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Multigrain Thalipeeth is a Gluten Free and Vegan flatbread combining millet flours and basic pantry spices to a spicy flatbread. Served with yogurt or pickle for a filling meal.

Multigrain Thalipeeth - GF, Vegan flatbread

Kalyani
Multigrain Thalipeeth is a Gluten Free and Vegan flatbread combining millet flours and basic pantry spices to a spicy flatbread. Served with yogurt or pickle for a filling meal.
5 from 6 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner Ideas, Lunch and Dinner, Main Course
Cuisine Indian
Servings 2 servings

Equipment

  • Bowl
  • Tava / Skillet

Ingredients
  

  • 1/2 cup sorghum flour Jowar atta
  • 4 tbsp Finger millet flour Nachni Atta / Ragi Atta
  • 1/4 cup Pearl millet flour Bajra atta
  • 2 TBSP gramflour chickpea flour / Besan
  • 4 tsp Rice flour You can use White / Brown
  • 1/2 cup Grated veggies cabbage, carrot, calabash (Lauki/bottlegourd
  • 1/4 cup onion minced
  • 1/4 tsp carrom seeds ajwain, crushed
  • 1 tsp green Chillies finely minced
  • 1/4 tsp Turmeric
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin Powder bhuna Jeera powder
  • 1/4 tsp Dry Mango powder amchur
  • 1/2 tsp Red chilli powder adjust spice
  • 1.25 tsp Salt or to taste
  • 2 TBSP Chopped cilantro
  • 4 tsp Oil 1 tsp per thalipeeth to shallow fry

Instructions
 

  • In a large mixing bowl, sieve all the flours with salt, turmeric, chilli powder. Mix well. Add the grated veggies and mix well. Don’t add any water at this stage. The veggies will react with the salt and release water.
  • Once the mix is semi dry, sprinkle hot water little by little (I needed a max of 1/3 cup) to make a pliable dough. Cover and rest for 15 mins
  • On a oiled plastic sheet / transfer sheet , pinch out a large lemon sized dough. Flatten out the thalipeeth on this greased sheet OR a floured surface (use rice flour / Jowar flour for dusting) to a disc of 1/2 Cm thickness and 7-8 Cm in diameter. Make 1-2 holes on the thalipeeth to enable it to cook through.
  • With a flat spatula, Transfer the thalipeeth to a medium hot skillet. Drizzle oil into the holes and around the bread and cook evenly on both sides. Serve with yoghurt and / or pickle

Notes

Tips to make a tasty Thalipeeth:
  1. For beginners (or those who don't mind adding wheat flour), add a few TBSP of Atta / Stone ground Wheat flour to make the dough
  2. Do not add milk / cold water to make the dough. Hot water works best sprinkled in batches, knead lightly to make a slightly stiff dough. 
  3. Rest dough for max 10-15 mins before makign the thalipeeth.
  4. If you don't have access to plastic /  banana leaves use greased parchment or a wet mens' clean white handkerchief to pat the dough into the flatbread. The hanky method, though requires a lot of experience.
  5. For added nutrition, one may add any greens (spinach / fenugreek or methi or even swiss chard) to the dough. Please note the addition of more greens howver will release more water which may require more flour to bind.
  6. One cna use chilli flakes too instead of green chillies if making for younger kids / those who can't take too much spice.  
Keyword Can be Gluten Free, Flat Bread, Gluten Free Vegan, Thalipeeth
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