Pan-Indian · Tiffin
Thalipeeth
Multigrain flatbread with onion and coriander
- Energy
- 293 kcal
- Protein
- 9.43 g
- Fibre
- 9.01 g
- Time
- 30 min
Per serving, 100 g (1 thalipeeth: 139 g).1 Good for breakfast or dinner.
One serving gives you
- 18%of the day’s folate
- 15%of the day’s zinc
- 14%of the day’s iron
- 36%of the day’s fibre
Nutrition facts
One serving, 100 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy293 kcal17%
Carbohydrates
- Carbohydrate43.4 g15%
- Fibre9.01 g36%
- Soluble fibre1.66 g
Fats
- Fat8.43 g17%
- Saturated fat limit1.35 g7% of limit
- Monounsaturated fat3.38 g
- Polyunsaturated fat2.65 g
- Omega-62.59 g33%
- Omega-30.06 g6%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein9.43 g19%
- Histidine208 mg35%
- Isoleucine358 mg30%
- Leucine833 mg36%
- Lysine361 mg33%
- Methionine + cystine242 mg40%
- Phenylalanine + tyrosine776 mg92%
- Threonine300 mg71%
- Tryptophan106 mg50%
- Valine416 mg53%
Vitamins
- Vitamin A12.2 µg1%
- Vitamin B10.19 mg13%
- Vitamin B20.1 mg5%
- Vitamin B31.16 mg11%
- Vitamin B50.51 mg10%
- Vitamin B60.2 mg10%
- BiotinNot in the source data
- Folate39.5 µg18%
- Vitamin B120 µg0%
- Vitamin C4.88 mg8%
- Vitamin D0 µg0%
- Vitamin E0.94 mg13%
- Vitamin K27.6 µg50%
Minerals
- Calcium59.6 mg6%
- ChromiumNot in the source data
- Copper0.41 mg24%
- IodineNot in the source data
- Iron4.02 mg14%
- Magnesium98.4 mg27%
- Manganese0.99 mg25%
- MolybdenumNot in the source data
- Phosphorus214 mg21%
- Potassium366 mg10%
- Selenium22.4 µg56%
- Sodium limit164 mg8% of limit
- Zinc1.93 mg15%
Ingredients
Weighed raw, for one serving. Telugu name after each.
10 ingredients
- Jowar jonna pindi32.5 g
- Bajra sajja pindi20 g
- Bengal gram, dal senaga pappu14 g
- Groundnut oil palli nune5 g
- Onion, big ullipaya20 g
- Coriander leaves kothimeera3 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Cumin seeds jeelakarra0.5 g
- Gingelly seeds, white nuvvulu2 g
- Iodized salt (table salt) uppu0.4 g
Method
About 30 minutes.
- 1
Grind 14 g chana dal to flour; mix with 32 g jowar flour, 20 g bajra flour, onion, coriander, chilli, cumin, sesame, salt and water into a soft dough.
- 2
Pat thin on a greased tava, make a few holes, drizzle 5 g groundnut oil and cook both sides until crisp.