Baked Wheatflour Thalipeeth

Ashu’s-Baked wholewheat flour Thalipeeth

Thalipeeth is a flat bread made of a mix of multigrain flours, mixed with dry spices and onion and cooked on the gas stove in a frying pan. It is one of the most loved Maharashtrian breakfast recipes. This multigrain flour mix called as Thalipeeth Bhajani is sold in some grocery stores and also some people make it at home by mixing the pulses and wheat and getting it ground in any nearby flour mill. Most often I do not have this flour readily available at home to use and hence I always make this baked version using only wholewheat flour. We can add Gram flour and rice flour too along with the wheat flour, but for making this thalipeeth I always use only wholewheat flour, it is always readily available and I prefer this taste.

This thalipeeth is the baked version and the dough is made medium soft. Instead of making plain wheat flour fulkas and sabji, one can make this as a wholesome meal alternative.

This is a nutritious and healthy recipe, I have added ingredients to make it one. Using wholegrain and nuts increases the fiber content in the diet. The sesame, and groundnut and flaxseed chutney also adds the nutty taste. The flaxseeds are also good source of fiber and also has the Omega -3s. The fiber or roughage in diet is the undigested part of the plant food that helps with proper bowel movements, forms the bulk of the stools, absorbs water and softens it. It aids to relieve constipation.  The caraway seeds too aid in digestion. I have added freshly ground paste of green coriander, green chilies and garlic, and added chopped onions and also greens of spring onions. Yogurt is also added that has milk proteins as well as calcium.

Ingredients to make baked atta thalipeeth

BAKED WHOLEWHEAT FLOUR THALIPEETH

INGREDIENTS:

Wholewheat flour: 350 gm

Onion: 1 big

Spring onions: 1 Bunch (small)

Green coriander + Garlic + Green chili paste: 1 1/2 Tbsp

Curd: 2 Tbsp

Carom seeds: 1 Tsp

Sesame Seeds: 1 Tbsp

Ground Groundnut + Flaxseeds chutney: 1 Tbsp

Red Chili Flakes: 1 Tbsp (optional)

Dried Thyme: 1 Tsp

Water: 200 ml (use as required)

Oil: 50 ml

Turmeric: 1 Tsp

Baking Powder: 1/2 tsp

Salt: To taste

METHOD:

Using few coriander leaves, 1-2 green chilies, and 1-2 garlic cloves make a roughly ground paste. You can add roasted groundnut and flaxseeds to this mix while grinding. I keep groundnut and flaxseed chutney ready in my house.

Chop the onion and spring onion greens finely. Assemble all the ingredients required for making the dough.

Preheat the oven to 200 deg C. Grease a round pie dish with oil and sprinkle with the dried thyme herb and groundnut chutney.

Greased pie dish for making baked thalipeeth.

Mix the wholewheat flour with all the ingredients shown in the pic, add the turmeric, salt, 1 Tbsp oil and using water make a medium soft dough.

Ingredients to make Baked Wholewheat flour thalipeeth

Spread the dough on the pie dish and press firmly so that we get an even flat thalipeeth. I have shared this recipe using a square oven tin, click here to check that recipe.

Ashu’s-Baked Thalipeeth

Bake this in the preheated oven at 200 deg C for 40 min or until the Thalipeeth is cooked and the sides appear crusty. (Note: Oven used in houses are different, hence the oven timing may be a little less or more, use self-discretion).

Apply a coat of oil on top once it is half cooked.

Mid way remove the pan from the oven and apply a coat of oil on top. This gives a shine, does not make the top dry, and also makes it crusty.

Ashu’s-Baked wholewheat flour Thalipeeth

This is how it should be after it is removed from the oven. Serve it with a dip of choice or with the parsley pesto as seen in the picture.

Ashu’s- Baked Wholewheat flour Thalipeeth served with Parsley Pesto.

Click here for the Parsley Pesto recipe. You can also search the archives for my Tomato dip recipe.

I added Tandoori mushrooms and Baked mashed potatoes to the menu to make it a complete meal keeping in view the demand for mashed potatoes from my Jr.

Ashu’s-Baked mashed potatoes, tandoori mushrooms and baked Thalipeeth dinner menu.

One could also add vegetable or Chicken soup to the above menu. This is one of the baked dinner menus made last week and the family enjoyed it. The freshly made parsley pesto dip added a more enhanced, tangy & herby flavor to the thalipeeth.

Go ahead and try making this ashu’s baked version of the  Maharashtrian recipe of Thalipeeth, and have a happy baking time in your kitchen :).

Enjoy.

ashu.

#4 Sunday Tips & Tricks- Introduce Flaxseeds in your Diet

Friends, I have been using these flaxseeds on a daily basis in my cooking and being aware of its health benefits, I thought of sharing this with you all as my #3rd Sunday tips and tricks post.

Wishing for more happy and healthy eating!!!!

Flaxseeds : Flaxseeds are the plant source of Omega-3 fatty acids, the essential fatty acids needed by our body. They are essential as they are not made by the body and hence we need to get them from our diet.

 

They are a rich source of dietary fibre, Omega-3 fatty acids (ALA), and the phytochemicals lignans. Being a rich source of fibre, they help relieve constipation. Ideally every meal should contain some amount of dietary fibre, and getting it from this source is also good for our health.

 

Dry roasting the seeds and making a powder makes it more versatile to use. One could add the powder to any meal. The dry seeds can also be used in bakery items. Thus making use of these wonderful seeds in some form would ensure a daily intake of these essential fatty acids in our diet.

Picture1: Dry Flaxseeds.

Picture2: Dry roasting the flaxseeds in a frying pan with the lid covered, the seeds splutter when heated.(Roast them for just a couple minutes taking care of not burning the seeds.)

Picture3: The coarsely ground roasted flaxseeds powder.

Enjoy!

 

 

 

 

 

Baked Thalipeeth with Spicy Tomato Chutney, my alternative for a Pizza Dinner.

Most of us are fond of eating pizza, I am no exception. Pizza is something the kids would never say no and possible would eat almost regularly, every day, only if I allowed it. When the mood is for eating pizza, but to avoid the frequent intake of refined wheat flour and yeast to make the pizza base, for those evenings this is my quick menu to satiate the pizza hungry kids. My mother used to make something similar to this recipe but used the regular gas stove for cooking, but I baked it and the family was happy with the final product. It does not take very long time for making this recipe, except for the baking time.

Thalipeeth: Thalipeeth is a type of flat bread, a dish from Maharashtra state in India. Though typically it is made of multigrain flour mix, but for today’s dish I am using only wheat flour as the main ingredient.  It is mixed with onions, spring onions, green chillies, seasoned to personal taste and baked to get the desired crunch and crispy taste. An extremely spicy tomato dip/chutney is served along with it.

Ingredients For Thalipeeth:

Whole Wheat flour-3 cups (300-350g)

Oil: 3 Tbsp

Onion: 1 large (finely chopped)

Spring onions: 1 cup (finely chopped)

Green chillies: 3-4 Medium sized (finely chopped)

Green Coriander: 1-2 Tbsp (finely chopped)

Carom seeds: 1 Tsp. (Ajwain)

Flaxseed: 1 Tbsp (I use it, its a good source of fibre and omega-3 essential fatty acid)

Sesame seeds: 1 Tbsp

Salt: To taste

Turmeric powder: 1/2 Tsp.

Curd: 2 Tbsp

Baking powder: 1/2 Tsp

Water: As required to make a medium soft dough.

Method:

1. Preheat oven to 180C/160C fan assisted. Grease a square baking tin, I used a brownie baking tin.
2. Sift the wheat flour and baking powder together.
3. Take a clean, dry bowl and add the sifted wheat flour. To it add the finely chopped onions, spring onions, chillies, coriander,  the three types of seeds mentioned above, salt, turmeric and curd.
4. Mix all the ingredients of the bowl thoroughly. Add 2 tbsp oil to it and mix well.
5. Using the required quantity of water make a medium soft dough and knead well.
6. Taking the greased baking tin firmly press the dough inside the tin. Press with fingers to get even thickness on all sides.
7. Brush the top of the dough with oil and drop few drops along the walls of the tin.
8. Bake in the preheated oven for 25-35 minutes or till we get golden brown crust.

 

 

 

 

 

 

 

 

 

 

 

 

 

One can enjoy this dish with chilli sauce or a curd dip, but I prefer the tomato dip. Recipe of the tomato dip follows.

Spicy Tomato Chutney/Dip:

Ingredients:                  

Ripe red tomatoes- 2 Large

Onion-1 small

Green chillies- 2-3 (spicy variety)

Garlic-2 cloves

Salt/ red chilli powder/ turmeric- As per taste.

Oil- 1-2 tsp.

Mustard seeds- for seasoning

Method:

1. Heat oil in pan and add the mustard seeds, chopped green chillies, garlic and onion. Sauté till they are soft.
2. Then add the red chilli powder, turmeric, and salt.
3. Add the chopped tomatoes and cook till done.
4. Remove from heat into a bowl and cool.
5. Blend this in blender to get the smooth dip.

Tip: If one does not wish to use a blender, then you can add a little water to the tomatoes and cook them to a very soft and saucy consistency.