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.

Amrakhand/Mango Shrikhand or Dessert

Summer months bring with them this yellow/ green fruit- Mango, also called as the king of all fruits in my homeland, India. Ripened mangoes are delicious, wonderfully sweet in taste, delight in each bite. There are a lot of varieties available in the market depending upon the region where it is grown. Childhood memories are filled with scenes of the vegetable markets that sold bullock-cart loads of the local variety of small mangoes, they had lot of fibrous pulp, we would drink the juice from the fruit, some very sour while some very sweet in taste. During the mango season basket-full of these would be bought and we kids had quite a joyful time eating more than one at one go. Mom would always warn of the boils that one would end up getting after eating lot of mangoes. Today, upon reflecting back, those were the best times that I enjoyed eating this fruit.  Now, I see the same love for the fruit in my kiddos at home. Shifting residence from one place to another resulted in new mango varieties being sought after, usually the ones that are available in the market is bought, and thus they are more fond of the  Hapus or Alphonso variety. The Ratnagiri and Konkan belt is famous for the Alphonso mangoes, a saffron-colored, very sweet and delicious variety. But having lived in Gujarat, my personal favorite now is the Junagadh Kesar variety that is grown in the Junagadh region of the state.

Living in this part of the world now so I get to see Mango varieties from all over the world, but I still prefer the fruit coming from my homeland. Fortnight back, during my vegetable market visit, I found my favorite Kesar variety in the shop, and was able to use this mango for preparation of this Shrikhand.  Although this homemade Amrakhand is made using hung yogurt and pulp of the Kesar mangoes, but one could use pulp of any mango variety  depending on  the choice or availability . If one wants a more creamier taste than cream can be added. One could also use tinned Alphonso mango pulp for making this. I buy yogurt and hang it in a thin cloth so that all the water drips away. Usually I hang the Yogurt overnight so I can make Amrakhand for lunch time.

INGREDIENTS:

Yogurt: 1 Kg

Sugar: 100 gm ( or more, as per the preferred sweetness)

Ripe Mangoes: 1/2 kg (Alphonso or Junaghad Kesar)

Cardamon: 2 nu.(Powdered)

Note: The sugar quantity varies depending upon the sweetness of the mango used. I normally choose the sweetest variety so as to avoid adding additional sugar or add very little quantity.

METHOD:

Empty the yogurt tub into the Muslin cloth, tie it, and hang this some place high so that all the water in the yogurt drips away.

Hung Yogurt and Mango pulp.

Beat the hung yogurt to make it a smooth consistency, pass it through sieve or use a hand mixer for this.  Then add the mango pulp and powdered sugar and beat with the hand mixer so all ingredients get evenly mixed, we should get a smooth consistency.

Add powdered cardamom to the Amrakhand.

Amrakhand or Mango Shrikhand

SERVING TIP: Serve it cold as a dessert after meal or as sweet dish of a vegetarian meal along with steaming hot puris.

One could use ready-made hung yogurt, if available, but freshly made one gives this dish a more delicious taste. We love eating this sweet dish, do give it a try and find out if you too like it as much as us.  Do leave a comment to let me know your thoughts on my homemade yummy preparation.

Wishing you all a good day. Happy cooking homemade meals.

ashu