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 | Gram Flour |
|
1 cup | Rice flour |
|
1 cup | Onion , finely chopped |
|
1 cup | Carrot , grated |
|
1/2 cup | Cilantro , chopped |
|
1 tablespoon | Sesame Seed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Ajwain |
|
1 teaspoon | Salt |
|
1 teaspoon | Garam masala |
|
1 tablespoon | Oil , for cooking |
|
— | Water , as needed |
Instructions
- 1 In a large mixing bowl, combine jowar flour, besan, and rice flour.
- 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 Mix all the ingredients well.
- 4 Gradually add water to the mixture and knead into a soft dough. The dough should not be too sticky or too dry.
- 5 Divide the dough into small portions and roll each portion into a ball.
- 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 Heat a tawa (griddle) on medium heat and add a little oil.
- 8 Carefully transfer the flattened dough onto the hot tawa.
- 9 Cook on one side until golden brown, then flip and cook the other side, adding more oil as needed.
- 10 Repeat the process with the remaining dough balls.
- 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.