Snacks
Recipe at a glance
PREP TIME
15 mins
COOK TIME
20 mins
TOTAL TIME
35 mins
Serves
4–5 thalipeeths
Ingredients
- 1 medium bowl fresh sweet corn
- 1 cup whole wheat flour
- 1/2 cup rice flour
- 1/3 cup gram flour (besan/chana flour)
- fresh coriander, finely chopped
- garlic, and green chilly paste
- 1 teaspoon garam masala
- ½ teaspoon Red chilly powder
- Salt to taste
- Oil, for cooking
Instructions
1
Grind the sweet corn in a mixer to make a coarse paste
2
In a large mixing bowl, combine the corn paste, whole wheat flour,
rice flour, gram flour, chopped coriander, garlic-green chily
paste, garam masala, and salt. Mix everything well and knead into a
soft dough.
3
Take a flat pan or tawa and lightly grease it with oil. Take a
medium-sized ball of dough and gently spread it evenly on the pan
using your fingers or the back of a spoon. Make a few small holes in
the thalipeeth using your finger.
4
Drizzle a little oil around the edges and into the holes. Cover the pan
with a lid and cook on medium heat until the bottom becomes golden
and crisp.
5
Flip the thalipeeth and cook the other side until it is evenly roasted
and cooked through.
6
Serve hot with curd, homemade ghee, or mango pickle.
Recipe Tips
- Use fresh, sweet corn for the best flavor and natural sweetness.
- Grind the corn into a coarse paste, not a smooth puree, to give the thalipeeth a better texture.
- If the dough feels sticky, add a little extra rice flour.
- Making small holes helps the oil spread evenly and ensures it cooks perfectly from the inside
- Cook on medium heat to get a crispy outside while keeping the inside soft and fully cooked.
- Covering the pan while cooking the first side helps steam the thalipeeth, making it easier to flip.
- For extra nutrition, you can add grated carrot, finely chopped spinach, or a few sesame seeds to the dough.
