Palak Thalipeeth-Superfood | Healthy Spinach Thalipeeth | Maharashtrian Breakfast Recipe

How to Make Indian Flatbread-Thalipeeth

Hello Foodies,

Thalipeeth is a savory multi-grain flatbread popular breakfast in Maharashtra. The flour for thalipeeth, called bhajani, is prepared from roasted grains, legumes, and spices.

This super yummy healthy flatbread made from several gluten-free flours is quite spicy and traditionally eaten with loni/butter/Makhan. I made mine with palak/spinach leaves. You can also add chopped onion too.

Video Recipe:

It's made out of flour which is made using multi-grains after roasting and grinding them. This Thalipeeth flour is called Bhajni ("Bhaj'' literally means roast). Multi grains like Bhajri (Millet), Wheat, Jowar, Mung beans, Matki, Chana Dal, Rice, Black Lentil, Coriander seeds, Cumin seeds, Carom seeds, and Sesame seeds are pan-roasted and then ground to fine flour when cold. While Making the Thalipeeth you can add any finely chopped veggies of your choice like onions, cilantro, spinach leaves to the flour, and other spices. Flour is usually made in bulk and is an essential pantry item in pretty much every household in Maharashtra.

Fresh bunches of spinach leaves are getting in a large quantity these days easily in the market. So I have used a spinach puree to knead the dough. That puree gives a vibrant and pretty color and awesome flavor to the Palak Thalipeeth.

We love these Palak Thalipeeth, because-

It’s a Vegan, Gluten-free, and Vegetarian Breakfast/Snack.
Healthy and Nutritious Recipe
Everyday easy meal

Ingredients used to make these Palak Thalipeeth:

Spinach Puree: I have blanched spinach leaves and then pureed them. It gives a vibrant, and pretty color to Thalipeeth.

Multigrain Flour: Multigrain flour I have used here, that is made at home(recipe here).

Sesame Seeds: It adds a crunchiness to the Thalipeeth.

Green Chilies and Red Chili Powder: It adds spiciness to the Thalipeeth.

Salt: It adds taste to the Thalipeeth.

Carom Seeds: It adds flavor to the Thalipeeth.

If you are looking for a way to include a variety of grains in your diet, I’ve got you covered, with these fabulous multigrain flour recipes:

These all of the Indian multigrain flat-bread, bursting with flavor and nutrition!

Preparation Time: 15 Minutes; Cooking Time:15 Minutes.
Each Spinach Thalipeeth Contains 138 Cal.

Ingredients:

Multigrain Flour(Chakali/Thalipeethachi Bhajani) 2 Cups
Spinach leaves/Palak 3 Cups
Jowar Flour/Sorghum Flour 2 Tbsp
Green chilies 4-5 Strips
Red Chilli Powder 1 Tbsp
Salt 1 Tsp
Sesame seeds 1 Tbsp
Carom seeds 1 Tsp
Asafoetida ¼ Tsp
Oil 2 Tbsp
Hot Water 1 Cup

Instructions:

To Make Spinach Puree:

Wash and clean spinach leaves to remove any impurity or dust.
In a blender jar add spinach, green chilies, and water ¼ cup, and grind to make a fine paste.

To Make the Dough:

In a mixing bowl, add multigrain flour(Thalipeeth bhajani), jowar flour, red chili powder, salt, sesame seeds, carom seeds, and mix well.
Now add hot oil and mix well.
Meanwhile, heat a cup of water in a pan, prepare spinach puree, and bring it to a boil.
Add boiling water to the flour mixture and mix well(I have used approx 1 ½ cup of water, but don't add all the water at a time, add as needed).
Cover the bowl with a lid and keep it aside for about 5 minutes.
After 5 minutes, knead the mixture to make a soft dough (if needed, add hot water).

To Make Spinach Thalipeeth:

After 10 minutes, divide the dough into five equal parts.
Place the wet cotton cloth on the floor and sprinkle some water.
Take one dough ball and spread or flatten the dough on the cloth to form a thalipeeth.
If dough sticks to your fingers, just wet the fingers and again spread the dough in a circular shape.
With your fingers, make 5-6 holes in the flattened dough, so that will help to cook thalipeeth well.
Transfer / flip the thalipeeth on the tava or skillet and remove the cloth.
Cook on both sides until golden brown, using oil.
Repeat with the rest of the dough.
Here, healthy, and tasty Spinach/Palak Thalipeeth is ready to serve.
Serve hot with a dollop of freshly made Makhan/Loni/ Butter or with Yogurt, Pickle. Enjoy!!!

To serve the Thalipeeth:

Serve thalipeeth with the dollop of freshly made Loni/Butter/Makhan.
It can be served with pickle and Curd/Yogurt.
It tastes delicious when served with any उसळ(usal) or sprouts stir-fry, Paneer Curries.

My Take:

If you don't have multigrain flour, you can use any combination of flour in this recipe.
You can use a combination of rice flour, cornmeal, quinoa flour, chickpeas flour, buckwheat flour, wheat flour, jowar flour, and barley flour, etc.
Add spices according to your taste.
Instead of spinach, you can add grated cucumber to make khamang kakdiche thalipeeth.
I have not added any other garam masala since the multigrain flour already has it.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 138 calories and 20.7 g carbohydrates, 4.8 g fats, and 5.2 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.
(Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on the products used).

Health Benefit of Palak Thalipeeth:

Rich in natural protein
Good in dietary fiber
Healthy meal for kids
Easy to digest and helps to improve digestion
Helps in lowering cholesterol
It helps in regulating sugar level in the blood and balancing body weight
Spinach contains vitamin K that aids in good bone health.
Spinach leaves aids in weight loss and also are low in calories.
The antioxidants that are found in spinach help in providing good eyesight.
It has anti-inflammatory properties that regulate inflammation.
It helps to boosts immunity.

Good Time To Eat:

It is good to eat Palak Thalipeeth for breakfast, lunch, snacks, or dinner.

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