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Saturday, 16 April 2016

Spinach Thalipeeth - Maharashtrian Breakfast


          Thalipeeth is a traditional Maharashtrian breakfast prepared from multi grain flours. Very healthy and wholesome, it can also be had as snacks, dinner or can be a great lunch box meal too. I prepared this delicious dish by adding some chopped spinach. 

          It can be enjoyed with either some raita, spiced yoghurt or any pickle of your choice. So check for a step by step method with pictures to prepare this nutritious delicacy.





  • 1/2 cup rice flour
  • 1/2 cup atta (whole wheat flour)
  • 1/2 cup besan (gram flour)
  • 1/2 cup bajra atta (finger millet flour) 
  • salt to taste
  • 1-2 cups spinach, chopped
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. red chili flakes
  • 1/2 tsp. pepper powder
  • 1 onion, chopped
  • 1 tsp. ginger, chopped
  • 1-2 green chilies, chopped
  • oil to shallow fry
  • raita, yoghurt or pickles to serve




          In a bowl mix together all the flours, followed by all the dry spices and other ingredients (except oil). Knead into a dough by adding water little at a time. Keep aside for 10-15 minutes.

         Divide into small equal portions. Spread into a small circle, just like puris on a greased tawa / griddle. Make a hole in the centre. 

          Fry on a low flame on both sides by drizzling 1-2 tsp. oil on the hole and around the edges. Flip it over when one side is done. 

          Make similar Thali peeth with the remaining dough and fry to perfection. Serve them hot with raita, yoghurt or pickle.




                                In a bowl, mix all the flours.



                                Add all the dry spices.



                               Add rest of the ingredients...



                                .....followed by the spinach.



                               Combine everything well.



                               Knead into a dough by adding water little at a time.



                     Divide into small equal portions. Spread into a small circle, just like puris on
                     a greased tawa / griddle. Make a hole in the centre. 



                   Fry on a low flame on both sides by drizzling 1-2 tsp. oil on the hole and 
                   around the edges. Flip it over when one side is done. 




                               Serve them hot with raita, yoghurt or pickle.













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