Palak Thalipeeth | Multigrain flour and spinach flat bread

Palak Thalipeeth, a multigrain flour flat bread from Maharashtra. Eat it with curd or sweet pickle and be sure to be amazed.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

Tea With pakoras? or samosas, now is the time to try out a new snack in town. A traditional snack all the way from Maharashtra. Thalipeeth, is a flat bread made form various flours such a jowar, bajra, atta or rice flour.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to land of Bollywood and Chatrapati Shivaji, Maharashtra. I was paired with Sujata Roy from   “Batter Up with Sujata”. She gave me ginger and turmeric as my secret ingredients and with that i came up with Palak Thalipeeth.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

Thalipeeth, a Maharashtrian flat bread is made from various flours such as jowar, bajra, rice and whole wheat flour. The different flours used in this recipe make it highly nutritious in calcium, phosporous, protein, minerals etc.

What goes to into making a Palak Thalipeeth

Multigrain flour is the main ingredient in making thalipeeth, so let see why  these flours and some other ingredients make this flat bead so nutritious:

Jowar flour: Made from jowar / sorghum, this flour is loaded with essential vitamins, anti-oxidants, zinc etc.

Bajra flour: This flour apart from being a great gluten free option, also is rich in proteins and fiber

Rice flour: an excellent substitute for gluten free recipes, it is also helpful in helping people who might not be able to digest wheat

Besan / Gram flour: Gram flour / chick peas flour is also a source of protein and vitamins

Palak / Spinach: Palak is known to contain vitamins and iron.

Masalas:  well Indian spices / masalas just bring life to all the recipes 😀

How to make Palak Thalipeeth

Once all the ingredients are collected as per the recipe. A firm dough is made and set aside in a bowl to rest for atleast 30 minutes. After that the magic begins!!!

  • Take two sheets of butter paper / parchment papaer (A4 size )

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Take a ball of the dough (cricket ball size) and place it on the oiled parchment paper

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Cover with the other sheet and slowly use your fingers to spread it out

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Remove the top sheet, gently turn over the flat bread directly on the oiled tawa or on your hand before placing it on the hot tawa.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Cook on both sides with a little oil.

shhh-secretly-challenge-image

I had a great time making this recipe..i hope you like it to.

 

Print Recipe
Palak Thalipeeth | Multigrain flour and spinach flat bread
Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach
Instructions
  1. In a large bowl, bring together all dry and wet ingredients
  2. Slowly add water to the bowl and bring all the ingredients to form a firm dough
  3. Cover the bowl with firm dough with a plate / cloth and set aside for 20 minutes
  4. Take 2 sheets of parchment paper, oil them and set aside
  5. After 20 minutes, form balls of the dough (cricket ball size)
  6. Place the ball on the oiled sheet and softly press it
  7. Place the other sheet on top of the dough and press the dough slowy to flatten it
  8. Flatten it till it is 2.5 - 3 times bigger than what the dough started out initially
  9. Remove the top sheet and transfer the thalipeeth on the tawa (either directly on the tawa or transfer to hand first and then transfer to the hot tawa)
  10. Make 4 - 5 holes while the thalipeeth is on the tawa
  11. Add oil to the holes ( this helps in evenly cooking the thalippeth)
  12. Cook on both sides on medium flame to get even colouring.
  13. Repeat the process till all the dough becomes a thalipeeth 🙂
  14. Serve hot with some pickle, curd and here we also some chickpea salad

Sattu Ka Paratha ( A protein rich indian flatbread)

Are you a vegetarian and looking for healthy preparations, which are full of protein and also tasty to eat?? then this Sattu ka Paratha is your answer. Sattu for the uninitiated is roasted channa dal powder and it packs a power punch with regards to protein in our diet.

A paratha very commonly made in Bihar and Jharkhand. This sattu ka paratha or savoury indian flatbread is very easy to make and rich in protein.

When Priya Suresh from Priya’s Versatile Recipes, gave me sattu ka atta and green chillies as my secret ingredients, i was stumped. I never realised that sattu ka atta was nothing but roasted channa dal ??? silly of me ..i went to the store and bought it :D. Anyways i started to look out for recipes which use this combination and came upon Sattu Ka Paratha.

Since this recipe is used in Jharkhand..i thought let me write a little bit about one of our newer and younger state. Jharkhand came into existence in November 2000, after it was shaped from the southern part of Bihar. Though relatively a small state, Jharkhand is known to have more than 40% of mineral reserves of India.

A paratha very commonly made in Bihar and Jharkhand. This sattu ka paratha or savoury indian flatbread is very easy to make and rich in protein.

Coming back to Sattu Ka Paratha, one can either buy the powder ready made from a store (like i did) or one can dry roast channa dal and powder it. For vegetarians getting protein into diet is not easy, we get our proteins from lentils, tofu and some diary products. This sattu ( roasted gram flour) is an excellent protein addition to our food. In our house we also use this powder to different dry curries, chutneys, or chutney powder. Did you know that this powder is also used by many a households to make ganji or malt powder to be mixed with milk. There is another very simple way to eat this…mix the sattu ka powder with some ghee and some sugar and that’s it…eat it as a desert…it tastes yumm..

A paratha very commonly made in Bihar and Jharkhand. This sattu ka paratha or savoury indian flatbread is very easy to make and rich in protein.

I made this Sattu ka Paratha for Ssshhh Cooking Secretly Challenge.

shhh-secretly-challenge-image

Print Recipe
Sattu Ka Paratha ( A protein rich indian flatbread)
A paratha very commonly made in Bihar and Jharkhand. This sattu ka paratha or savoury indian flatbread is very easy to make and rich in protein.
Course Breakfast
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 -25 minutes
Servings
people
Ingredients
For the dough
For the filling
Course Breakfast
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 -25 minutes
Servings
people
Ingredients
For the dough
For the filling
A paratha very commonly made in Bihar and Jharkhand. This sattu ka paratha or savoury indian flatbread is very easy to make and rich in protein.
Instructions
  1. Form a soft dough with the given ingredients and let it rest covered in a warm place for 20 - 25 minutes
  2. Filling - add the oil to the sattu ka atta and rub it through so that the oil get equally mixed in the flour
  3. add rest of the ingredients to the sattu ka atta and mix well
  4. If the filling mixture feels too dry, add a little water to bring it all together
  5. Dough- equally portion the dough into 9 - 10 small balls
  6. Flatten the balls in your hand and add about 1 - 2 tbsp of the filling and close the dough edges to form a ball
  7. Rinse this ball in flour and make round flat bread ( like rotis or parathas)
  8. Heat a tava / skillet and add the paratha to it
  9. Once one side gets a little brown color, flip it it and cook the other side
  10. Add oil on both sides to get a nice brown colour on both sides.
  11. Repeat the process with the rest of the balls and filling.
  12. Serve hot with pickle or curd...we had it with rajma sabzi and curd