Nachni Thalipeeth Recipe

A Maharashtrian thalipeeth given a twist with nachni flour and flavored with spices to make a healthy breakfast or evening snack option served with cold Nestlé A+ Curd.

Nutritional info

  • 25.7 gm
    Carbohydrate
  • 5.3 gm
    Total Fat
  • 1.3 mg
    Iron
  • 1.4 gm
    Protein
  • 1.1 mg
    Vitamin C
  • 172.9 kcal
    Energy
  • 17.9 mcg
    Vitamin A
  • 60.7 mg
    Calcium
2.0 Tbsp(17.0 gm) Wheat Flour (Whole)
3.0 Flour Tbsp(19.0 gm) Ragi
1.0 Chopped Tbsp(8.0 gm) Onion
1.0 Chopped Tbsp(3.0 gm) Coriander Leaves
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1/4 Tsp(0.41 gm) Dhania Powder
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.74 gm) Hing
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(5.0 ml) Oil
17.0 Ml(17.0 ml) Water
  • In a mixing bowl, take 4 tbsp wheat flour, 1 tbsp ragi flour, 1/4th tsp red chilli powder, 1/4th tsp haldi, 1/4th tsp coriander powder, 1 tbsp chopped onion, 1/2 tsp ginger garlic paste, 1/4th tsp salt, 1/4th tsp hing, 1 tbsp chopped coriander leaves and mix well.

  • Adding a little water, knead it into a soft dough.

  • Lightly grease a butter paper with some oil.

  • Roll the dough into a ball, pat and flatten them on the butter paper to make a circular thalipeeth shape. Keep aside.

  • Heat a nonstick tava on a low flame, put the raw thalipeeth on it and roast it.

  • Allowing it to cook, add 1 tsp oil, flip and make sure both sides are browned well.

  • Garnish with white sesame seeds.

  • Serve hot.

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