methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast |
Tarla Dalal
• 10 July, 2021
Table of Content
methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast | with 39 amazing images.
methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast is a satiating meal in itself. Learn how to make jowar methi thalipeeth.
To make methi thalipeeth, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 7 equal portions. 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. Create 3 holes on the rolled circle with the index finger. Heat a non-stick tava (griddle) and grease it with ½ 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. Repeat steps 3 to 5 to make 6 more thalipeeth. Serve immediately with curds.
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 kanda thalipeeth Maharashtrian Breakfast is that it has a well-balanced flavour on its own and needs just a cup of curds for serving.
To make the methi millet flat bread more exciting, serve it with accompaniments like the Sukhi Lehsun Chutney and Dry Peanut Chutney Powder. Also try other authentic Maharashtrian recipes.
Tips for methi thalipeeth. 1. The dough should be soft and but not very loose and sticky. 2. The dough should be used immediately and not kept for too long, else it might release water and then rolling would be very difficult. 3. We recommend the use of thick plastic sheet so rolling is easy. 4. Make 3 holes on the rolled circle with the index finger. This helps the oil to reach till the centre of the thalipeeth and allows it to cook well. 5. Make sure you serve the thalipeeth till it is slightly crisp, so that you get a nice aroma, flavour and texture.
Enjoy methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast | with step by step photos.
Methi Thalipeeth, Maharashtrian Breakfast recipe - How to make Methi Thalipeeth, Maharashtrian Breakfast
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
7 thalipeeth
Ingredients
For Methi Thalipeeth
- 1 cup finely chopped fenugreek leaves (methi)
- 5 tbsp finely chopped onion
- 1 tsp finely chopped green chillies
- 1/2 cup jowar (white millet) flour
- 1/4 cup ragi (nachni , red millet) flour
- 1/2 cup bajra (black millet) flour
- 1/4 cup besan (Bengal gram flour)
- 1 tsp chilli powder
- 1/4 tsp turmeric powder (haldi)
- 1 tsp coriander (dhania) powder
- 1/2 tsp cumin seeds (jeera)
- 1/4 cup finely chopped coriander (dhania)
- salt to taste
- 10 1/2 tsp oil for greasing and cooking
For Serving With Methi Thalipeeth
Method
For methi thalipeeth
- To make methi thalipeeth, combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 7 equal portions.
- 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.
- Create 3 holes on the rolled circle with the index finger.
- Heat a non-stick tava (griddle) and grease it with ½ 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.
- Repeat steps 3 to 5 to make 6 more thalipeeth.
- Serve the methi thalipeeth immediately with curds.
methi thalipeeth recipe | kanda thalipeeth Maharashtrian Breakfast | jowar methi thalipeeth | methi millet flat bread | Video by Tarla Dalal
Methi Thalipeeth, Maharashtrian Breakfast recipe with step by step photos
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If you like methi thalipeeth, then also try other Maharashtrian recipes like
- zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with 28 amazing images.
- misal pav | maharashtrian misal pav | homemade misal pav | with 25 amazing photos.
- chawal bhakri recipe | rice flour bhakri | Maharashtrian Tandlachi bhakri | rice roti | with 15 amazing images.
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If you like methi thalipeeth, then also try other Maharashtrian recipes like
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- Methi thalipeeth is made of 1 cup finely chopped fenugreek (methi), 5 tbsp finely chopped onions, 1 tsp finely chopped green chillies, 1/2 cup jowar (white millet) flour, 1/4 cup ragi (nachni / red millet) flour, 1/2 cup bajra (black millet) flour, 1/4 cup besan (bengal gram flour), 1 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 1 tsp coriander (dhania) powder, 1/2 tsp cumin seeds (jeera) powder, 1/4 cup finely chopped coriander (dhania), salt to taste and 10 1/2 tsp oil brush (for greasing) and cooking
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The dough should be soft, but not very loose and sticky.
-1-192992.webp?w=800&format=webp)
- The dough should be used immediately and not kept for too long, else it might release water and then rolling would be very difficult.
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We recommend the use of thick plastic sheet so rolling is easy.
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Make 3 holes on the rolled circle with the index finger. This helps the oil to reach till the centre of the thalipeeth and allows it to cook well.
-4-192992.webp?w=800&format=webp)
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Make sure you serve the thalipeeth till it is slightly crisp, so that you get a nice aroma, flavour and texture.
-5-192992.webp?w=800&format=webp)
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The dough should be soft, but not very loose and sticky.
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Always select bunches that are fresh and green in colour.
- The leaves should look fresh and tender, and not be wilted or bruised.
- Avoid if they are yellow or very dry textured.
- Also avoid those that have a slimy coating as this is an indication of decay.
- Also check for dirt especially in between the thick stems.
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Always select bunches that are fresh and green in colour.
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Clean and remove methi leaves from the stem.
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Chop the fenugreek leaves.
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Wash the fenugreek leaves so that the dirt goes away. Keep aside.
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Clean and remove methi leaves from the stem.
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To make the dough of methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast, add 1 cup finely chopped fenugreek (methi) in a deep bowl.
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Add 5 tbsp finely chopped onions.
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Add 1 tsp finely chopped green chillies.
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Add 1/2 cup jowar (white millet) flour.
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Add 1/4 cup ragi (nachni / red millet) flour.
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Add 1/2 cup bajra (black millet) flour.
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Add 1/4 cup besan (bengal gram flour).
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Add 1 tsp chilli powder.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tsp coriander (dhania) powder.
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Add 1/2 tsp cumin seeds.
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Add 1/4 cup finely chopped coriander (dhania).
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Add salt to taste.
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Gradually add water for kneading.
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Mix very well with your hands.
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Knead into a soft dough. The dough should be used immediately and not kept for too long, else it might release water and then rolling would be very difficult.
-16-192995.webp?w=800&format=webp)
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To make the dough of methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast, add 1 cup finely chopped fenugreek (methi) in a deep bowl.
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To make methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast, divide the dough into 7 equal portions.
-1-192996.webp?w=800&format=webp)
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Place a thick plastic sheet on a flat board or a flat surface.
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Grease it lightly with oil.
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Place a portion of the dough on the greased plastic sheet.
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Start flattening it with your fingers.
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Keep flattening it evenly into a 150 mm. (6”) circle by patting with your fingers.
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Make 3 holes on the rolled circle with the index finger. This helps the oil to reach till the centre of the thalipeeth and allows it to cook well.
-7-192996.webp?w=800&format=webp)
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Heat a non-stick tava (griddle) and grease it with ½ tsp oil.
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Lift the rolled thalipeeth by separating out the plastic.
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Place the thalipeeth on the hot tava.
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Spread 1 tsp of oil all over the thalipeeth, including the holes made in the centre.
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Cook the methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast till it turns golden brown in colour from one side.
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Turnover and cook on a medium flame till it turns golden brown in colour from the other side too.
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Remove the thalipeeth on a plate.
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Repeat steps 3 to 5 to make 6 more thalipeeth.
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Serve methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast immediately with curds.
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To make methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast, divide the dough into 7 equal portions.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per thalipeeth
| Energy | 161 cal |
| Protein | 3.4 g |
| Carbohydrates | 18.2 g |
| Fiber | 3.4 g |
| Fat | 8.3 g |
| Cholesterol | 0 mg |
| Sodium | 10 mg |
Click here to view Calories for Methi Thalipeeth, Maharashtrian Breakfast
The Nutrient info is complete
jagesha thaker
Sept. 3, 2020, 12:51 p.m.
Can u make the dough n keep in refrigerator for few days?
Tarla Dalal
Sept. 3, 2020, 12:51 p.m.
We would not recommend keeping the dough in the refrigerator as the salt might leave water and make the dough extra soft to roll.
Rohit
Oct. 5, 2015, 8:16 p.m.
Methi thalipeeth.. a maharashtrian delicacy.. with a twist.. loved the methi flavour in it.. it was just amazing and flavourful.. This is a must try recipe..
