Mixed Flour Thalipeeth is full of taste and health. This is a Maharashtrian special dish! White millet, gram flour black millet and whole wheat flour with cucumber and simple spices create a delicious snack that can be had for breakfast, lunch or as a tiffin snack. Kids and adults too will relish this simple but tasty thalipeeth.
Serve with ketchup or curd.
White millet flour is a gluten-free, high-protein, cholesterol-free source of a variety of essential nutrients, including dietary fibre, iron, phosphorus and thiamine.Being highly alkaline in nature, it is known to be very good for those having acidity problems.
When you compare gram flour with standard plain flour, you can see that nutritionally, gram flour is far superior, especially since it contains more protein.
It is multi-nutrient flour rich in protein, iron, calcium, folic acid, magnesium and zinc.
Wheat flour is a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body’s use of glucose and insulin secretion. This helps diabetics to keep their blood glucose in check.Whole wheat flour may also reduce the risk for diabetes and coronary artery disease.
The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin, plus cucumber’s high water content makes it naturally hydrating-a must for glowing skin.
1 cup jowar (white millet) flour
1/4 cup besan (bengal gram flour)
1/4 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
salt to taste
1/2 cup grated cucumber
3/4 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/4 tsp chat masala
oil for cooking
water as required
- Mix all the above ingredients except oil and knead into a soft dough.
- Divide the dough into 4 to 5 balls and keep aside.
- Take a ball and put it on the greased griddle and flatten it with your hand till it becomes medium chapati size.
- Make 2-3 holes with your finger and put little oil in each whole.
- Cook both sides on medium heat,till it becomes light brown in colour.
- Repeat with the remaining balls to make more thalipeeths.
- Serve hot.