Methi Thalipeeth is a traditional Maharashtrian breakfast, made with a mix of flours, aromatic fenugreek leaves and a touch of spice powders. It has a rustic and homely texture and a really inspiring flavour. It is nutritious and filling a good way to kick-start your day. The best part is that it has a well-balanced flavour on its own and needs just a cup of curds for serving. Make sure you cook the Methi Thalipeeth till it is slightly crisp, so that you get a nice aroma, flavour and texture. To make the dish more exciting, serve it with accompaniments like the Sukhi Lehsun Chutney and Dry Peanut Chutney Powder.
|Finely chopped fenugreek leaves||1 Cup (16 tbs) (methi)|
|Finely chopped onions||5 Tablespoon|
|Finely chopped green chillies||1 Teaspoon|
|Jowar flour||1/2 Cup (8 tbs) (white millet)|
|Ragi flour||1/4 Cup (4 tbs) (nachni/red millet)|
|Bajra flour||1/2 Cup (8 tbs) (black millet)|
|Besan||1/4 Cup (4 tbs) (bengal gram flour)|
|Chilli powder||1 Teaspoon|
|Turmeric powder||1/4 Teaspoon (haldi)|
|Coriander powder||1 Teaspoon (dhania)|
|Cumin seed powder||1/2 Teaspoon (jeera)|
|Finely chopped coriander||1/4 Cup (4 tbs) (dhania)|
|Oil||10 1/2 Teaspoon (For greasing and cooking)|
1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
2. Divide the dough into 7 equal portions.
3. Place a portion of the dough on a greased plastic sheet and flatten it into a 150 mm. (6) circle by patting with your fingers.
4. Create 3 holes on the rolled circle with the index finger.
5. Heat a non-stick tava (griddle) and grease it with tsp oil, put the rolled thalipeeth and cook the thalipeeth on a medium flame, using 1 tsp of oil and till it turns golden brown in colour from both the sides.
6. Repeat steps 3 to 5 to make 6 more thalipeeth.
7. Serve immediately with curds.