Thalipeeth

Thaleepith (or Thalipith) is a traditional Maharashtrian dish, often enjoyed in Western India. It’s a type of savory pancake made from a dough that includes a variety of spices, herbs, and sometimes vegetables. The dough typically consists of whole wheat flour mixed with ingredients like cumin, coriander, turmeric, and chili powder. Some variations include grated vegetables or lentils, which add both flavor and texture.

The dough is spread out in a circular shape on a hot griddle (tawa) and cooked until it’s crisp and golden brown. It’s usually served with chutney, yogurt, or a dollop of ghee, and can be enjoyed as a snack or a part of a meal.

Basic Ingredients:

1. Whole Wheat Flour (Atta) – 1 cup
2. Cumin Seeds – 1 tsp
3. Coriander Seeds – 1 tsp, crushed (optional)
4. Turmeric Powder – 1/2 tsp
5. Red Chili Powder – 1/2 tsp (adjust to taste)
6. Coriander Leaves (Cilantro) – 2 tbsp, finely chopped
7. Curry Leaves – 6-8 leaves, finely chopped (optional)
8. Green Chilies – 1-2, finely chopped (optional, for extra heat)
9. Salt – to taste
10. Water – as needed to make the dough
11. Oil or Ghee – for cooking

Optional Ingredients:

1. Grated Vegetables (like carrot, bottle gourd, or cabbage) – 1/2 cup (for added texture and flavor)
2. Chopped Onions – 1/2 cup (for extra crunch and taste)
3. Chili Flakes or Ajwain (Carom Seeds) – for added flavor

1. Prepare the Dough:
   • In a large mixing bowl, combine the whole wheat flour, cumin seeds, crushed coriander seeds (if using), turmeric powder, red chili powder, and salt.
   • Add the chopped coriander leaves, curry leaves, and green chilies to the mixture.
   • If you’re using optional add-ins like grated vegetables or chopped onions, mix them in at this stage.
   • Gradually add water a little at a time, mixing continuously until you form a smooth, pliable dough. The dough should be soft but not sticky.
2. Shape the Thaleepith:
   • Divide the dough into small balls, roughly the size of a golf ball.
   • Lightly grease a piece of parchment paper or a clean kitchen towel with a little oil. You can also use your palms for this step.
   • Place one dough ball on the parchment paper or towel, and gently flatten it with your fingers or a rolling pin to form a circular shape about 1/4 inch thick. If you prefer, you can shape the dough directly on the hot griddle, but using parchment paper or a towel can make it easier.
3. Cook the Thaleepith:
   • Heat a griddle (tawa) over medium heat and lightly grease it with oil or ghee.
   • Carefully transfer the flattened dough onto the hot griddle.
   • Cook for about 2-3 minutes on one side until you see bubbles forming and the underside becomes golden brown.
   • Flip the Thaleepith and cook the other side for another 2-3 minutes, or until it turns crisp and golden brown. You can press down gently with a spatula to ensure even cooking

Remove the Thaleepith from the griddle and place it on a plate. Serve hot with accompaniments like coconut chutney, yogurt, or a dollop of ghee.