Thalipeeth is a healthy and tasty multigrain flatbread. I call this a Maharashtrian alternative to Thepla. They turn out thick in texture, and every bite has a sweetness and crunch from onions and spice from the chilies. Typically served with Thecha or Green chilly achar, this dish is a traditional delight.
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Combine all the ingredients together in a large bowl.
Add water gradually and knead into a soft dough.
Use a wet towel to stretch the dough into a round shape to avoid stickiness.
Make some holes in the dough to pour ghee in between.
Cook the Thalipeeth on a hot pan until it turns golden brown.
Use a wet towel to prevent the dough from sticking while shaping the Thalipeeth.
Ensure the pan is hot before cooking to achieve a crispy texture.
Serve with Thecha or Green chilly achar for an authentic experience.
Can I use only one type of flour for Thalipeeth?
Thalipeeth traditionally uses a mix of flours for its unique texture and flavor, but you can experiment with a single flour if needed.
What is the best accompaniment for Thalipeeth?
Thalipeeth is best served with Thecha or Green chilly achar for a spicy and tangy flavor.
Can I make Thalipeeth gluten-free?
Yes, you can skip wheat flour and use gluten-free alternatives like bajra or ragi flour.
How do I prevent Thalipeeth from sticking to the pan?
Ensure the pan is well-heated and lightly greased before placing the Thalipeeth.
Can I store Thalipeeth dough for later use?
Yes, you can store the dough in an airtight container in the refrigerator for up to 24 hours.
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