Wangyache Thalipeeth are nutritious breakfast pancakes made of roasted eggplants and a spiced sorghum flour dough. The smoky flavour of the roasted eggplant is further enhanced by some common spices and condiments such as a garlic-green chilli paste, asafoetida and powdered red chillies and turmeric. Finely chopped onions and coriander are a refreshing addition that add to the succulent texture of these pancakes. Wangyache Thalipeeth are served hot with butter or yoghurt.
© Pravin Masalewale, 2020