Jowar Flour Thalipit Recipe
Thalipeet - Sorghum bread

Millet/Jowar flat bread - Jwariche thalipeet

Jowar flour thalipit or Jwariche Thalipit or thalipeet is an Sorghum flat bread made with jowar from The western state of Maharashtra and in North Karnataka.

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 thalipit, it is tasty. It is easy and quick recipe.

jowar thalipit - sorghum roti with butter

You can mix the jowar flour 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. Instead of or along with onion, you may add cucumber or carrot.

Serve it with some butter or ghee or curd(plain yogurt) and your favorite chutney.

You may also serve it by itself as no other accompaniment is needed.

How to make Jwari Thalipeet - Sorghum Flat bread

Ingredients for 2 thalipits:

sorghum jowar flour - jwariche peeth - jowar atta

chopped onion - kanda - pyaj

coriander cilantro dhania kothimbir

Sorghum Jowar thalipit dough

jowar / sorghum flour - 1 cup
Red chili powder - 1/2 tsp
Hing(asafoetida) - 1/4th tsp.
Water to mix and form dough
Jeera (cumin) seeds - 1/2 tsp
Haldi (turmeric) powder - 1/4 th tsp
Salt - 1/2 tsp or to taste
Oil - 1 tbsp
Onion(optional) - 1/2 cup finely chopped
Coriander leaves(cilantro) - 1 tbsp chopped

Preparation before cooking

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 :

On a flat gridle/tava/skillet, spread 1/2 tbsp oil.
Place one dough ball on the oil and pat into a round shape.
Make 4-5 holes in the round with your finger. Put a drop of oil in these depressions.
Place the girdle on a high flame. This is done to heat the girdle quickly. Cover with a lid.
When it is hot, turn the flame to medium and cook for a minute.
Remove lid and turn over with a spatula.
Cook again for a minute.
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.

jowar thalipit - sorghum roti with butter

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.
You may make it without adding onion.
You may add grated cucumber or carrot. If and when you add grated cucumber, you may not need any additional water

Is sorghum or jowar same as millet?

Answer: Sorghum or jowar is considered as a part of millet family as jowar has similar benefits. Millet and sorghum have similar nutritional profiles.

What is sorghum in Indian languages?

Answer: In India, sorghum is known as jowar(Hindi), cholam(Tamil), or jonna(Telugu). In Marathi language, jowar is known as 'jwari', 'jola' in Kannada.

Which is better to eat, Bajra or Jowar?

Answer: Jowar is definitely better to eat. Jowar is considered as one of the healthiest cereals in the world.

Jowar can be eaten throughout the year. Bajra is usually consumed during winters as it gives heat to body.

Also, jowar has more nutritional fibre when compared to bajra. A jowar meal keeps you satisfied for long which reduces consumption. This can help in weight loss.