Thalipeeth, is a nutritious and a quick, warming Maharashtrian recipe that’s typically made with multi millet flour (also known as ‘Bhajani’). It is basically a flatbread that’s served with curd/ pickle, etc as a breakfast or even a light meal option. Thalipeeth recipes are super versatile and can have any combination of flours/pulses added to the bhajani, as well as a variety of vegetables can be added as per preference.
Here is the thalipeeth that I have made using Bajra (Pearl Millet) flour. Pearl millet or Bajra, is good in winters, and also since green peas are abundantly available in India during winters, I made this Thalipeeth using boiled green peas, pearl millet flour and spring onion greens. Spring onions are loaded with various essential nutrients and give a unique taste and flavour to any dish that they are added to. Bajra or Pearl Millet is gluten-free and packed with omega 3 fats, iron and phosphorus. It is beneficial for diabetes, improves gut health and aids weight loss too.
The curd that I have added in this recipe helps keep the thalipeeth soft for a longer time even after cooking. For a vegan option, you can skip curd and use oil in place of clarified butter (ghee) while cooking.
Once done, remove the peas from boiling water and drop them in regular water to stop further cooking. Keep it aside.