Thalipeeth

Thalipeeth

Thalipeeth

Veg

A thick, hearty multigrain flatbread made from bhajani flour — a pre-roasted mix of rice, jowar, bajra, chana dal, coriander seeds, and cumin — patted directly onto a wet tawa and cooked with a hole poked in the centre for even heat. A breakfast staple across Maharashtra, eaten with white butter (loni) or yoghurt.

Cuisines

Mysore Malvani Vidarbha Saraswat Kolhapuri Maharashtrian

Best for

Breakfast Lunch

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

1 cup jowar flour
1 cup besan (gram flour)
1 cup rice flour
1 cup finely chopped onions
1 cup grated carrot
1/2 cup chopped coriander leaves
1 tablespoon sesame seeds
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon ajwain (carom seeds)
1 teaspoon salt
1 teaspoon garam masala
1 tablespoon oil
— water as needed
— oil for cooking

Instructions

  1. 1 In a large mixing bowl, combine jowar flour, besan, and rice flour.
  2. 2 Add chopped onions, grated carrot, coriander leaves, sesame seeds, cumin seeds, red chili powder, turmeric powder, ajwain, salt, garam masala, and 1 tablespoon of oil to the flour mixture.
  3. 3 Mix all the ingredients well.
  4. 4 Gradually add water to the mixture and knead into a soft dough. The dough should not be too sticky or too dry.
  5. 5 Divide the dough into small portions and roll each portion into a ball.
  6. 6 On a plastic sheet or banana leaf, flatten each dough ball into a thin circle using your fingers, ensuring it doesn't tear.
  7. 7 Heat a tawa (griddle) on medium heat and add a little oil.
  8. 8 Carefully transfer the flattened dough onto the hot tawa.
  9. 9 Cook on one side until golden brown, then flip and cook the other side, adding more oil as needed.
  10. 10 Repeat the process with the remaining dough balls.
  11. 11 Serve hot with yogurt or pickle.

Tips

Ensure the dough is soft and pliable for easy flattening. Use a damp cloth to cover the dough balls to prevent them from drying out.