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

Bassaaru and sabakki soppu pallaya | Dill leaves and lentil curry

This traditional and authentic Bassaaru and sabakki soppu pallaya from Karnataka, was taught to me by my help. This recipe calls for multiple steps but the end result is so tasty and highly nutritious.

Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde

Life with Ragi

I got married in 2003 and have been in Bangalore ever since. Before i write about anything else let me give you some details of the land : Karnataka that i call home. Karnataka formerly known as Mysore state was formed on November 1, 1956. The state has something for every person. It has a rich culture, has beaches, dense forests, hills and exciting cities. Other than rice, the staple for the people of Karnataka includes Ragi (finger millet). Ragi is also used in making ragi mudde, ragi kunji, laddoos and even cakes these days

Ragi kunji was a staple while growing up, but ragi mudde was a totally new food concept for me. I mean, one is supposed to gulp the ragi mudde with saaru and not bite into it?? How is that possible?? Having said that it is all about practice and we are getting there. For the past few years, our saturday lunch has been more or less the same, Ragi mudde with Saaru, many a times we have also switched the saaru with tamil style sambar or even dal. My help Nanjamma always says “ragi thin beku sakthi barum”, which translates to “eating ragi gives one strength”.

Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde

Bassaaru and sabakki soppu pallaya – how to make it ??

Recently my help showed us a very different variation of saaru, Bassaru. Bassaaru also roughly translates to “drained saaru” or “drained sambar or rasam”. This saaru is the perfect accompaniment to Ragi Mudde (finger millet flour balls). Bassaaru can be made with dill leaves, spinach leaves and averekkai also. For this recipe i have made Bassaaru with dill leaves and toor dal. This recipe has a series of steps and within those steps there is a lot of interlinking steps..sounds confusing isnt it but the end product is so good that the effort is all worth it.

Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde

For this month’s Shhhhh Cooking Secretly Challenge, us food bloggers are cooking recipes from Karnataka. This month i was paired with Amrita Iyer from The Food Samaritan and she gave me dill leaves and toor dal as my secret ingredients. This gave me the perfect opportunity to make Bassaaru and sabakki soppu pallaya.

shhh-secretly-challenge-image

Couple of other posts that you might like to read:

1) Homemade Sambar Powder Recipe: South Indian style
2) Dantin Soppu (Greens with coconut)

Print Recipe
Ragi Mudde with Bassaru
Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde
Instructions
Making the dal
  1. In a pressure cooker, add dill leaves, salt, some green chillies with 2 cups of water and pressure cook for 2 whistles (here we ensure that the dal / lentil is just cooked and does not get mashed completely
  2. Once the pressure is released, drain just the liquid part of the dal mix into a different utensil and let it cool. Remove the dry dill leaves & undercooked dal into another vessel
Making the ground mixture
  1. Heat some oil in a kadhai and add jeera, garlic, oinions and little salt. Saute on low flame.
  2. Add sambar powder, jeera powder, coriander powder and chiili powder and mix gently
  3. To this add cinnamon, cloves, half of the coconut and tamarind paste and mix well
  4. Add corinader leaves to this mixture and remove from flame / gas and let the mixture cool
  5. Once cooled, grind the mixture into a smooth paste
  6. Portion into 3/4th and 1/4th quantities in two separate bowls
For tempering
  1. Heat oil in a kadhai, add mustard seeds and let it splutter
  2. To this, add jeera, garlic, hing, curry leaves, dried red chillies, onions and sautee till the onions turn pink and soft.
  3. Remove from flame / gas and let this cool
  4. Divide this into two portions
Making the Bassaaru
  1. To the liquid portion of the dal which we have separated, add one portion of the tempering and mix well
  2. To this liquid dal mix add 3/4th of the coconut groun mixture and bring the entire concoction to a boil
  3. Simmer for a couple of minutes and transfer to the serving bowl
Making the dill leaves dry dal
  1. In a kadhai, to the remaining tempering add the 1/4th ground mixture and mix well
  2. To the above mixture add the dry dill leaves and undercooked dal and mix well. Garnish with the remaining grated coconut
To serve
  1. .Check the salt in both the dry and the liquid dal and then serve as below
  2. In a plate, keep the ragi mudde in the centre, serve the liquid dal on one side and add the dry dill leaves - dall mix to another side
  3. Take a piece of the soft ragi mudde, dip it into the bassaaru ( liquid dal), take a small portion of dry dal mix and eat

Vegetable Wontons

Vegetable Wontons are my go-to dish to order at any Chinese restaurant. Here is my easy recipe to make this tasty item at home.

0 Shares

Who loves vegetable wontons? Show of hands!

This is something which I absolutely love and order this almost every time I go to a Chinese restaurant. Did you know that wontons originated in North China?

Oh and if you like these, you may also want to check out my recipe for spicy, tangy and sweet cabbage chutney. The flavours are to die for!

Print Recipe
Vegetable Wontons
Vegetable Wontons arranged on a plate with special dipping sauce
Cuisine Chinese
Servings
Ingredients
Dough
Filling
Cuisine Chinese
Servings
Ingredients
Dough
Filling
Vegetable Wontons arranged on a plate with special dipping sauce
Instructions
  1. Make a dough with the given ingredients and set aside in a vessel for around 30-35 minutes.
  2. Take a kadai / wok and heat little oil, once the oil is hot add the onions and the ginger-garlic paste and saute till the onions are pink in colour and the paste loses the raw smell.
  3. Add all the other finely sliced vegetables, salt, aginomoto and mix well.
  4. Add the various sauces and saute (take care that the vegetables do not get completely cooked)
  5. The filling should be dry, switch off the flame and add vinegar to it...set it aside in a seperate vessel...
  6. Make small round balls of the dough and make chapattis of around 7-8 cms in diameter.
  7. Take a 1-2 tsp of the filling and place it in the centre of the chapatti.
  8. Fold the chapatti to make it into a semi-circular shape.
  9. Seal the edges by pressing the dough at the sides.
  10. Hold the edges and bring them in the front and join them to bring the shape in the picture (you could make then in any shape you want to also 🙂 )
  11. Heat oil in a kadai / wok a for frying the wontons.
  12. To check if the oil is hot enough, take a corriander leaf (long ones) and dip it in the oil and see (cover your hand with a towel so that oil does not hit your hand), if you hear crackling sound then the oil is hot... saw this in Travel & Living (Kylie Kwang does this) 🙂
  13. Fry the wontons till brown and remove it on a tissue paper to drain out excess oil.
  14. Serve hot with tomato sauce / chilli sauce...