I don’t know whether to call this a healthy breakfast recipe or a healthy snack recipe. My mom has it for breakfast if there’s any baingan bharta leftover from dinner; I make it as an evening snack for Devansh if we had baingan bharta for lunch. Either ways, it’s my mom’s recipe, and both, the kiddo and hubby like it. The small and the older kid (aka hubby), both, don’t give me grief when it comes to eating bharta with chapati but I make it as a snack occasionally to include sorghum in Devansh’s diet. He isn’t very enthu about eating bharta with jowar bhakri. Plus, it is super convenient to make when you have the bharta ready from lunch. 😉
This baingan wala thalipeeth, like the plain one, tastes super yummy with butter; homemade is the healthier option, otherwise it tastes good with Amul butter as well. It also tastes good with curd. I usually give it to Devansh with curd as the kid just loves curd, plus it softens the thalipeeth a bit and makes it easier to chew. Like bhakri, it requires some amount of chewing. So I’ll say it’s a kid-friendly recipe. For toddlers, you can soak its pieces in buttermilk or curd for five-ten minutes before feeding. With eggplant/brinjal, flours, and butter/curd you get three food groups in one meal. Hope you enjoy this wholesome breakfast/snack recipe.
Thalipeeth using Baingan Bharta Recipe
- 4 tbsp gram flour besan
- 3 tbsp sorghum flour jowar aata
- 2-3 tbsp baigan bharta
- Salt to taste
- Take the flours and baingan bharta in a bowl, and mix them well without adding any water. (At home, we usually don't add tomatoes in bharta. We make it using garlic, onion, and smoked brinjal/eggplant.)
- Add very little water to make a ball of dough. (You can add a bit of salt if required. Bharta already contains salt, so add very little if you must.)
- Heat a non-stick pan/tava, grease it with oil, and then take it off the flame.
- Grease your palms with oil and divide the ball of dough in two.
- Take one ball in you palm, flatten it as much as you can, and then put it on the pan.
- Spread/sprinkle very little water (tsp or less), on top of the dough and flatten it on the pan as much as you can.
- Poke 4-5 holes in the thalpipeeth and drop some oil in the holes. This will help thalipeeth cook evenly from all sides. (You can make holes in interesting shapes like a smiley.)
- Cover the pan and cook on both sides till it turns golden brown. (Initially, I cook on medium heat for about a couple of minutes, and then I lower the heat.)
- Repeat the procedure to make the second thalipeeth.
- Serve hot with butter or curd.
In addition to besan and jowar flour, you can also add wheat and rice flour to thalipeeth. I don't add it as we anyways have chapatis and rice for lunch and dinner. Typically, thalipeeths are made using thalipeeth bhajani. This bhajni flour is made using roasted chana daal, jowar, wheat, rice, and black pepper corns, and cumin and coriander seeds. If you have this flour at home, you can use it instead.