Raw Banana Flour and Millets Thalipeet – a wholesome, gluten-free, and nutritious flatbread made with raw banana flour and a mix of millets. Perfect for a hearty breakfast or a light meal.
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About Raw Banana Flour
Raw banana flour is made by drying and finely grinding unripe green bananas. It has a mild, neutral flavor that blends well with other flours, making it a versatile choice in both traditional and modern recipes. Naturally gluten-free and easy to digest, it’s often used as a healthier alternative in flatbreads, pancakes, and even baked goods.
About Raw Banana flour and Millets Thalipeet
Thalipeet is a traditional Maharashtrian flatbread, known for its rustic flavor and wholesome ingredients. In this recipe, I’ve given it a healthy twist by using raw banana flour along with a blend of nutrient-rich millets—jowar, ragi, and bajra. Raw banana flour is naturally gluten-free and known for its l nourishing quality, making it a great addition to wholesome meals.
Combined with fresh onions, coriander, and a few earthy spices, this version of thalipeet is both satisfying and nourishing. It’s perfect for breakfast, lunch, or even an evening snack, especially when served hot with a spicy accompaniment like Kairi-Mirchi Thecha and curds.
Step-wise instructions with pictures
In a large mixing bowl or plate (paraat), combine all the flours – raw banana, jowar, ragi, and bajra.
Add chopped onions, coriander leaves, green chillies, cumin-coriander powder, red chilli powder, and salt.
Mix all the ingredients thoroughly. Gradually pour in hot water and mix using a spoon.
Once the mixture cools slightly and comes together, knead it into a smooth, soft dough. Add 1 tsp oil and knead again briefly to smoothen the dough.
Divide the dough into small lemon-sized balls.Lightly grease a piece of butter paper or banana leaf with a drop of oil. Place a dough ball on it and flatten it gently using your fingers into a thin round thalipeeth. Sprinkle sesame seeds on top and press gently so they stick.
Make a small hole in the centre to help cook evenly.
Heat a pan or tawa. Gently transfer the thalipeeth onto the hot tawa.
Drizzle a little oil around the edges and into the central hole.
Cook on medium flame until both sides are golden brown and cooked well.
Serve hot with Kairi-Mirchi Thecha and curds.
Recipe Card
Raw Banana Flour & Millets Thalipeet
Ingredients
- 1 cup raw banana flour
- ½ cup jowar flour
- ½ cup ragi flour
- ½ cup bajra flour
- 3 onions, chopped
- 1 cup chopped coriander leaves
- 2 green chillies, chopped
- 1 tbsp cumin coriander powder
- 1 tsp red chilli powder
- salt to taste
- 2 to 3 tsp sesame seeds
- 1 tsp oil
- Oil for cooking thalipeet
Instructions
- In a large mixing bowl or plate (paraat), combine all theflours – raw banana, jowar, ragi, and bajra.
- Add chopped onions, coriander leaves, green chillies, cumin-coriander powder, red chilli powder, and salt.
- Mix all the ingredients thoroughly.
- Gradually pour in hot water and mix using a spoon.
- Once the mixture cools slightly and comes together, knead it into a smooth, soft dough.
- Add 1 tsp oil and knead again briefly to smoothen the dough.
- Divide the dough into small lemon-sized balls.
- Lightly grease a piece of butter paper or banana leaf with a drop of oil.
- Place a dough ball on it and flatten it gently using your fingers into a thin round thalipeeth. Sprinkle sesame seeds on top and press gently so they stick.
- Make a small hole in the centre to help cook evenly.Â
- Heat a pan or tawa. Gently transfer the thalipeeth onto the hot tawa.
- Drizzle a little oil around the edges and into the central hole.
- Cook on medium flame until both sides are golden brown and cooked well.Â
- Serve hot with Kairi-Mirchi Thecha and curds.
Related Recipes
Bhajani Thalipeeth
Sabudana Thalipeeth
Sweet Potato Sabudana Thalipeeth
Rajgira Thalipeeth
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