Thalipeeth
A savoury multigrain flatbread made from roasted bhajani flour, onions and spices, patted directly onto a hot tawa — a nutritious Maharashtrian breakfast staple.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Tawa
- •Bhajni flour mix
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 8 g
- carbs
- 32 g
- fibre
- 6 g
- protein
- 6 g
- calories
- 220 kcal
Instructions
- 1
Mix the bhajani flour with onion, green chilli, coriander leaves, cumin seeds, turmeric, ginger-garlic paste and salt.
- 2
Gradually add warm water. Knead it into a soft, pliable dough.
- 3
Divide the dough into portions. Use wet fingers to pat each portion into a thin round on greased parchment or banana leaf.
- 4
Poke 3-4 small holes in the centre and edges so it cooks evenly and holds oil.
- 5
Carefully flip the flattened dough onto a hot tawa (flat griddle). Gently peel off the parchment.
- 6
Drizzle oil into the holes and edges. Cover and cook on medium heat for 3-4 minutes.
- 7
Flip carefully. Cook the other side until golden brown spots appear.
- 8
Serve hot with curd (yoghurt), butter or pickle.
Chef's tips
Wet your fingers often while patting the dough so it does not stick. If bhajani flour is unavailable, mix roasted jowar, bajra, rice and chana dal flours.
Ingredient substitutions
- bhajani flour → mixed jowar and bajra flour with roasted chana dal powder
Storage
Best eaten fresh; dough can be refrigerated for a day.
Reheating
Reheat on a tawa with a little oil until warmed through.
Common mistakes to avoid
- •Making the dough too soft, which makes it hard to pat out the thalipeeth.
Serving suggestions
Cooked Thalipeeth?
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