Thalipeeth Recipe

In Maharashtrian homes thalipeeth bhajni is made in large amounts and stored, which is then later used to make thalipeeth. Thalipeeth bhajni is multigrain flour Made with whole grains, millets and spices. Readymade thalipeeth bhajni flour is also available in markets. The thalipeeth recipe shared here uses various flours to make the mix instantly and then make these spiced flatbreads.

I have used jowar flour (sorghum flour), atta (whole wheat flour), bajra (pearl millet flour), besan (gram flour) and rice flour.You can always add the flours which you have.You can even use urad dal flour or ragi flour.For a gluten free version skip the whole wheat flour in the recipe and add ¼ cup more of the rice flour.

Just like many other Indian dishes with their variants, even the Thalipeeth Recipe has variations that are made with sabudana or sago/tapioca and rajgira or amaranth flour. These versions are mostly popular during the religious fasting season. In addition to the flours I have used in this recipe, you can add your choice of flours and make the dish even more healthy. Thalipeeth is also a street food served in some cities in Maharashtra. The street food version is made with lots of oil, but in the homes thalipeeth is made with less oil. For a low fat version, skip adding oil altogether in the recipe. Serve thalipeeth hot or warm with some white butter (loni) or curd. You can also serve it with thecha or a pickle. During winter thalipeeth makes for a nice healthy and warming food.

How to make Thalipeeth Recipe

1. In a bowl or pan take ½ cup jowar flour (sorghum flour), ¼ cup whole wheat flour (atta), ½ cup bajra flour (pearl millet flour), ¼ cup besan (gram flour) and ¼ cup rice flour.
2. Add ¼ teaspoon ajwain (carom seeds), ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder, 1 tablespoon sesame seeds and salt as required.
3. Then add ½ cup finely chopped onions, ¼ cup chopped coriander leaves, 1 green chilli (finely chopped) and 1 teaspoon finely chopped ginger. You can also add 1 teaspoon ginger-garlic paste instead of ginger.
4. Add 1 teaspoon oil.
5. Mix everything very well.
6. Then add water in parts and as required.
7. Begin to mix the dough.
8. Continue to add water in parts and mix everything to a soft and smooth dough. Dough has to manageable, moist and very smooth. Overall I added ¾ cup + 2  tablespoons water. Depending on the quality and texture of the flour, you can add less or more water.
9. Then wet a muslin cloth or a cotton kitchen napkin with water. Wrung the extra water and spread the muslin on the rolling board. The muslin should be moist. Also heat the tawa.

Making thalipeeth

10. Now take a portion of the dough. Roll in your palms and flatten it on the muslin cloth.
11. With your fingers gently press and flatten the dough to get a flatbread with ¼ inch thickness. While flattening you can sprinkle a few drops of water also on the dough.
12. Make hole in the center or make 3 to 4 holes at the sides. This helps in frying the thalipeeth well.
13. Spread some oil on the tawa. The tawa has to be hot. So you can keep it on medium to medium-high flame. Regulate the flame as required.
14. Lift the muslin cloth and gently place it with the thalipeeth side touching the tawa.
15. Now carefully peel the muslin from the rolled thalipeeth dough.
16. Peel carefully and gently as the tawa will be hot. 17. Sprinkle some oil in the holes as well as the edges. 18. Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till the base is golden and crisp. You can brown the base more if you want.
17. The top side will also change in color and texture.
18. Turn over and continue to cook the second side also till you see some brown or charred spots on them.
19. Here is the cooked and well roasted second side of the thalipeeth. Remove and serve hot.
20. If not serving hot, then you can stack the thalipeeth in a roti basket or casserole, so that they stay warm. Prepare all the thalipeeths this way.
21. Serve thalipeeth recipe with white butter or fresh curd or pickle or thecha. If you are looking for similar recipes then do check:

Bajra rotiJowar rotiMakki ki rotiAkki rotiTandoori roti

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Thalipeeth Recipe from the archives, originally published in November 2017 has been updated and republished on February 2023.

title: “Thalipeeth Recipe " ShowToc: true date: “2024-09-22” author: “Ron Wimbush”

In Maharashtrian homes thalipeeth bhajni is made in large amounts and stored, which is then later used to make thalipeeth. Thalipeeth bhajni is multigrain flour Made with whole grains, millets and spices. Readymade thalipeeth bhajni flour is also available in markets. The thalipeeth recipe shared here uses various flours to make the mix instantly and then make these spiced flatbreads.

I have used jowar flour (sorghum flour), atta (whole wheat flour), bajra (pearl millet flour), besan (gram flour) and rice flour.You can always add the flours which you have.You can even use urad dal flour or ragi flour.For a gluten free version skip the whole wheat flour in the recipe and add ¼ cup more of the rice flour.

Just like many other Indian dishes with their variants, even the Thalipeeth Recipe has variations that are made with sabudana or sago/tapioca and rajgira or amaranth flour. These versions are mostly popular during the religious fasting season. In addition to the flours I have used in this recipe, you can add your choice of flours and make the dish even more healthy. Thalipeeth is also a street food served in some cities in Maharashtra. The street food version is made with lots of oil, but in the homes thalipeeth is made with less oil. For a low fat version, skip adding oil altogether in the recipe. Serve thalipeeth hot or warm with some white butter (loni) or curd. You can also serve it with thecha or a pickle. During winter thalipeeth makes for a nice healthy and warming food.

How to make Thalipeeth Recipe

1. In a bowl or pan take ½ cup jowar flour (sorghum flour), ¼ cup whole wheat flour (atta), ½ cup bajra flour (pearl millet flour), ¼ cup besan (gram flour) and ¼ cup rice flour.
2. Add ¼ teaspoon ajwain (carom seeds), ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder, 1 tablespoon sesame seeds and salt as required.
3. Then add ½ cup finely chopped onions, ¼ cup chopped coriander leaves, 1 green chilli (finely chopped) and 1 teaspoon finely chopped ginger. You can also add 1 teaspoon ginger-garlic paste instead of ginger.
4. Add 1 teaspoon oil.
5. Mix everything very well.
6. Then add water in parts and as required.
7. Begin to mix the dough.
8. Continue to add water in parts and mix everything to a soft and smooth dough. Dough has to manageable, moist and very smooth. Overall I added ¾ cup + 2  tablespoons water. Depending on the quality and texture of the flour, you can add less or more water.
9. Then wet a muslin cloth or a cotton kitchen napkin with water. Wrung the extra water and spread the muslin on the rolling board. The muslin should be moist. Also heat the tawa.

Making thalipeeth

10. Now take a portion of the dough. Roll in your palms and flatten it on the muslin cloth.
11. With your fingers gently press and flatten the dough to get a flatbread with ¼ inch thickness. While flattening you can sprinkle a few drops of water also on the dough.
12. Make hole in the center or make 3 to 4 holes at the sides. This helps in frying the thalipeeth well.
13. Spread some oil on the tawa. The tawa has to be hot. So you can keep it on medium to medium-high flame. Regulate the flame as required.
14. Lift the muslin cloth and gently place it with the thalipeeth side touching the tawa.
15. Now carefully peel the muslin from the rolled thalipeeth dough.
16. Peel carefully and gently as the tawa will be hot. 17. Sprinkle some oil in the holes as well as the edges. 18. Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till the base is golden and crisp. You can brown the base more if you want.
17. The top side will also change in color and texture.
18. Turn over and continue to cook the second side also till you see some brown or charred spots on them.
19. Here is the cooked and well roasted second side of the thalipeeth. Remove and serve hot.
20. If not serving hot, then you can stack the thalipeeth in a roti basket or casserole, so that they stay warm. Prepare all the thalipeeths this way.
21. Serve thalipeeth recipe with white butter or fresh curd or pickle or thecha. If you are looking for similar recipes then do check:

Bajra rotiJowar rotiMakki ki rotiAkki rotiTandoori roti

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Thalipeeth Recipe from the archives, originally published in November 2017 has been updated and republished on February 2023.