Poha Thalipeeth is a quick and easy breakfast recipe that combines soaked poha with a blend of flours and everyday spices. It turns out beautifully crispy on the outside while remaining soft and tender on the inside. In this recipe, poha is added directly to the dough, which helps retain moisture and keeps the thalipeeth soft even after it cools.
For convenience, the thalipeeth is shaped and cooked directly on the pan, making the process faster and perfect for busy mornings or lunchbox preparation. This wholesome dish is typically served with plain curd and can be paired with tomato sauce or pickle for added flavor.
Nutritious, filling, and full of taste, Poha Thalipeeth is a great option for breakfast, snack, or even a light meal. Give it a try and enjoy a simple yet delicious homemade dish!
The key to making tasty poha thalipeeth at home are
- Firstly, I add soaked poha to the dough. Poha adds softness, helps bind the mixture, and prevents the thalipeeth from becoming hard after it cools down.
- Secondly, I add wheat flour and gram flour (besan) for binding. If you want a gluten-free version, you can use jowar flour instead of wheat flour. Also, the proportion of flour should be equal to the poha. I use 1 cup of flour mixture with 1 cup of poha.
- Lastly, while cooking the thalipeeth, it is important to maintain a medium flame. I make medium-sized thalipeeth and cook them until they turn crispy and golden brown on both sides, ensuring they are properly cooked from inside. Avoid cooking on a high flame, as they may remain raw in the center. They taste best when served hot.
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Recipe video
Poha thalipeeth recipe | poha nasta | poha ka nashta
Ingredients
- 1 cup poha
- ½ cup wheat flour
- ½ cup besan
- ½ cup chopped onion
- 2-3 chopped green chilli
- ½ cup chopped coriander leaves
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Pinch of hing
- 1 tbsp sesame seeds
- 1 tbsp kasuri methi
- ¼ cup water or as required
- Oil for roasting
Instructions
- Take 1 cup of poha and wash it. Transfer the washed poha to a mixing bowl, add 2–3 tbsp water, and let it rest for 2 minutes.
- The poha will absorb the water; then mash it completely.
- Now add ½ cup wheat flour, ½ cup besan, ½ cup chopped onion, 2–3 chopped green chillies, ½ cup coriander leaves, ½ tsp turmeric powder, salt to taste, 1 tsp red chilli powder, 1 tsp coriander powder, a pinch of hing, 1 tbsp sesame seeds, and 1 tbsp kasuri methi. Mix everything well.
- Add 4 tbsp water gradually and knead into a soft dough for thalipeeth. Do not rest the dough.
- Take a medium-sized portion of the dough and shape it into a ball.
- Now heat a kadai and add 1 tbsp oil. Place the dough ball and flatten it gently with your hand. Make a small hole in the center. Cook the thalipeeth on a medium-low flame until it turns crispy and golden brown on both sides.
- Alternatively, grease a plastic sheet with oil, place the dough ball on it, and flatten it. Then transfer it to a small kadai with some oil and cook until crispy from both sides.
- Prepare all the thalipeeth in the same way.
- Serve poha thalipeeth hot with chutney or curd.
Notes
- The proportion of flour should be equal to the poha.
- Add a little water to bind the mixture; do not add too much.
- You can use jowar flour instead of wheat flour.
- Do not let the mixture rest, otherwise it will become too soft.
- Cook the thalipeeth on a medium-low flame until it becomes crispy.
- Poha thalipeeth tastes best when prepared spicy and served hot.