Spinach Thalipeeth Recipe
A healthy breakfast made with spinach which is popularly called as palak, it is shaped into flat bread and cooked on flat griddle.
Spinach Thalipeeth Recipe is a wonderful breakfast dish that has the goodness of spinach leaves mixed along with whole wheat flour, rice flour and gram flour to create a thin flat bread which is popularly called as thalipeeth. The thin bread is obtained by flattening the dough on a working sheet and slowly placing it over a hot flat tawa and cooking them till they lightly crisp up.
If you are looking for more thalipeeth recipes here are some :
- 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
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin powder
- Salt (adjust according to your taste) , to taste
- Cooking oil , to smear
Directions for Spinach Thalipeeth Recipe
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 non stick 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 centre 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 rotti down on the hot skillet.
Carefully supporting the rotti peel off the paper. Drizzle a little bit of oil along the edges of the roti and in the centre, 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.
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