Methi bajra thalipeeth is a healthy and tasty breakfast recipe made with fresh fenugreek (methi) leaves, bajra flour, and regular spices. thalipeeth is very popular in marathi cuisine which is made bhajani (thalipeeth flour), but in this recipe instead of it, I used bajri flour with little wheat flour and gram flour. it is crispy from the upperside soft from the inside and generally savory in taste. it is served with plain yogurt/curd with either fresh butter or pickle as a side dish. Do try this!
- Firstly, use fresh methi leaves for thalipeeth. Also, I soaked methi leaves in salt water to decrease their bitterness.
- I use bajra flour (millet flour) with a combination of wheat flour and gram flour. You can use bhajani (thalipeeth flour) instead of it.
- Thalipeeth dough should be soft and non-sticky.
- Make holes in the center of the thalipeeth, helps to cook it evenly.
- Lastly, cook thalipeeth on medium flame till they become crispy and golden brown on both sides.
Methi bajra nashta | methi bajra thalipeeth | thalipeeth recipe
- 1 cup or 30-40grm fresh methi leaves
- 2 cup bajra flour - millet flour
- 1 tbsp wheat flour
- 1 tbsp besan - gram flour
- 5-6 green chilli
- 1 inch ginger
- 7-8 garlic cloves
- 6-7 curry leaves
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ cup chopped coriander leaves
- ½ cup white part of green onion
- ¼ cup green part of green onion
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- Pinch of hing
- 1 tsp ajwain
- 2 tbsp sesame seeds
- Salt to taste
- 2 tbsp curd
- ¼ cup water or as required
- Oil for roasting
- Wash and chop methi leaves finely.
- In a mixture jar, add green chilli, ginger, garlic, curry leaves, coriander seeds, and cumin seeds. Grind it into a coarse paste. Keep it aside.
- Now in a mixing bowl, add chopped methi leaves, chopped coriander leaves, chopped green onion white and green part, grinded paste, red chilli powder, turmeric powder,hing, ajwain, sesame seeds, and salt. Mix well.
- Then add bajra flour, wheat flour, and besan. Mix well with the masala.
- Now add curd and mix it with flour.
- Then add water gradually to knead the soft and non-sticky dough.
- now take a small dough ball and start patting over wet cotton cloth or oiled butter paper. Also, make a hole in the center.
- Heat a tawa and spread some oil on it.
- Now, gently drop the cloth upside down over the hot griddle.
- Sprinkle some water and peel off the cloth slowly without breaking your thalippeth.
- additionally, smear some oil over the thalipeeth.
- cover and cook both sides on medium flame till slightly golden brown spot on it.
- Serve the thalipeeth with butter, pickle, and curd.
- coarsely grinded chili-ginger-garlic paste increase the taste of thalipeeth.
- knead the soft dough for thalipeeth, do not make it lose and sticky.
- do not rest the dough otherwise, water is released from the onion and methi leaves.
- you can use a greased plastic sheet instead of a wet cotton cloth.
- make a small hole in the center of the thalipeeth helps to cook it evenly.