Jwaricha Thalipeeth – Marathi Recipe

Instructions

• In a bowl take pohe. Wash the really good and soak in water for about 15-20 minutes.
• Drain the water. Mash the pohe. Why pohe?
• If you make thalipeeth using just jawar, it becomes a bit chewy. Pohe add crunch to it and thilipeeth becomes light.
• You can use leftover rice too. Mash it and add to flour.
• Add jawar flour, wheat flour. You can add mix flours to it like rajgira flour, nachani (Nagali) flour, soya bean flour etc.
• Mix flour thalipeeth also tastes good and is healthy too.
• Add garam masala, green chili- garlic paste, turmeric powder, red chili powder, coriander powder, ajwain, cumin seeds, salt, onion and coriander.
• Mix everything well together. Add a little water at a time and make thalipeeth dough.
• The dough should be neither too thick nor too thin. It should be a bit softer.
• Cover and rest it for 15-20 minutes.
• Take a pan. Add a little oil and spread it so that thalipeeth won’t stick to pan. Also it gets nice crisp due to oil. Add few sesame seeds.
• Take a small ball of dough, place it over sesame seeds and roll it into thalipeeth.
• You can dip your hand in water for rolling the thalipeeth if it is not getting rolled properly.
• can roll thalipeeth on wet cloth and then transfer it on pan.
• Roll thalipeeth thin and nice.
• Turn on the gas. Cover and cook on medium heat for 4-5 minutes.
• Remove the lid and let the water that is collected on lid drop on thalipeeth. So that it won’t be too dry.
• Cook for another 2-3 minutes until lower sides gets cooked really good. Flip over.
• Cook for another 3-4 minutes from another side too.
• You can make holes in between. So that the steam can escape while cooking. Once it gets cooked from side, take out in a serving dish.
• Jwaricha thalipeeth goes well with dahi, peanut chutney or pickle. You can have it as it is.
• You can prepare the dough before hand and store in freeze.
• Take out from freeze 30-45 minutes before making thalipeeth and make thalipeeth.