Traditional 9-Grain Thalipeeth
A rustic and nutritious Maharashtrian spiced flatbread, rich in protein and fiber.
A rustic, savory flatbread cooked to crisp perfection using stone-ground 9-grain multigrain flour. Garnished with sesame and coriander.
Nutritional Spotlight
Ingredients
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- 2 cups Nilkanth 9-Grain Multigrain
- 1 large onion, finely chopped
- 1/2 cup fresh coriander leaves, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp sesame seeds (til)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin-coriander powder
- Salt to taste
- Warm water for kneading
- Oil or ghee for roasting
Cooking Steps
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In a large mixing bowl, combine Nilkanth 9-Grain Multigrain, chopped onion, coriander, ginger-garlic paste, sesame seeds, turmeric, chili powder, cumin-coriander powder, and salt.
Mix the ingredients well, then add warm water in small increments to knead into a soft, smooth dough.
Divide the dough into 6 equal balls.
Take a damp clean cotton cloth and place it on a rolling board. Take one ball and pat it down with wet fingers to form a flat 6-inch circle.
Make 3-4 small holes in the pat-down dough (this helps the steam escape and cooks the thalipeeth evenly).
Lift the cloth and flip it over onto a hot greased tawa, then peel the cloth away gently.
Drizzle a few drops of ghee/oil into the holes and around the edges. Cover with a lid and cook on medium heat for 2-3 minutes.
Flip and cook the other side uncovered for 2 minutes until it becomes crispy and golden brown. Serve hot with pickle and curd.
Perfected with Nilkanth
9-Grain Multigrain
High ancient grain composition ensures low glycemic index, robust nutty flavors, and excellent satiety.