Description
A highly nutritious savory pancake made by kneading multi-grain flour (Bhajani) like whole wheat, chickpea, and sorghum flours with onions and spices, baked crispy on a griddle.
Restaurants serving Thalipeeth
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole wheat flour
- Chickpea flour
- Sorghum flour
- Onion
- Green chilies
- Coriander
- Cumin
- Turmeric
- Salt
- Oil
Instructions
- Mix whole wheat, chickpea, and sorghum flours with minced onions, green chilies, coriander, cumin, turmeric, and salt; knead with a little water to earlobe consistency.
- Form into balls, flatten into thin circles with palms on an oiled griddle (or parchment paper).
- Poke holes in the center, drizzle oil in holes and around edges, bake until both sides are crispy and fragrant.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Cake flour and oatmeal flour (as a sub when multi-grain flour is unavailable)
Pairing
Butter、Plain yogurt
Trivia
[Hardcore] Using a special roasted multi-grain flour called 'Bhajani' is authentic. Poking holes in the center to drop oil ensures even cooking to the core, creating its unique crispy texture.
Eating tips & etiquette
[Unique Eating] Top the hot pancake generously with cold white butter (Makhan), tasting the richness with the melting butter!
Allergen
Wheat, Soy