Friday, April 12, 2013

Thalipeeth with Peanut Curd Chutney for fasting

Thalipeeth is a type of savoury multi-grain pancake popular in Western India. It is a special Maharashtrian dish. The dough is prepared from special flour made from roasted Chana daal, Urad daal, coriander seeds, cumin seeds, wheat, and rice. Onion, fresh coriander and other vegetables and spices are added when kneading the dough.
It is usually served with white water buffalo milk butter and is very popular amongst Marathi people. Otherwise it is served with thick ghee or "Toop" (Marathi) or sometimes even with thick curd.
During a fast ("Upaas") a dough made from sago "Sabudana" is used.
(Source- Wikipedia)

For Thalipeeth

Water chestnut flour:          1/2 cup
Boiled potato:                    1 (grated or mashed)

Peanut:                              4 tablespoon (ground)
Sabudana (sago):               1 cup (soaked for 3-4 hrs in water)

Broccoli:                            4 tablespoon (grated)
Green chilli:                        2 (finely chopped)
Coriander leaf:                   2 tablespoon (finely chopped)
Turmeric powder:               1/2 teaspoon

Chilli powder:                     1/2 teaspoon
Roasted Cumin powder:     
1/2 teaspoon
Coriander powder:             
1/2 teaspoon
Rock Salt to taste
Oil to cook


1) Drain out the additional water from Sabudana. Mash the potato and grind the peanuts. Grate some broccoli. You can use any of your favourite vegetable grated or boiled for this recipe.
2) Mix all other ingredients together in a large bowl and make soft dough using warm water.
3) Using a rolling pin roll it in a 3 inch diameter disc like a puri but much thicker. Make a hole in the centre using your finger.
4) Put it on a hot tava and cook it using some oil from both the side till golden and crisp.

For peanut curd chutney

Peanuts:                   1 tablespoon (crushed) 
Thick Curd:              1/2 cup 
Curry Leaves:           1 stalk 
Sugar:                       1/2 teaspoon
Green Chilli:              2 (finely chopped) 
Coriander Leaves:    2 tablespoon (finely chopped)
Ginger:                     1/2 inches piece
Mustard seeds:         1/2 teaspoon

Oil Salt to taste

1)Beat the yogurt to make it smooth.
2)Put together chilli, peanut, coriander, ginger, sugar and salt. Blend it into a paste. Add it to yogurt.
3)Heat oil in a pan and saute curry leaves and mustard seed.
4)Add them to curds when they begin to splutter. 
5)Refrigerate the mixture as per requirement.
6)Serve the chutney with yummy thalipeeth and enjoy your fasting.



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  2. Tempting thalipeeth, makes fasting more tasty and easy!