Methi Thalipeeth : Authentic Maharashtrian Preparation



A multigrain savory pancake which is regional to the State of Maharashtra. Once, you get the technique right, you can develop your own combination based upon your favorite set of grains and leafy green vegetables or grated vegetables. Unlike a roti or naan where you use a rolling pin to spread the dough, you use your hands in this case to spread the pancake. However, the dough is also different the normal naan or roti dough. It is more watery and must stick to the hands. Hence, your hands needs to be damp when you use your hands to spread the pancake on a wet cloth. So we take a damp cloth and place in on a plate which is turned upside down.

Then we heat a pan and grease it with oil or clarified butter (ghee)
Next, we take a big lemon size ball of the thalipeeth dough and start spreading in a round shape using your damp fingers.. You don’t have to make a perfect round thalipeeth. You don’t have any exam to pass here. Make small holes so the cooking is even and quick.
Lift the entire cloth instead of lifting the thalipeeth. No don’t worry, the dampness in the cloth will not let it fall off. Now turn it upside down on a hot pan. The cloth will automatically leave the thalipeeth in the pan as the hot pan will cause the thalipeeth to stick to it and the damp cloth will come out clean. May be I will upload a video next time..It is very fascinating way to cook flat bread to see how crispy and perfectly cooked the thalipeeth comes out.

What all I used :

Equal portions of whole wheat flour , Corn Flour (makki ka atta), bengal gram flour (besan), Jowar and Rice Flour (Other options : Soy Flour, Bajra , Ragi are also available)
Finely chopped fenugreek leaves
Finely chopped cabbage
Sesame seeds
Finely chopped onion
Finely chopped green chili
Salt to taste
Garlic paste
Turmeric powder
Red chili powder
Coriander powder

Portions and measurement are purely at your discretion . Increase and decrease as per your requirement. Make the dough little watery. Wet your hands before you squeeze a good portion and start working on it. It will ease your life. Many people use damp aluminium foil or plastic sheet. However, I have tried all three and found using a damp cloth better than the later two.

2 comments:

  1. Wow....yummy parathas, looks very tempting and delicious.

    ReplyDelete