Multigrain Thalipeeth

Hope you all had an amazing Navratri and followed the lovely 9 Colors concept posted on #SkinRevive Facebook and Instagram Page, with importance of fruits or veggies and their respective colors.

Today I am sharing an age old Multigrain healthy and filling recipe of ‘Bhajaniche Thalipeeth’ to start your day with, which is prepared in most of the Maharashtrian household. It’s basically a flatbread made from Multigrain flour. It used to be our once a week breakfast prepared by Granny or Mom, and post marriage my Mom in Law. Its filling as well as rich in protein and have high nutritional values.

For the Thalipeeth, we need multigrain flour basically mix of these 5 types of flour-

• 1/2 cup Jowar(sorghum) or Bajra flour(pearl millet)
• 1/2 cup Rice flour
• 1/2 cup Wheat flour
• 1/2 cup Ragi flour(red millet)
• 1/2 cup besan(gram flour)

How to make Thalipeeth-

STEP 1-Mix 5 types of flour mentioned above in a bowl, add 2 finely chopped onion, 2 tsp chopped coriander leaves, salt to taste, 1tsp turmeric powder, 1tsp red chilli powder, handful of chopped spinach or fenugreek leaves or grated carrot (optional) and sufficient water to form a patty.

STEP 2-Take a lemon sized dough and pat it evenly with your hands to a medium thin pancake. Wet your hands in between with water to ease the patting. Make 1-3 holes on the thalipeeth so that they get cooked uniformly.

STEP 3- Heat a frying pan. Once hot, transfer thalipeeth carefully to the pan. Add 1tsp ghee(clarified butter) in the holes and all over the thalipeeth. Cover and cook till it becomes slightly brown in colour. Then flip the thalipeeth and continue cooking for about a minute or so till the thalipeeth becomes crispy. Cook on medium heat.

Benefits of Thalipeeth-

• Rich in protein
• Good in dietary fiber
• Healthy meal for kids
• Easy to digest