EVENT: DESI BLOGGERS CONNECT
THEME: FARAL AT DESI BLOGGERS CONNECT
RECIPE: RAJGIRA THALIPEETH
Rajgira Thalipeeth is a delish gluten free, vegan and healthy flatbread made from amaranth flour, potato and spices. In fact, as no grain flour, onion, garlic is used, this an ideal flatbread to enjoy during Navaratri or Ekadashi Fasting.
As a matter of fact, growing up I had known only one Navratri – the one that falls around the months of September/October. That is when we put on our chaniya cholis or saris and spent hours dancing. Mostly, the Gujarati style garba and dandiya. Apparently, it is when I entered the blogging world that I learned that there are four different Navratris observed and celebrated in India.
In brief, Few Members of Desi Bloggers Connect decided to celebrate Navratri with Navrati friendly recipes.
What is Navaratri?
In short, Nav means nine and Ratri means nights. Therefore, Nine nights are celebrated in the name of Goddess Durga. During these 9 nines and 10 days many devotees of Durga Ma observe fasting. While observing the fasts some consume one meal of fruits and milk only, some have no salt. While some observe the fast by not consuming grains, beans and certain vegetables, there are some who fast by consuming only one vegetarian meal without any onion or garlic.
The most famous Navratris are:
- Sharada Navratri is the Autumn Navratri. This is the Navratri that I tend to celebrate.
- Vasanta or Chaitra Navratri is the Spring Navratri. Generally, observed and celebrated around March/April after winter ends.
- Magha Navratri is observed around January/February. Not many people observe and fast during this time. However, the fifth day is important as Vasant Panchami is when Goddess Saraswati is worshipped.
- Ashada Navratri is observed around June/July. Again not many people observe or fast during this Navratri.
Incidentally, this year the Chaitra Navratri begins on 6th April. In fact, the celebration will end with Ram Navmi, birthday of Lord Ram. Indeed, the nine days are devoted to worshipping the nine forms of Ma Durga. Furthermore, these nine nights signify victory over evil.
Specifically during this time satvik food is eaten, meaning simple food with no onions, garlic, fish, meat, eggs, etc. In other words, some observe fasting without consuming cereals, lentils and certain food groups.
What Foods can be eaten during Navratri?
- Barnyard millet (samo),
- tapioca pearls (sabudana),
- buckwheat (kuttu),
- water chestnut (singada),
- all fruits,
- milk, yogurt, ghee
- rock salt,
- spices like chili powder, coriander powder, cinnamon, cloves, pepper, nutmeg, saffron, ginger, coriander
- vegetables like potatoes, sweet potatoes, arbi, carrot, tomatoes, yam, pumpkin, bottle gourd, cucumber
Some More Amaranth Recipes:
Check Out What Members Of Desi Bloggers Connect Made For Navratri
Especially for this Navratri Fasting, I decided to make thalipeeth.
Almond Cashews and Peanut Laddu by Priya
Aloo Makhana Chaat by Sasmita
Amaranth(rajgira) and Sabudana Khichdi Cones by Lata
Creamy Javvarisi Payasam by Veena
Vegan Rajagro Siro/halwa by Jagruti
Vegan Lauki Kheer by Vanitha
What is Thalipeeth?
In brief, it is a flatbread which is very popular in the state of Maharashtra. Generally, multigrain flour is used to make them. In short, the dough is prepared by adding spices, herbs and patted with fingers on a hot tawa or frying pan. In general, the thalipeeth is smeared with oil or ghee and allowed to cook on both sides. Interestingly, it is best served with plain yogurt, a peanut yogurt dip, butter or just ghee.
Ingredients Required For Rajgira Thalipeeth
- Rajgira Flour – amaranth flour, ramdana flour, rajagaro.
- Potato – boiled, peeled and mashed or grated. Use potato that is suitable for mashing.
- Rock Salt – sendha namak. Usually during fasting table salt or iodized salt is not used.
- Fresh Coriander – washed and chopped finely. Use the stems too if tender.
- Cumin Seeds – jeera, jiru
- Sesame Seeds – tal, til. Use the normal white or black ones.
- Green Chillis – sliced finely or minced
- Ginger – peeled and grated or minced
- Nuts – use either roasted peanuts or cashew nuts. Chop them coarsely.
- Water – to bind the dough.
- Oil – usually for fasting use a vegetable oil and not corn or mustard oil. I prefer using olive oil or sunflower oil or ghee.
- Gluten Free
- Vegan – if no ghee is used
- 1½ cups rajgira flour amaranth flour
- 1 cup mashed potato
- ¾ -1 tsp sendha namak rock salt
- ¼ cup fresh coriander chopped
- 1 tsp cumin seed
- 2 tbsp sesame seeds
- 1-2 green chillis finely sliced
- 1 tsp ginger paste
- ½ cup peanuts or cashew nuts chopped coarsely
- ¼ cup water
- oil/ghee for shallow frying
- some plain yogurt
- Sift the flour into a big bowl.
- Add rock salt, cumin seeds, and sesame seeds and mix well into the flour.
- Add the remaining ingredients and form a dough. Use little water at a time. The dough should not be too soft or too hard.
- Heat a tawa or frying pan over medium heat.
- Have a bowl of water ready, and a wet small piece of cloth.
- Place the wet cloth on a board or rolling board.
- Divide the dough into 7-8 golf ball size parts.
- Take one part, place it on the wet cloth. Wet your fingers and pat it into a circle of about 4-5 inches in diameter.
- Lift the wet cloth with the thalipeeth from the corners and turn it over onto the hot tawa or pan.
- Let the thalipeeth roast for 1-2 minutes.
- Turn it over using a spatula. Let it roast for 1-2 minutes.
- Drizzle ghee or oil around it and cook till light brown specks appear on both sides.
- Repeat the above steps with the remaining dough. In between you may need to wet the cloth again.
- Serve hot thalipeeth with some yogurt, butter, ghee or peanut yogurt raita (dip).
- Add spices according to your taste.
- Use aluminum foil or parchment paper instead of a cloth.
- If you can pat the thalipeeth directly on the hot tawa then use that method.
- Use mashed pumpkin or sweet potato instead of potato.
- Add water in small quantities when making the dough as it depends on the potatoes how much you may need
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April 2, 2019 at 12:29 pm
I am yet to prepare rajagro thalipeeth, such a delicious and nutritious way to enjoy fasting day with this flatbread.
April 2, 2019 at 4:51 pm
Its really filling and easy to make. If you make bajri Dhebra using the patting method then this is easy to make.
Sasmita Sahoo Samanta
April 2, 2019 at 1:51 pm
I love it. i do make sabudana thalipeeth and I am sure this will surely loved at y place. awesome fasting dish idea and I love those cute holes in the middle
April 2, 2019 at 4:50 pm
Thanks Sasmita, I was told that making the hole in the middle ensures even cooking.
April 9, 2019 at 9:35 am
Thalipeeth looks awesome and inviting. .. me yet to try thalipeeth at home. Looking at yours feeling tempting to try soon. Beautifully written post. Awesome
April 15, 2019 at 11:10 am
Thanks Ruchi, do try them out as they are pretty easy to make.
April 2, 2019 at 2:49 pm
oh yum these thalipeeth so hearty mayuriji! love the perfect shape you have got! Hot thalipeeth with some yogurt sounds like a delicious combo!
April 2, 2019 at 4:49 pm
Thanks Priya, thalipeeth is fast becoming my favorite after theplas.
April 2, 2019 at 4:24 pm
Just awesome thalipeeth made out of Rajgira. This is my favourite grain Mayuri.
Fell like grabbing it from my cell phone screen.
April 2, 2019 at 4:48 pm
Thanks Lata, I too love using amaranth flour.
April 3, 2019 at 3:15 am
Such a beautiful and delectable thalipeeth! I could have this every day! I love the way you have explained about Navratri and the foods you can eat; a great boon for everyone!
April 5, 2019 at 5:37 pm
Thank you so much Vanitha, I too love these rajgira thalipeeth.
April 4, 2019 at 3:49 pm
I am yet to incorporate rajgira into my regular menu. I loved your amaranth fig cookies too and now rajgira thalipeeth is inviting. Mayuri aloo in this can be replaced? If sowith what else? Your instrucions are so clear that I want to make these soon
April 5, 2019 at 5:18 pm
Thank you so much Veena, I haven’t tried replacing aloo for this recipe but have replaced it for farali thepla with boiled and mashed plantain or sweet potato. Try it I’m sure it will work as it just has to hold the flour together.
April 13, 2019 at 11:29 am
For me thaleepeth is such a labour of love more over it is one of the most filling dishes ever. The use of the super grain amaranth seeds is perfect for me now, I have a bag of rajgira flour and will try this.
April 15, 2019 at 11:02 am
Thanks for the comment. Am sure you’ll love this gluten free flatbread.
April 16, 2019 at 11:29 am
I have never had these before but they sound delicious . Bookmarking to try .
April 18, 2019 at 12:06 pm
Try them Nayna, its more like the cousin of thepla.
Batter Up With Sujata
April 16, 2019 at 12:46 pm
Never used rajgira. Rajgira thalipthalipeeth looks so delicious. Bookmaking it to try soon Perfect for fasting days. Lovely share.
April 18, 2019 at 12:04 pm
January 1, 2022 at 8:58 pm
Very well made thalipeeths from Rajgira flour. They look so delicious and I will not wait for fasting days to make these and enjoy.
January 3, 2022 at 9:48 pm
Thank you so much Shobha. We too enjoy them even when it is not fasting day. Love them hot for breakfast.
January 2, 2022 at 5:20 am
One of the food items I haven’t gotten around making is a thalipeeth. The rajgira based one sounds exciting. I am sure that the slightly nutty aroma that comes while cooking these would have been enough to make anyone hungry.
January 3, 2022 at 9:47 pm
Thanks Seema, it does have a nutty flavour. Thalipeeth is so easy to make and very tasty. Try the recipe, even if it is multigrain flour.
January 3, 2022 at 1:02 am
Looks and sounds extremely delicious. I love the way you have made the rajgira thalipeeth. Especially love the idea of using cashew nut powder! Will love some with curds.
January 3, 2022 at 9:42 pm
Thank you so much Archana, I use cashew nuts or peanuts coarsely chopped rather than the powder to add a bit of crunch.
January 3, 2022 at 6:05 am
I am yet to use rajgira flour in my kitchen. These thalipeeth look tasty and healthy. I must check the availability. I only use rajgira leaves in my cooking.
January 3, 2022 at 9:40 pm
Please do try out this easy recipe Jayashree, we use rajgira often especially for Navratri and Ekadashi fasting.
January 4, 2022 at 1:51 am
Rajgira thalipeeth looks mouthwatering Mayuri. All the spices and potato sounds so flavorful and delicious. I have Rajgira flour in my pantry so I am surely going to try it sometime.
January 4, 2022 at 6:14 pm
Thank you so much Sujata. Please do try out the recipe. Tastes really good when served piping hot.
January 4, 2022 at 11:43 pm
so loving the bangalore style “akki-rotti” look alike Rajgira Thalipeeth. Once the schools open, will make this for my little one, am sure it would be a hit.. super yum !
January 5, 2022 at 4:25 pm
Thank you so much Kalyani.
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