Thalipit - Thalipeet - Sorghum Roti

Jowar flat bread - Millet Bread

Jwariche Thalipit or thalipeet is an Sorghum flat bread made with jowar from The western state of Maharashtra. It is generally made from millet flour(known as jowar or sorghum).

You can also use a mixture of flours such as finger millet flour, rice flour, wheat flour etc which will make it more nutritious. Whichever way you make it it is tasty. It is easy and quick recipe.

Thalipeet - Thalipit - sourgham flat bread ready to eat with butter

You can mix the jowar dough and keep it in a fridge and use it for two or three days. The cooking time is only a couple of minutes.

It is a good dish to serve for breakfast or a snack or to take for lunch.

Adding onion is optional. Serve it with some butter or ghee and your favorite chutney. You may also serve it by itself as other accompaniment is needed.

How to make Jowari Thalipeet - Sorghum Flat bread

Thalipeet dough ready to flatten

Ingredients for 2 thalipit:

• 1 cup jowar flour
• onion - 1/2 cup finely chopped
• red chili powder - 1/2 tsp
• hing(asafoetida) - 1/4th tsp.
• water to mix and form dough
• cumin seeds - 1/2 tsp
• turmeric powder - 1/4 th tsp
• coriander leaves(cilantro) - 1 tbsp chopped
• salt - 1/2 tsp or to taste
• oil - 1 tbsp

Preparation:

• Mix all the ingredients except oil in a bowl.
• Add water little by little and mix till it forms a dough ball.
• Divide the dough in two parts.

Cooking thalipeet Method :

1. On a flat gridle, spread 1/2 tbsp oil.
2. Place one dough ball on the oil and pat into a round shape.
3. Make 4-5 holes in the round with your finger. Put a drop of oil in these impressions.
4. Place the gridle on a high flame. Cover with a lid.
5. When it is hot, turn the flame to medium and cook for a minute.
6. Remove lid and turn over with a spatula.
7. Cook again for a minute.
8. Remove from fire.

Make the other thalipit the same way. Thalipit is ready to serve. It is generally served with a dollop of butter or a spoonful of ghee(clarified butter), coconut chutney or with a dry chutney powder.

Variations:

Use a mixture of jowar flour - 1 cup, wheat flour - 1/2 cup, besan(gram flour) 1/4 cup. All other ingredients remain same.

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