Recipes · Indian · Bread
Thalipeeth
One serving has 322 kcal and 9 g protein, and at least a fifth of a woman's daily need of manganese (85%), copper (38%), selenium (36%), vitamin K (30%), magnesium (28%) and phosphorus (28%). Ready in 23 minutes.
- Preparation: 15 min
- Cooking: 8 min
- Makes: 1 serving (146 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: gluten
Ingredients
- 20 g Flour, whole wheat
- 15 g Chickpea flour (besan)
- 10 g Rice flour
- 10 g Sorghum flour
- 10 g Millet flour
- 25 g Onions, raw
- 3 g Chili peppers, green, raw
- 3 g Cilantro, fresh
- 0.5 g Cumin
- 0.3 g Turmeric
- 1 g Salt
- 40 g Water
- 8 g Vegetable oil
Method
- Mix the wheat, chickpea, rice, sorghum and millet flours together with the turmeric, cumin and salt.
- Add the finely chopped onion, green chili and cilantro, then work in the water a little at a time to form a soft, pliable dough.
- Divide the dough and pat it out directly on a hot, lightly oiled griddle into a flat disc about 15 cm across, poking a small hole in the center for even cooking.
- Drizzle a little oil around the edges and over the top, and cook over medium heat for 4-5 minutes until the underside is golden and crisp.
- Flip carefully and cook the other side for 3-4 minutes until cooked through and crisp at the edges.
- Serve hot with yogurt, pickle or butter.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 322 kcal | 15% |
| Carbohydrates | 49.4 g | |
| Water | 74.5 mL | |
| Fiber | 5.7 g | 19% |
| Protein | 9 g | 19% |
| Tryptophan | 0.07 g | |
| Threonine | 0.17 g | |
| Isoleucine | 0.2 g | |
| Leucine | 0.5 g | |
| Lysine | 0.14 g | |
| Methionine | 0.11 g | |
| Cystine | 0.1 g | |
| Phenylalanine | 0.29 g | |
| Tyrosine | 0.15 g | |
| Valine | 0.25 g | |
| Histidine | 0.13 g | |
| Fat | 10.6 g | |
| Monounsaturated | 2.4 g | |
| Polyunsaturated | 5.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 5.1 g | |
| Saturated | 1.6 g | |
| Trans-Fats | 0.06 g | |
| Cholesterol | 0 mg | |
| Calcium | 32 mg | 3% |
| Copper | 0.34 mg | 38% |
| Iron | 2.8 mg | 16% |
| Magnesium | 86.9 mg | 28% |
| Manganese | 1.5 mg | 85% |
| Phosphorus | 199 mg | 28% |
| Potassium | 339 mg | 7% |
| Selenium | 19.8 µg | 36% |
| Sodium | 403 mg | |
| Zinc | 1.6 mg | 20% |
| Thiamin (vitamin B1) | 0.28 mg | 25% |
| Riboflavin (vitamin B2) | 0.08 mg | 7% |
| Niacin (vitamin B3) | 2.7 mg | 19% |
| Pantothenic acid (vitamin B5) | 0.53 mg | 11% |
| Pyridoxine (vitamin B6) | 0.31 mg | 24% |
| Folate (vitamin B9) | 88.9 µg | 22% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 9.3 mg | 2% |
| Vitamin A | 12.5 µg | 2% |
| Vitamin C | 10.1 mg | 13% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.1 mg | 7% |
| Vitamin K | 27.1 µg | 30% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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