Thalipeet – one of the most famous Maharastrian flat bread variation, is popular across the country. One of the nutrition packed dish, made up from multi grain flour in regular course. Thalipeet recipe that I’m going to narrate here is mostly a southern recipe, shares the same name and almost the same ingredients, except that it’s made out of rice flour instead multi grain flour.
This flat bread variation, which reminds me of my mom’s kitchen (well, most of the Indian food prepartions take me back to mom’s kitchen, well that is the place where my basics have been formed). Whether for breakfast or the evening snack, my mom would prepare them with loads of vegetables included in it. This recipe hides all ingredients in it, so go ahead and add more fresh vegetables and make it a healthier recipe for your loved ones.
- 2 cups rice flour
- 3 cucumbers
- 2 red onions
- 4-5 green chillies (optional)
- 2 tbsp chopped coriander leaves
- 1/2 tbsp salt
- some coconut oil to cook
Method – step 1 – Grate the cucumber with skin and keep it aside. Finely chop the onion and green chillies. In a large mixing bowl, mix all ingredients together and need till the dough comes together. step 2 – Divide the dough in 10 equal round portions. On greased banana leaf/ grease proof paper, place one portion of the dough and pat them as thin as you can, in a circle. step 3 – Heat the non stick tawa/skillet/griddle on a medium flame. Place the thalipeet prepared at step 2, on the non stick tawa/skillet/griddle, along with the banana leaf/grease proof paper and then peel it off. Cook the thalipeet on both the sides by brushing some coconut oil, until golden brown spots appear on it. Serve with coconut chutney or with pickle and dollop of fresh butter.
- If your are not using the non stick tawa, then you need to smear the skillet/griddle with a spoonful of oil, before putting the thalipeet on it.
- You can use any vegetable oil instead of coconut oil or butter.
Best served fresh and hot. Makes 10 flat breads/thalipeet.