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Kuttu Thalipeeth (Buckwheat and Raw Banana Flatbread)
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Kuttu Thalipeeth (Buckwheat and Raw Banana Flatbread)

Kuttu (buckwheat)TraditionalMaharashtraLunchFlour (atta)Vegetarian

Prep 30 min · Cook 20 min · Serves 2

Make

Ingredients

  • kuttu (buckwheat flour) — 1/2 cup
  • chana flour (besan) — 1/4 cup
  • raw banana — 1
  • cumin powder — 1 tbsp
  • coriander powder — 1 tbsp
  • red chilli powder — 1 tbsp
  • turmeric powder — 1 tbsp
  • asafoetida (1 pinch)
  • coriander leaves — 5-6 sprigs (chopped)
  • green chilli — 1 (finely chopped)
  • oil — 3 tbsp
  • salt (to taste)
  • warm water (a little)

Method

  1. Toast the two flours (buckwheat and chana) in a dry kadhai, adding the chilli powder, asafoetida, turmeric and cumin powder (and the coriander powder) as they toast. Let the mixture cool.
  2. Boil the raw banana, cool it, then peel and grate or mash it finely.
  3. In a bowl combine the banana with the chopped coriander, green chilli and salt, then add the roasted flour mix and stir well.
  4. Add warm water a little at a time to make a soft dough, and divide it into balls about the size of a tennis ball.
  5. Pat each ball flat on a sheet of butter paper, wetting your fingers to spread it evenly.
  6. Heat a non-stick tawa with a few drops of oil, turn the thalipeeth onto it paper side up and peel off the paper. Poke four small holes near the centre and drop a little oil into each.
  7. Cover and cook for 3 to 4 minutes on low to medium heat, then turn carefully and cook the other side.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Adapted from FSSAI, Shree Anna (Millets) Recipes, PDF p. 146 (printed p. 132), written in our own words.