Spinach Thalipeeth Recipe
The Spinach Thalipeeth Recipe is a delightful breakfast option incorporating the nutritional benefits of spinach leaves, blended with whole wheat flour, rice flour, and gram flour to form a thin flatbread, commonly known as thalipeeth. The process involves flattening the dough on a work surface and gently cooking it on a hot griddle until it achieves a light crispness.
Ingredients
- 1 cup Whole Wheat Flour
- 1/4 cup Rice flour
- 1/4 cup Gram flour (besan)
- 1 cup Spinach Leaves (Palak), chopped
- 1 Onion, finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- Salt, to taste
- Oil, to smear
Instructions
- To begin making the Spinach Thalipeeth Recipe, add all the ingredients into a bowl and slowly star mixing by adding lukewarm water. Knead it to a wet dough but not sticky.
- Cover with a damp cloth and rest for about 10 minutes.
- Now to prepare the Thalipeeth, place a nonstick tawa/skillet on the heat. Spread out a large piece of plastic, or parchment paper on your work surface.
- Grease your palms with oil. Pinch a big ball of dough place it in the center of the parchment or plastic. Then gently flatten it out to form a hand-patted disc.
- Lift the paper, along with the roti on it and turning it over, place it on the skillet with the roti down on the hot skillet.
- Carefully supporting the roti peel off the paper. Drizzle a little bit of oil along the edges of the roti and in the center, into the hole made on the roti and allow it to sizzle and crisp up.
- When it seems half cooked, flip the roti over with a spatula to cook the other side.
- Cook well till you have brown patches on both sides. Then, take the thalipeeth off the skillet, add a dollop of butter or ghee, and serve immediately.
Tried this recipe?Let us know how it was!