Maharashtrian Palak Thalipeeth is a traditional and wholesome dish made with nutritious ingredients like spinach and jwari flour. It's a perfect blend of flavors with the addition of spices like turmeric and coriander powder, and a touch of mirchi thecha for a spicy kick. This dish is ideal for breakfast or as a snack, and it reflects the rich culinary heritage of Maharashtra.
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In a mixing bowl, combine jwari flour, mirchi thecha, turmeric, coriander powder, salt, and sesame seeds.
Add finely chopped spinach and mix well.
Gradually add water to form a soft dough. Ensure the dough is not too sticky or too dry.
Spread the dough with your hand on a wet cloth. Add some chopped spinach over it and pat with your hand so that it sticks to the dough.
Heat a pan and grease it lightly with oil. Place the thalipeeth on the pan and cook on medium heat until golden brown on both sides.
Ensure the dough is soft but not sticky for easy shaping of thalipeeth.
Cook the thalipeeth on medium heat to avoid burning and ensure even cooking.
Serve with yogurt or chutney for added flavor.
Can I use any other flour instead of jwari flour?
Yes, you can substitute jwari flour with bajra or wheat flour, but the authentic taste comes from jwari flour.
What is mirchi thecha?
Mirchi thecha is a spicy Maharashtrian condiment made with green chilies, garlic, and salt. It adds a flavorful kick to the dish.
Can I make thalipeeth without spinach?
Yes, you can skip spinach or replace it with other greens like methi (fenugreek leaves) or coriander.
How do I store leftover thalipeeth?
Store leftover thalipeeth in an airtight container in the refrigerator. Reheat on a pan before serving.
Is thalipeeth gluten-free?
Yes, if made with jwari flour, thalipeeth is naturally gluten-free.
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