Kitchen Recipe Collection
Indian Thalipeeth
A highly nutritious, savory, multi-grain flatbread from Maharashtra, patted out by hand and roasted with oil until crispy.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- bhajani flour (roasted multigrain mix)
- onions
- fresh coriander
- green chilies
- ginger-garlic paste
- turmeric
- red chili powder
- sesame seeds
- salt
- water
- oil
Equipment
- Mixing bowl
- Wet cloth
- Flat griddle (tawa)
Instructions
- 1
Prepare Flour
Place the Thalipeeth Bhajani (a ready-mix of roasted millet, lentil, and wheat flours) in a large bowl.
- 2
Add Vegetables
Add very finely chopped onions, fresh coriander, and crushed green chilies.
- 3
Add Spices
Add ginger-garlic paste, turmeric, red chili powder, a handful of sesame seeds, and salt.
- 4
Dry Mix
Mix everything with your hands, rubbing the onions into the flour so they release their moisture.
- 5
Make Dough
Gradually add water and knead into a soft, pliable dough. Divide into tennis-ball-sized portions.
- 6
Prepare Cloth
Wet a clean cotton cloth (or a piece of parchment paper) and spread it flat on the counter.
- 7
Pat the Dough
Place a dough ball on the wet cloth. Using wet fingers, flatten and pat the dough outward into a thin, round circle.
- 8
Make Holes
Use your finger to poke 3 to 4 holes in the flattened dough. This helps it cook evenly and crisps it up.
- 9
Heat Tawa
Heat a tawa on medium heat and drizzle some oil on it.
- 10
Transfer
Lift the cloth, invert it directly onto the hot tawa, and gently peel the cloth away from the dough.
- 11
Add Oil
Drizzle oil around the edges of the Thalipeeth and directly into the holes you made.
- 12
Cook and Serve
Cover with a lid for 2 minutes to cook the grains. Remove the lid, flip, and cook until both sides have dark, crispy brown spots. Serve hot with white butter (loni) and yogurt.
Cooking Tips
- If you don't have ready-made Bhajani flour, mix equal parts jowar (sorghum), bajra (pearl millet), besan (gram flour), and whole wheat flour.
- The onions must be chopped exceedingly fine, or they will cause the dough to break when you pat it out.
Variations
- Upvas Thalipeeth: Made during fasting using Sabudana (tapioca) and Rajgira (amaranth) flour, omitting onions and garlic.
Chef's Notes & Storage
- An incredibly wholesome, earthy, and filling breakfast that keeps you energized for hours.
Nutrition Estimate
250 calories · 7g protein · 42g carbs · 6g fat · 8g fiber per serving
