Palak Thalipeeth Recipe
When we think of what to cook for breakfast, lunch we always fall short of ideas. Palak Talipeeth is blend of many flours and palak a healthy variant of palak dishes which could be had for breakfast or as snack for tea in evening. Its crispy, tasty and easy to make. The term Talipeeth is more commonly used in Maharashtrian cuisine/dishes, basically a term for roti/flat bread. Talipeeth are patted by hand before shallow roasting over the tawa.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
- 250 Gms Palak cleaned, trimmed and finely chopped
- ¾ Cup Whole Wheat Flour
- 3.4 Cup Besan / Gram Flour
- ½ Cup Rice Flour
- 1 no's Red Onion Finely Chopped
- 2 no's Green Chillies Finely Chopped
- 1 tsp Ajwain
- ½ tsp Coriander Powder
- ¼ tsp Chilli Powder
- 2 to 3 tbsp Oil
- Salt to taste
- Water to make dough
How to do Palak Talipeeth?
Take a big bowl add the three flours, chopped palak, onion, green chillies, and all the other ingredients mentioned above.
Mix all of them into a soft dough, apply oil on the dough and keep it aside for 10 to 15 minutes.
On an aluminium foil or banana leaf, take a ball sized dough and pat it from inside to outside slowly, and one should not make it too thin or thick, for ease of cooking. Make a hole in the centre of the Talipeeth.
In the meanwhile, put tawa on gas to be heated, and put the flattened/patted Talipeeth with the aluminium foil and leave it for some time and remove the foil from the top. Pour some oil from the sides and in the hole and cover it and cook for 3 to 5 minutes on slow to medium heat.
Once the crust is formed on one side reverse and cook it on the other side for another 2 to 3 minutes on slow to medium heat. Otherwise the Talipeeth will get burned/charred.
Talipeeth can be served with curd or any preferred chutney, have served with curd and tomato ketchup…………………