Thalipeeth
Place of originIndia
Region or stateKolhapur, Maharashtra and North Karnataka
Main ingredientsFlour (chana daal, urad daal, coriander seeds, cumin seeds, wheat, and rice)

Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice,[1] wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds.[2] When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added.[3] Thalipeeth is usually served with butter (preferably made from water buffalo milk), ghee, or yogurt. The dish is popular in Maharashtra and north Karnataka, and it is also made with regional variations in Goa.

In a variation from bhajanee,[4] flour made from tapioca (sabudana) and rajgira (amaranth) is used to make a thalipeeth on Hindu fasting days.

See also

References

  1. ↑ Home Chefs of the World: Rice and Rice-based Recipes. Int. Rice Res. Inst. 1991. p. 13. ISBN 978-971-22-0023-6.
  2. ↑ Kapoor, Sanjeev (2000). Sanjeev Kapoor's Khana khazana: celebration of Indian cookery. Mumbai: Popular Prakashan. p. 8. ISBN 9788171546800.
  3. ↑ Khatau, Asha (2004). Epicure S Vegetarian Cuisines Of India. Mumbai: Popular Prakashan ltd. p. 63. ISBN 81-7991-119-5.
  4. ↑ "Thalipeeth Recipe". Sprout Monk. 4 February 2019. Retrieved 10 August 2019.


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