Wheat flour, atta
1 tbsp (15g)
Spinach
0.5 cup, chopped (100g)
Chopped Onion
0.5 small cup (50g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Chopped Green Chilli
1 tbsp (8g)
Cumin seeds
0.25 tsp (1.25g)
Carom (Ajwain) Seeds
0.5 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.5 tsp (2g)
Common salt
0.5 tsp (2.5g)
Warm Water
0.5 small cup (100g)
Instructions
Cooking Steps
In a large mixing bowl, combine all the flours (bajra, jowar, rice, wheat, and besan).
Add the chopped (spinach) palak leaves, onion, coriander leaves, green chilies, cumin seeds, ajwain, turmeric powder, red chili powder, and salt.
Gradually add warm water to the mixture and knead it into a soft, pliable dough. Ensure it is not too sticky or too dry.
Divide the dough into equal portions and roll each portion into a ball.
Place a ball of dough between two sheets of parchment paper. Using your hands or a rolling pin, flatten it into a round, thin flatbread (around 5-6 inches in diameter).
Heat a non-stick tawa (griddle) on medium heat. Place the thalipeeth on the tawa.
Dry roast the thalipeeth on both sides until golden brown spots appear. Press gently with a spatula to ensure even cooking.
Serve hot.