Chutney & Paneer Thalipeeth
Recipe Chutney & Paneer Thalipeeth
Chutney & Paneer Thalipeeth is a flatbread which I prepared using a gluten free flour, grated paneer and green chutney. I used leftover chutney. With a bit of extra spices and salt Chutney & Paneer Thalipeeth is a change from the usual fasting food or Samo Khichdi or Sabudana Khichdi.
What is Thalipeeth?
Thalipeeth is a flatbread from the Maharashtrian Cuisine. Generally, a multi grain flour called bhajanee is used. Spices, chopped onion, fresh coriander are added to the soft dough. By the way, experts pat the soft dough onto the hot tawa or skillet using their fingers. But, I can’t do that! Thalipeeth is usually served with yogurt and homemade butter.
Fasting Time Thalipeeth
Sometimes, for some of the Hindu Fasting Days grains, legumes, pulses, certain vegetables and spices are not allowed to be consumed. Therefore there is are versions of thalipeeth that can be eaten during fasting days.
- Sabudana Thalipeeth is one example
- Rajgira Thalipeeth is another
- Ekadashi/Upvas Thalipeeth using plantain
As for me, I am not an overtly religious person. A small prayer in the morning, a bit of listening to bhajans, a few mantras and my connection to the Almighty is done for the day. However, that doesn’t mean out of sight, out of mind! Perhaps, Adhik Maas or Purshottam Maas as its called came at the right time, during this Covid Pandemic. In fact, the year is nearly ending and yet there seems no respite from the teeny weeny organism that we cannot see. That’s when I thought “that’s a sign from Vishnu Bhawan, a month long fast during the Pandemic, dedicated to the holy month of Adhik Maas”. Thus, asked my sister in law how she was going to fast and she advised farali fasting. Therefore, this means no grains, legumes, pulses, rice, onion, garlic and so many vegetables and spices get cut off.
How did I decide to prepare Chutney & Paneer Thalipeeth?
Finally, the Adhik Maas fast is nearly coming to an end, Friday 16th Oct is the last day. In reality, Farali Fasting or Ekadashi Fasting can be a carb loaded fasting if you don’t have only fruits and milk. And this for a whole month would be too much carbs. So, I’ve tried to have a balanced meal with fruits and vegetables, using amaranth, water chestnut and tapioca flours, quinoa, paneer, yogurt and milk. The last few days I didn’t feel like having sabudana khichdi. I’ve run out of barnyard millet (samo, moriyo) and still have a large quantity of farali flour left. Therefore, the idea to make thalipeeth with it was initiated. I had a bit of green chutney and added that to the dough. Overall result – a delicious and healthy Farali Food which I enjoyed thoroughly with some plain yogurt.
Ingredients Required for Chutney & Paneer Thalipeeth:
Farali Flour – these days its easily available in all Indian Grocery Stores. It usually contains amaranth (rajgira), water chestnut (singhada) and tapioca pearl (sabudana) flours. Please read the packet label properly if you’re making the thalipeeth for fasting day. Sometimes the flour is mixed with wheat flour.
Paneer – home made is the best. But if you don’t have time then use a good quality ready made one.
Green Chutney – green chutney made using coriander, mint or raw mango, with ginger, chilli, lemon juice and cumin. If you’re making for fasting day, make sure it does not contain onion or garlic. To find green chutney recipe click here.
Cumin Seeds – jeera
Sesame Seeds – tal, sim sim.
Fresh Ginger – grated or minced
Green Chillis – if required, minced
Rock Salt – Sendha Namak
Oil/Ghee – make sure the oil is made from grain like corn oil. Its best to use ghee if possible.
- Gluten Free
- Satvik as it has no onion or garlic
CHUTNEY & PANEER THALIPEETH
- 1¼ cup Farali Flour
- ¾ cup paneer grated
- ½ cup green chutney
- ½ tsp rock salt
- ½ tsp cumin seeds
- 2 tbsp sesame seeds
- 1 tsp ginger minced
- 1 tsp green chilli minced
- 1 tbsp oil/ghee
- extra oil/ghee for shallow frying
- Add flour to a mixing bowl.
- Add all the other ingredients except for the extra oil/ghee.
- Bring everything together to form a soft dough. The chutney I used was enough to form the dough. You can add water if required.
- Put a tawa or frying pan over medium to low heat.
- Divide the dough roughly into eight parts. Roll into balls.
- Take a chopping board and dab it with some water. Place a small cotton cloth or parchment paper on it. (6" X 6" is ideal).
- Place one ball on the cloth or the parchment paper.
- Wet your fingers with some water. Pat the dough into a circle of about 5-6 inches.
- Lift the two corners of the cloth or paper at the top.
- Place the thalipeeth on the tawa, the cloth or paper will be on top.
- Peel the cloth or paper away.
- Allow the thalipeeth to cook for 1-2 minutes.
- Flip it and allow it cook for 1-2 minutes.
- Drizzle oil around the sides. Roast on both sides till brown specks appear.
- Repeat the steps using the rest of the dough.
- Serve thalipeeth with plain yogurt or a curry.
- The chutney and homemade paneer were moist so I didn't need to add any water. Add water is the dough is hard as it makes patting it into shape easier.
- Adjust ginger and chilli according to the taste of the chutney as sometimes it can be extra spicy.
- I didn't add any lemon juice as my chutney had raw mango. If required, add about 1 tbsp of lemon juice.
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