Multigrain Veg Thalipeeth

An ideal way to start the day – with a delicious thalipeeth that is full of essential nutrients This is a Sanjeev Kapoor exclusive recipe.

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Multigrain Veg Thalipeeth

Main Ingredients Finger millet (nachni/ragi) flour, Sorghum (jowar) flour
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Multigrain Veg Thalipeeth

  • 1 1/2 cups Finger millet (nachni/ragi) flour
  • 1 1/2 cups Sorghum (jowar) flour
  • 4 tablespoons Whole wheat flour
  • 4 tablespoons Cabbage grated
  • 4 tablespoons Carrot peeled and grated
  • 2 Small onions chopped
  • 1 cup Fresh fenugreek leaves (methi) chopped
  • 4 tablespoons Fresh coriander leaves chopped
  • to taste Salt
  • 1 1/2 teaspoons Red chilli powder
  • 1 teaspoon Cumin powder
  • 2 tablespoons Coriander powder
  • 3/4 teaspoon Turmeric powder
  • for drizzling Oil
  • to serve Fresh white butter

Method

  1. Take cabbage in a parat, add carrot, onions, fenugreek leaves, coriander leaves, salt, red chilli powder, cumin powder, coriander powder, and turmeric powder and mix crushing the ingredients well.
  2. Add finger millet flour, sorghum flour and whole wheat flour and mix well. Add sufficient water and knead into soft dough.
  3. Divide the dough into 8 equal portions and shape them into balls.
  4. Place a non-stick tawa on the burner, sprinkle some water on it, place a dough ball on it and flatten it into a slightly thick disc with fingers dipped in water.
  5. Make 4-5 holes in it with the back of a spoon, drizzle a little oil into the holes and around the disc and switch the heat on. Cook on medium heat for 3-4 minutes or till the underside becomes golden. Flip and cook till the other side is golden brown. Make more thalipeeth in the same way.
  6. Transfer the thalipeeth on serving plates and serve hot with white butter.