A spicy, wholesome flatbread made with multigrain flour and fresh methi (fenugreek), Methi Thalipeeth is a traditional Maharashtrian delight perfect for breakfast or any time hunger strikes!
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In a large mixing bowl, combine Jwari flour, turmeric, red chilly powder, coriander powder, hing, salt, and white sesame seeds.
Add finely chopped methi leaves, onion, and green chilly thecha to the dry ingredients.
Gradually add water and knead into a soft dough. Ensure the dough is pliable but not sticky.
Divide the dough into equal portions.
Flatten each ball into a round flatbread using your palms over a wet cloth.
Heat a pan and grease it lightly with oil. Place the flattened dough on the pan.
Cook on medium heat until golden brown spots appear on both sides, flipping occasionally.
Repeat the process for the remaining dough portions.
Ensure the methi leaves are washed and dried properly to avoid excess moisture in the dough.
If the dough is too sticky, add a little more flour to adjust the consistency.
Serve hot with yogurt, pickle, or a dollop of butter for added flavor.
Can I use other flours instead of Jwari flour?
Yes, you can use a mix of other flours like wheat, bajra, or rice flour for variation.
How do I store leftover Thalipeeth?
Store them in an airtight container and reheat on a pan before serving.
Can I make Thalipeeth without methi?
Yes, you can substitute methi with spinach or other leafy greens.
Is Thalipeeth gluten-free?
Yes, if made with Jwari flour and without any wheat flour, it is gluten-free.
What is Green Chilly Thecha?
Green Chilly Thecha is a spicy Maharashtrian condiment made with green chilies, garlic, and salt.
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