Thalipeeth Recipe – Authentic Maharashtrian Multi-Grain Flatbread
Thalipeeth (or Thalipith) is a savory, hearty flatbread popular in Maharashtra and parts of Western India. Made from a mix of roasted grains, lentils, spices, onions and herbs, this nutritious flatbread is flavorful, filling, and perfect for breakfast or as a wholesome meal.
What Is Thalipeeth?
Thalipeeth is made using a special bhajani flour — a mixture of roasted flours like jowar, bajra, rice, chana dal, wheat, etc. This gives it a rustic texture and deep, earthy flavor. Onions, green chilies, spices, and coriander are added to the dough for extra zest. Thalipeeth is typically cooked on a griddle until crisp and golden on both sides.
It is often served with butter, curd (yogurt), chutney, or pickle, making it a versatile dish for breakfast, lunch or even dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jowar (sorghum) flour | 1 cup |
| Besan (gram flour) | ¼ cup |
| Wheat flour (atta) | ¼ cup |
| Bajra (pearl millet) flour | ¼ cup |
| Rice flour | ¼ cup |
| Ginger-garlic paste | 1 tsp |
| Green chilies, finely chopped | 2 |
| Turmeric powder | ¼ tsp |
| Coriander powder | ½ tsp |
| Cumin powder | ½ tsp |
| Ajwain (carom seeds) | ¼ tsp |
| Sesame seeds (til) | 2 tsp |
| Fresh coriander, chopped | 2 tbsp |
| Onion, finely chopped | 1 |
| Salt | ½ tsp (adjust to taste) |
| Water | ~½ to 1 cup (to knead dough) |
| Oil | for cooking / roasting |
Method – Step by Step
1. Prepare the Dry Mix
- In a bowl, combine all the flours: jowar, besan, wheat, bajra, and rice flour.
- Add spices: ginger-garlic paste, chopped green chilies, turmeric, coriander powder, cumin, ajwain.
- Mix in sesame seeds, chopped coriander, chopped onion, and salt.
2. Form the Dough
- Gradually add water, little by little, and knead into a soft but firm dough.
- It should hold together without cracking at the edges.
3. Shape the Thalipeeth
- Take a small ball of dough.
- Traditionally, press it on greased butter paper or banana leaf. You can also use a greased cloth or plastic sheet.
- Flatten the dough gently into a thin disc — aim for uniform thickness for even cooking.
- Make small dimples or holes in the surface to help it cook through and allow oil to seep.
4. Cook on Griddle / Tawa
- Heat a griddle or tava on medium flame.
- Transfer the flattened thalipeeth (along with its paper/leaf if used) onto the hot griddle.
- Smear a little oil around edges.
- Cook till one side is golden brown, then flip carefully, cooking the other side similarly.
- Press gently with a spatula to ensure even contact and crisping.
- Cook both sides until golden and edges are crisp.
5. Serve Hot
Serve thalipeeth while hot. Accompaniments like butter, curd, pickle, spicy chutney, or even a side of vegetable curry enhance the experience.
Tips & Variations
- Classic Bhajani Mix: You can pre-roast the grains & lentils (like chana dal, urad dal) and then grind them to make your own bhajani flour.
- Vegetable Thalipeeth: Add finely grated vegetables like carrot, bottle gourd, spinach, zucchini to the dough for more flavor & nutrition.
- No Onion Version: If you prefer no onion (for fasting or dietary reasons), skip onion and increase herbs/spices.
- Thickness Control: Thinner thalipeeth becomes crisp; thicker gives softer interior. Adjust per preference.
- Even Cooking: Cook on medium flame to avoid burning before inside cooks fully.
- Grease Modestly: Use oil or ghee sparingly to crisp up without making it oily.
Final Thoughts
This Thalipeeth recipe brings together rustic flavors, multigrain nutrition, and traditional texture. It’s delicious, wholesome, and flexible — whether you make it plain or with veggies, pair it with curd or chutney, it always delivers.
