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–+ servings
pumpkin thalipith

Pumpkin Thalipith - A Maharashtrian Delicacy

Mash cooked pumpkin and beat with oil and jaggery until fluffy. Mix whole wheat flour, baking powder and clove powder. Gently fold in the flour into the pumpkin mixture, then spread on a greased griddle and cook on low heat, covered, until golden brown. Then flip and cook until golden brown on the other side as well. Serve hot, with butter, Ghee and spicy pickles. Enjoy!
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Prep Time 20 minutes
Cook Time 45 minutes
resting time for pressure cooker to release pressure 10 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 people
Calories 303 kcal

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.
    fold in the flour for thalipith
  • 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!
    pumpkin thalipith

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.
  • 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 is why it is critically important for the batter-like dough to be made in portions that can be cooked right away.
  • 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.
However, that may not be possible for everyone! What if you have only ONE 10-inch pan?
  • 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.
 
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.
However, if you want to use a "liquid" sugar, like molasses, honey, maple syrup, etc., this can affect the consistency of your dough: it might become too runny!
  • 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.
I have not tried using artificial sweeteners, so I cannot comment on whether they're suitable, although I don't see any reason why they might not be. Again, it will be important to make sure the dough mixture is soft, but not runny.
 
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
In Freezer:
  • 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
 
 

Nutrition

Calories: 303kcalCarbohydrates: 55gProtein: 6gFat: 8gSaturated Fat: 6gSodium: 233mgPotassium: 311mgFiber: 5gSugar: 20gVitamin A: 3703IUVitamin C: 4mgCalcium: 119mgIron: 2mg
Keyword chapati flour, clove powder, flatbread, jaggery, Maharashtrian food, pumpkin, sweet snack, Thalipith, whole wheat flour
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