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Thalipeeth using Baingan Bharta Recipe

If you are looking for healthy breakfast or snacks recipes, here is a kid-friendly recipe of thalipeeth made using baingan bharta.
Author: Mukta Tikekar

Ingredients

  • 4 tbsp gram flour besan
  • 3 tbsp sorghum flour jowar aata
  • 2-3 tbsp baigan bharta
  • Salt to taste
  • Oil

Instructions

  • 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.

Notes

Note:
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.