Papaya Thalipeeth Recipe – Easy Rajgira Flour & Lahhi Snack

Last Updated on 4 months by Neha Deshmukh

Papaya Thalipeeth Recipe – Easy Rajgira Flour & Lahhi Snack

Introduction

Okay, let’s be real – sometimes you just need a snack that’s both satisfying and feels good to eat. This Papaya Thalipeeth recipe is exactly that! I first stumbled upon this while looking for ways to use up some ripe papaya, and honestly, it’s become a regular in my kitchen. It’s a delightful mix of textures and flavors, and surprisingly easy to make. Plus, it’s packed with goodness from rajgira flour and other wholesome ingredients. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average snack. It’s a fantastic way to enjoy the subtle sweetness of papaya in a savory form. It’s also a brilliant way to incorporate some superfoods like rajgira (amaranth) into your diet. And if you’re looking for a vrat (fasting) friendly option, you’ve hit the jackpot! It’s quick to prepare, and the results are seriously delicious.

Ingredients

Here’s what you’ll need to whip up these tasty thalipeeths:

• 2 cups Grated Raw Papaya (about 300g)
• 1.5 cups Rajgira (Amaranth) Flour (about 180g)
• 0.5 cup Rajgira Laahi (Puffed Amaranth) (about 50g)
• 0.75 cup Rajgira Laahi (for coating) (about 75g)
• 0.5 cup Upwas Bhajani (about 60g)
• 0.5 teaspoon Red Chili Powder (about 2.5g)
• 0.5 teaspoon Sugar (about 2.5g)
• 2 tablespoon Roasted Peanut Powder (about 20g)
• 0.5 teaspoon Cumin Powder (about 2.5g)
• 3-4 tablespoon Buttermilk (about 45-60ml)
• 1 tablespoon Chopped Coriander
• Salt to taste
• As needed Ghee (or oil)

Ingredient Notes

Let’s talk ingredients! These aren’t just random things thrown together – each one plays a role.

• Rajgira Flour (Amaranth): This is a powerhouse of protein and nutrients. It’s naturally gluten-free and has a slightly nutty flavor. You can find it at most Indian grocery stores or online.
• Rajgira Laahi (Puffed Amaranth): These little puffs add a lovely crunch and a unique texture. They’re also a great source of fiber.
• Upwas Bhajani: This is a special flour blend commonly used during fasting periods in Maharashtra, India. It usually contains a mix of flours like jowar, bajra, and rice. If you can’t find it pre-made, you can find recipes online to make your own!
• Papaya: Don’t be afraid to use slightly unripe papaya for this recipe – it gives the thalipeeth a nice texture. The sweetness of the papaya balances the spices beautifully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, combine the grated papaya, rajgira flour, ½ cup rajgira laahi, upwas bhajani, chili powder, sugar, peanut powder, cumin powder, coriander, and salt.
2. Gradually add the buttermilk, mixing well after each addition. You want to form a medium-soft dough – not too sticky, not too dry.
3. Spread the remaining ¾ cup of rajgira laahi on a clean plastic sheet or plate.
4. Take a small portion of the dough and shape it into a ball. Gently flatten it into a disc, and coat both sides with the rajgira laahi. Make a small hole in the center – this helps it cook evenly.
5. Heat a griddle or flat pan over medium heat. Add a teaspoon of ghee (or oil).
6. Place the thalipeeth on the hot griddle and cook for about 2 minutes per side, or until golden brown and crispy. Add more ghee around the edges as needed.
7. Repeat with the remaining dough.

Expert Tips

• Don’t overwork the dough! Just mix until everything is combined.
• If the dough is too sticky, add a little more rajgira flour. If it’s too dry, add a tiny bit more buttermilk.
• Cooking on medium heat prevents burning and ensures the thalipeeth cooks through.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Simply swap the ghee for a plant-based oil like coconut oil or avocado oil.
• Gluten-Free: This recipe is naturally gluten-free, thanks to the rajgira flour!
• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper or increase the amount of chili powder. My friend loves to add a dash of garam masala too!
• Navratri/Fasting Adaptation: This recipe is already perfect for fasting, but double-check that your upwas bhajani doesn’t contain any ingredients you avoid during your fast.

Serving Suggestions

These thalipeeths are delicious on their own, but even better with a side!

• Serve warm with a dollop of butter or ghee.
• Pair with your favorite chutney – mint-coriander chutney or sweet tamarind chutney are both fantastic.
• A side of yogurt (if not fasting) adds a cooling contrast.

Storage Instructions

Leftover thalipeeths can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a griddle or in a toaster oven to restore their crispness.

FAQs

• What is Rajgira flour and where can I find it? Rajgira flour, also known as amaranth flour, is a gluten-free flour made from amaranth seeds. You can find it at Indian grocery stores, health food stores, or online.
• Can I use a different type of flour instead of Rajgira flour? While rajgira flour gives this thalipeeth its unique flavor and texture, you could try using a mix of other gluten-free flours like jowar or bajra flour. But the result won’t be quite the same!
• What is Upwas Bhajani and what are its benefits? Upwas Bhajani is a flour blend used during fasting in Maharashtra. It’s nutritious and provides sustained energy.
• Can I make the dough ahead of time? Yes, you can! Just store the dough in an airtight container in the refrigerator for up to a day. You might need to add a splash of buttermilk to loosen it up before shaping the thalipeeths.
• How can I adjust the sweetness level in this recipe? Feel free to adjust the amount of sugar to your liking. You can also add a touch of jaggery for a more traditional flavor.