07/09/2026
Last Sunday’s breakfast was a simple one that is now a family favorite! This wholesome Jowar Thalipeeth was crisp on the outside, soft inside, and paired beautifully with a hearty black-eyed pea curry, refreshing cucumber salad, our regular serving of fresh fenugreek sprouts, and a touch of tangy lemon pickle. A colorful plate, packed with fiber, protein, and goodness, proving that healthy food can be incredibly satisfying and full of flavor.
Every time I cook with traditional grains like jowar, I’m reminded that our age-old recipes truly stand the test of time.
⬇️Jowar Thalipeeth⬇️
Ingredients :
* 2 cups jowar (sorghum) flour
* 1 medium onion, finely chopped
* 1 small carrot, grated (optional)
* 2 tbsp coriander leaves, chopped
* 2 green chilies, finely chopped
* 1 tsp grated ginger
* 1 tsp cumin seeds
* 1 tsp sesame seeds
* ¼ tsp turmeric
* ½ tsp red chili powder (optional)
* Salt to taste
* Warm water, as needed
* 1–2 tsp oil for cooking each thalipeeth
Method :
1. In a bowl, combine the jowar flour, onion, carrot, coriander, green chilies, ginger, cumin, sesame seeds, turmeric, chili powder, and salt.
2. Gradually add warm water and knead into a soft, pliable dough.
3. Divide into equal portions.
4. Place one portion on a banana leaf, parchment paper, or a lightly greased plastic sheet. Pat it gently into a 5–6 inch circle. Make 3–4 small holes in the center.
5. Heat a tawa and transfer the thalipeeth carefully onto it.
6. Drizzle a little oil around the edges and into the holes.
7. Cook on medium heat until golden and crisp on one side. Flip and cook the other side until done.
8. Serve hot.
