Pumpkin Thalipith, a Maharashtrian delicacy my mother made to perfection, has been a family favorite as far back as I can remember, much loved by my Dad, my siblings and I. I have happy memories of coming home from school, tired and hungry, lighting up at the sight of my favorite snack. A little bit of Ghee, some sweet and spicy lemon pickle for contrast, and I was in my own private heaven, my hunger sated and my tiredness gone.
As my siblings and I have raised our own families, the love for this Pumpkin Thalipith has extended even further, to our spouses and children. I also remember the delighted smiles of various members of our extended families when they visited us and saw what Mom had made.
Seemingly simple fare, making a light and fluffy Pumpkin thalipith, I discovered, needs meticulous attention to detail. It took me a while to master all the details, and I’m still not entirely convinced that I’ve finally ‘got it down’!
To Mom’s great amusement, I used to watch her like a hawk, trying to file away all the little things she did – how long she cooked the pumpkin (in the pressure cooker), how and when she mashed it, how she vigorously whipped some of the ingredients, and gently folded in the others with a very light hand; how she deftly and quickly spread it on the pan, how she cooked it, nice and slow…. I knew the secrets were in all of those details, because as I had learned, if you missed one detail, the Thalipith would most certainly not be like hers. Oh, it would be edible of course, but not quite up to the mark!
The difference between average and simply outstanding cannot be captured by mere words in a recipe, no matter how detailed. One had to watch the maestro in action, remaining fully focused every moment while doing so, and even then, it might not work when one tried to replicate it!
How come? Well, it’s in the execution, of course! You think you’ve got it, that surely this time it would be perfect, but then, unwittingly perhaps, you might actually forget to execute some detail or another, and your very discerning taste-buds will quickly let you know. Oops! What did I forget to do this time?!
I have tried to capture in the recipe, all my detailed observations and tips and tricks, so that you might enjoy making (and eating!) this delightful Pumpkin Thalipith the way my Mom did!
With great love and gratitude in my heart, I’m launching this blog today, on Mom’s first birthday after she passed away a few months ago. This is my humble tribute to Mom, who strived for excellence in everything she did, and always urged me to cultivate patience and attention to detail in everything I did – lessons I’ve taken to heart!
Other Maharashtrian Recipes to try
Would you like to try other Maharashtrian recipes as well? I have posted several that you might want to try:
- Sweet Banana Thalipith – similar to this pumpkin thalipith, except made with ripe bananas… like banana bread!
- Kobee Bhaath – special occasion rice dish, savory rice dish, with cabbage and Goda Masala, the quintessential Maharashtrian spice mixture
- Ambaadichi Bhaaji – tongue-tickling dish, made with Ambaadi greens
- Matkichi Usal – tangy and sweet-spicy, made with sprouted Matki (a legume bean, similar to Mung)
- Dinkaachey Laadoo – sweet, crunchy, nutty “balls”, made with edible gum
- Danyaachey Ladoo – sweet, crunchy, nutty “balls”, made with roasted peanuts
- And so many more…!!
Please do leave a review and star rating when you try a recipe… I’d love to receive your feedback! Many thanks
Special Diets
This Pumpkin Thalipith recipe is vegetarian, vegan and soy-free. To make it nut-free, use a mild-flavored nut-free oil you like – canola works very well. I have not tried making it with gluten-free flours, but it should work well, I think. If anyone tries it, please let me know how it turns out, so I can update this post. Thanks!
Make it, share it with friends and family…. Please leave a review and star rating. Thanks a bunch!
Enjoy!
Pumpkin Thalipith – A Maharashtrian Delicacy
Equipment
- pressure cooker preferred, (but not essential) for cooking pumpkin. the pumpkin may also be cooked in the microwave, or with a little water in a saucepan, directly on the stove-top.
- 2 10-inch (25 cm) non-stick griddles/frying pans, with well fitting lids If only one pan is available: the procedure will need to be modified slightly, and is described separately in the main recipe directions
- cooling rack to allow the cooked thalipith to cool without getting soggy
- a large sturdy spatula/turner for flipping the delicate thalipith
Ingredients
- 1.5 cups Pumpkin cooked and mashed; if not available, use butternut squash or Kabocha squash
- 1 tbsp Oil peanut oil preferred; for nut-free thalipith, use a mild nut-free oil – canola oil works well
- 6 tbsp Jaggery if not available, light brown sugar or white sugar is OK
- 1.5 cups Whole wheat chapati flour Indian chapati flour is best; if not available, see Recipe Notes for alternatives
- 1.5 tsp Baking powder
- 1/8 tsp Salt
- 1/4 tsp Clove powder
for pan-roasting
- 1 tbsp Oil peanut oil preferred; for nut-free thalipith, use a mild nut-free oil – canola oil works well
Instructions
- Peel and cut pumpkin
- Place in a pressure cooker insert container – do not add water. Cook at full pressure for 6-7 min. Remove from the hot burner and set aside for pressure to release normally – 8-10 min. If not using a pressure cooker, you can cook it on the stove-top in a saucepan or in the microwave, as described below.Stove-top:Place the pumpkin with 1/2 cup water, cover and cook on low heat for about 15 min. Check periodically to ensure that it is not burning, add 1-2 tbsp of water if needed. Microwave:Place in a microwave safe bowl with 1/4 cup water, cover with a vented lid, and cook on 60 % power for 8-10 min. If it is still firm, add a little water 1-2 tbsp and cook on Hi for 2-3 min longer.
- Meanwhile, prepare and set out the remaining ingredients: mix the wheat flour with baking powder.and clove powder (if using). Divide the mixture into 3 equal portions (1/2 cup each). Each portion will make one thalipith.
- Measure out the jaggery powder. If the jaggery is in "chunks", slice it carefully to small pieces, so that will dissolve easily when mixed with the pumpkin.
- Remove the cooked pumpkin from the pressure cooker. You will notice that some water has accumulated in the container. Transfer the pumpkin and all the liquid to a medium-large mixing bowl.
- Mash the pumpkin thoroughly with the back a fork while it is still steaming hot. If the pumpkin was cooked earlier and has become cold and a bit firm, you can heat it for a few min to re-soften it before mashing.
- Add the oil, salt and jaggery to the pumpkin and beat vigorously – either by hand or with a whisk, till it becomes sooth and creamy – 2-3 minutes.Note: The sugar and salt will make the mixture become a bit "runny"- that's normal and just fine.
- Divide the pumpkin mixture into 3 equal portions, keeping one portion in the mixing bowl itself.The rest of the procedure depends on how many frying pans are available: please follow the procedure that is most suitable for you.
For working with TWO 10-inch non-stick frying pans with lids
- Prepare two 10-inch non-stick frying pans: use your fingers or a brush to spread 1/2 tsp oil and set aside.
- Make batter for 2 thalipiths to be cooked on two pans at the same time; The batter for the 3rd thalipith must be made later, after the first 2 thalipiths are done. Add one portion of the separated pumpkin mixture to the portion already in the mixing bowl; keep aside the 3rd portion for mixing later. Also combine 2 portions of the dry flour mixture: keep aside the 3rd portion portion for mixing later
- Gently, but quickly, fold in the dry flour mixture (for 2 thalipiths) into the whipped pumpkin-jaggery mixture; this should not take more than 30 seconds. If it looks too dry, add up to 2 tsp water (a little at a time) to make a loose, almost batter-like fluffy dough. Do NOT over-mix, otherwise the thalipith will become tough and chewy (rather than soft and puffy). Divide into 2 roughly equal portions.
- Transfer one portion to each prepared frying pan. Wet your fingers in a bowl of water, and with a very light touch, pat and spread out the fluffy dough to make a 6-7 inch (15-18 cm) circle. To ensure a soft and spongy thalipith, do not make it too thin by spreading to the edges of the pan. With a wet finger, poke 4-5 "holes" through the dough – about 1/4 inch (1/2 cm) diameter. Place a few drops of oil in each of these "holes" and around the outer edges of the dough. Cover and start cooking the thalipith – high heat for 1 min, then low-medium heat for 6-7 min.
- Immediately after you have started cooking the first thalipith, repeat the procedure for the 2nd portion of dough in the other pan, and start cooking that too.
- Remove the lid on the first pan (after 6-7 min) and check to ensure that the thalipith is not burning at the bottom – adjust the heat if it looks like it might start to burn. It should look puffy and almost cooked – the surface will look dry and it will have changed color a bit. The "holes" will seem to have shrunk in size as the dough around it puffed, swelled and spread into the "holes". Add a few more drops of oil, if needed, replace the lid, and continue to cook for 3-4 min longer.
- Using a large spatula, gently loosen the thalipith around the edges, then, in one swift motion, lift it and flip it. It should be a rich golden brown all the the way around.Note: Try to do this in one clean, quick motion – otherwise the thalipith might break apart! (It will still taste great of course, but will become a bit messy to finish cooking
- Add a few more drops of oil through the holes and around the sides. Cover and continue to cook for 6-7 min longer, until the bottom side has rich golden brown spots as well. it will not be as evenly browned as the other side – that is perfectly normal.
- After the thalipith is fully cooked, set it aside to cool for a couple of minutes, then transfer to a cooling rack, if you plan to eat it later. Otherwise, cut into quarters and serve immediately. The second thalipith should be ready within minutes of the first one.
- Wait for the first pan to cool down a little, about 5 min, before beginning to mix the batter-dough for the third thalipith (with the saved portions of pumpkin and dry flour mixture). Repeat the procedure described above to cook the 3rd thalipith .
For working with ONE 10-inch non-stick frying pan with a lid
- Prepare the 10-inch non-stick frying pan: spread 1/2 tsp oil and set aside.
- Gently, but quickly, fold in one portion of the dry flour mixture (for one thalipith) into the whipped pumpkin mixture; this should not take more than 30 seconds. Do NOT over-mix, otherwise the thalipith will become tough and chewy (rather than soft and puffy). Follow the steps described above for the cooking the thalipith. After the thalipith is fully cooked, set it aside to cool for a couple of minutes, then transfer to a cooling rack, if you plan to eat it later. Otherwise, cut into quarters and serve immediately.
- Wait for the pan to cool down a little, about 5 min, before beginning to mix the batter-dough for the second thalipith (you cannot spread the dough on the pan if it is too hot). Repeat procedure for the 3rd thalipith.
To serve
- Cut into quarters and serve hot with butter, ghee, spicy Indian-style pickles (lemon, mango, etc.)Enjoy!
Notes
Important Details when making this thalipith
Although easy to make, this thalipith requires careful attention to certain details in order to become fluffy and soft.- First of all, the pumpkin needs to be cooked very soft, so that it can be mashed well.
- Then it must be vigorously beaten with the oil and jaggery till it becomes smooth and creamy.
- Once the flour is folded in, you must have the right consistency –
- It must be a very soft dough – almost runny (like a batter):
- So that it can be spread on the pan in a matter of seconds.
- It must be a very soft dough – almost runny (like a batter):
- Then one must start cooking it immediately
- Otherwise the fluffiness caused by the baking powder will be lost and your thalipith will be dense.
- This recipe makes 3 thalipiths.
- If one has 3 frying pans and stove-top burners to cook all three at the same time, then there is no need to make the dough in portions.
- It can be made all at once, divided and spread on the 3 pans and cooked simultaneously.
- Then, the three thalipiths might need to be made one after the other, with at least 5 min (for the pan to cool down) between batches.
- Since each batch takes about 16-18 min to be done, it is best to mix the dough for the subsequent batches while waiting for the pan to cool down.
- Otherwise, the first batch will be nice and fluffy, while the last batch will be flat and dense
- Because: the effect of the baking powder will have been lost during the waiting time before cooking.
- Otherwise, the first batch will be nice and fluffy, while the last batch will be flat and dense
Don’t have Whole Wheat Chapati flour (also called Atta)?
The texture of the Thalipith is affected by the amount of gluten in the flour. Whole Wheat Chapati flour (Atta) typically has less gluten than American Whole Wheat flour. High gluten flour can make the Thalipith a bit tough and chewy, rather than soft and fluffy. So: Instead of 1/2 cup Chapati flour (Atta), use one of the following combinations with American whole wheat flour. Each combination will obviously have its own flavor variation, different from Chapati Atta.- 6 tbsp American Whole Wheat flour + 2 tbsp oat flour
- 6 tbsp American Whole Wheat flour + 2 tbsp buckwheat flour
- 6 tbsp American Whole Wheat flour + 2 tbsp quinoa flour
- 6 tbsp American Whole Wheat flour + 2 tbsp almond flour
- 6 tbsp American Whole Wheat flour + 2 tbsp brown rice flour
Don’t have Jaggery?
Now worries… you can use any other sugar you like/have. Naturally, each variety will impart its own unique flavor to the Thalipith. Try one of these “dry” sugars (1:1 replacement for Jaggery powder):- refined/unrefined granulated sugar
- light brown sugar – I do not recommend dark brown sugar
- coconut sugar powder
- muscovado powder
- piloncillo powder
- panela powder
- etc.
- Definitely NOT what you want.
- How to adjust?
- Don’t use any water when you mix the dough – the liquid from the sweetener will probably be just enough to give you the consistency you need without adding any water. If it looks a bit dry, splash 1-2 tsp water as needed to make a very soft, fluffy dough.
- Don’t use any water when you mix the dough – the liquid from the sweetener will probably be just enough to give you the consistency you need without adding any water. If it looks a bit dry, splash 1-2 tsp water as needed to make a very soft, fluffy dough.
Storing leftovers:
Store leftover thalipith in a lidded container in the refrigerator or freezer. In Refrigerator:- Consume within 2-3 days
- Reheat before serving:
- On the stove-top – in a pan, covered, on low heat, till heated through
- about 1 minute
- In the microwave: in a glass/ceramic plate, covered , on Hi for 10-15 seconds
- Do NOT heat longer, otherwise the thalipith might become tough
- On the stove-top – in a pan, covered, on low heat, till heated through
- Good for 3-4 weeks, possibly longer
- Reheat before serving: allow to thaw, at least partially, in a plate on the counter for about 15-20 min
- On the stove-top – in a pan, covered, on low heat, till heated through
- about 1-2 minutes
- In the microwave: in a glass/ceramic plate, covered, on Hi for 10-15 seconds
- Do NOT heat longer, otherwise the thalipith might become tough
- if need be, repeat heating on Hi for 5-6 seconds
- Do NOT heat longer, otherwise the thalipith might become tough
- On the stove-top – in a pan, covered, on low heat, till heated through
My mom would make this pancake with over ripe bananas and without the baking powder. We called it Dhebra and ate it with a sweet lime pickle. ?
Yep! that is delicious too!
Looks delicious! Lovely recipe! Definitely one of my favourite snacks.
Mine Too!!
Aji used to make the best ! ?
Did not knomw this delicasy.
Mom used to make it frequently, because we all loved it so much!
Loved the title and logo of the blog- very innovative and apt.
The trade secret of this popular recipe seems to be the very unusual ingredient- clove powder.
Though I would also love to experiment with the Cinnamon powder
(In lieu of clove powder)for its aroma n inherent sweetness.
This looks like a combination of Ghavane and thalipith.
For me thalipith is synanomous with something very खुसखुशीत, तिखट, crispy
So I would rather call this as sweet pumpkin Pancake being soft and pluffy because of the baking powder
One suggestion – for the understanding of non Maharashtrians
and non Indians ,after thalipith, it
Should be mentioned as pancake in the bracket.
The recipe is too elaborative and could have been condensed .
I wonder whether the young generation will have so much time to read through the lengthy text.
There is repeation of photos .
You have taken Great efforts in detailing the recipe. The Notes section is indeed appreciated.
Thanks for your suggestions and comments. I’m very new at this, so feedback is extremely critical for me to develop my abilities in this sphere. Want to share a thought about cinnamon: I actually do sometimes use cinnamon and love it, but, cinnamon in “sweet” recipes is a very Western idea – in my experience, Cinnamon is rarely used in such dishes in India. However, cloves are used in ‘sweet’ things like Keshari Bhaat, Narali Bhaat, etc.
Also, I have grown up with many varieties of Thalipith, sweet as well as savory – to me, the word thalipith is more about the technique of how it is made, by spreading the dough on the griddle, rather than whether it is sweet or savory.
I will include the “pancake” suggestion when I edit it – I had initially included it, then for reason, decided to delete it! Thanks!
This looks like an innovative recipe. Would love to see other Thalipeeth recipes too
It is actually not especially innovative. My Mom used to make it all the time! Will be posting other traditional as well as innovative Thalipeeth recipes soon.