This fasting, falahari, vrat and upvas recipe comes from Maharashtra prepared all over the country as on fasting days like Sankashti, Ekadashi, Navratri and Mahashivratri. This recipe is prepared with Rajgira flour which is also known as Amaranth or Ramdana, a gluten free flour. This Thalipeeth is made using the gluten free Amaranth Flour, some boiled and mashed potatoes, roasted and coarsely crushed peanuts, green chillies, kala namak or sendha namak which is usually used mostly fasting days. This Rajgira Thalipeeth is quick, easy, filling recipe and tastes delicious.
It is generally consumed during fasting days as it is healthy recipe and helps you stay active and energized during fast days. It can be a great option for tiffin box as well as perfect for healthy breakfast. It can be served with curd, coriander or coconut chutney.
Thalipeeth is a flat bread most popular in Maharashtrian Cuisine. It cannot be rolled out with the help of a rolling pin and the flour dust unlike rotis or parathas. It needs to be pressed gently with fingers and slowly given the shape of a round disc. A small hole is made in the centre of this paratha to pour oil or ghee so that it cooks evenly on both sides. It needs skill and practice and a bit patience.
When you are looking for some easy, delicious and fasting, falahari, vrat or upvas recipes, so must try this Rajgira Thalipeeth or Upvasache Thalipeeth Recipe or simply called as Amaranth paratha. I have also shared the Sabudana Vada recipe, the most popular food option for fasting time.
Rajgira Thalipeeth
Print RecipeIngredients
- 1 cup Rajgira flour
- 2 medium Potatoes grated
- 1 teaspoon Cumin seeds
- 3 teaspoons ginger-green chilli paste
- 1 ½ teaspoons roasted peanuts and crushed
- 2 tablespoons Fresh coriander leaves finely chopped
- Rock salt (saindha namak) as per taste
- Ghee for shallow frying
Instructions
- Heat a fry pan, roast peanuts and coarsely grind them, keep aside.
- In a large mixing bowl, add the Rajgira flour, boiled and grated potatoes, coarsely ground peanuts, cumin seeds, finely chopped coriander leaves, ginger – green chilli paste and salt as per taste. Mix everything well.
- Add one-fourth cup of water slowly and mix well to make medium soft dough
- Allow it to rest for 10 to 15 mins. Make equal balls of the dough. Take a portion of the dough and then start shaping the thalipeeth with your fingers.
- In the meanwhile, heat ghee on a non-stick tawa.
- Gently lift the thalipeeth and place on the hot tawa. Pour some oil in the centre turning sides, shallow fry till golden brown and crisp on both sides.
- Serve hot.
