Thalipeeth With Egg Recipe

About this recipe

Thalipeeth with Egg is a wholesome and protein-packed Indian flatbread dish, traditionally made with a mix of nutritious flours and spices, now elevated with the addition of eggs. Perfect for fitness enthusiasts, this meal is filling, flavorful, and loaded with the goodness of whole grains and high-quality protein. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 6 pcs White Eggs
• 500 Grms Jowar Atta Millets Atta 500 Grms
• - Rice Flour
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• - Besan
• 500 g Onion
• 250 g Carrot
• medium Chilli Green Long
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Jeera
• 100 g Salt
• 50 g Black Pepper
• 1 kg Bajra Flour

Instructions

1. 1. In a large mixing bowl, combine jowar flour, bajra flour, rice flour, wheat flour, besan, finely chopped onion, grated carrot, green chilies, ginger, coriander leaves, turmeric powder, red chili powder, cumin seeds, and salt. Mix well.
2. 2. Gradually add water to the dry mixture while kneading to form a soft, pliable dough. Cover and rest the dough for 10 minutes.
3. 3. Divide the dough into equal portions. Roll each portion into a ball and flatten into a disc shape using your palms or a rolling pin, about 5-6 inches in diameter.
4. 4. Heat a tawa (griddle) over medium heat. Place one thalipeeth on the tawa and cook until light brown spots appear on one side, about 2 minutes.
5. 5. Flip the thalipeeth and carefully crack an egg on top. Spread the egg slightly to cover the surface of the flatbread. Sprinkle salt and pepper on the egg.
6. 6. Cover the tawa with a lid and cook for 3-4 minutes, or until the egg is fully set and the thalipeeth is cooked through.
7. 7. Repeat the process for the remaining dough and eggs. Serve hot with yogurt, pickle, or chutney of your choice.