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Eggplant Thalipeeth

Jan-14-2018
Sujata Hande-Parab
20 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Eggplant Thalipeeth RECIPE

Quick, nutritious thalipeeth is been prepared using eggplant, different types of flours and seasoned with spices. It tastes heavenly with pickle. This is traditional breakfast, have given little little twist using eggplant.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Pan fry
  • Roasting
  • Blending
  • Microwaving
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Eggplant/Brinjal/Baingan (microwaved or steamed or roasted and mashed)– ¾ cup
  2. Jowar/great millet flour– ¼ cup
  3. Ragi/finger millet Flour – ¼ cup
  4. Gram flour – ¼ cup
  5. Wheat flour – 3/4 cup
  6. lemon Juice – 1 tbsp
  7. Red Chilli Powder – 2 tsp
  8. turmeric – ½ tsp
  9. onion – ½ medium finely chopped
  10. salt to taste
  11. ghee / Oil– 1/2 tbsp. for kneading + 3 tbsp for greasing thalipeeth
  12. water as and if required for kneading
  13. Green paste - green chillies – 3- 4 medium hot
  14. garlic cloves– 5-6
  15. coriander leaves – ½ cup
  16. Grated ginger – 1 ½ tbsp.
  17. Serving – Pickle or any dip

Instructions

  1. Wash Eggplant or Brinjal. Make a few vertical slits on eggplant with the help of knife and apply 2-3 drops of oil on it. Roast them on gas as a whole or in oven. Drizzle some oil, sprinkle some salt and microwave it for 8-9 minutes.
  2. If using gas, keep turning sides of eggplant in between. Wire rack can also be used while roasting on gas.
  3. Once cooled, peel it off and mash with the help of masher or simply blend it using blender.
  4. In a large deep bowl take wheat flour, Jowar flour, Ragi flour and gram flour, salt, prepared green paste, oil, salt, lemon juice, red chilli powder. Mix well.
  5. Add brinjal or eggplant puree. Mix it well.
  6. Add water only if it required, slowly at a time and knead it into a semi stiff dough. Cover and keep aside for 15 minutes.
  7. Divide dough into 8-10 equal parts. Shape them into a smooth ball.
  8. Cover rolling board with plastic wrap or muslin cloth. Spread little oil evenly on the surface.
  9. Take dough ball and flatten it using fingertips into a 4-5-inch diameter circle. Apply some oil in between rolling if required.
  10. Make a small hole in the center using index finger. This step helps thalipeeth in even cooking.
  11. Heat nonstick tava or griddle, place thalipeeth on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
  12. Flip it over and let it cook for few seconds. Apply some ghee.
  13. Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides. Press in between with the help of spatula for even cooking.
  14. Once cooked properly transfer it on a plate.
  15. Serve hot with pickle.

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