thalipeeth recipe | instant thalipeeth recipe | maharashtrian thalipeeth recipe

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Instant thalipeeth recipe with step by step pics. Thalipeeth is a spiced flat bread made from multigrain flour. thalipeeth makes for a healthy, tasty and nutritious breakfast or snack. You can even pack them in lunch box.

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.

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 thalipeeth with thecha or a pickle. during winter thalipeeth makes for a nice healthy and warming food.

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thalipeeth recipe

Thalipeeth Recipe

4.91 from 10 votes
Thalipeeth is a spiced flat bread made from multigrain flour. thalipeeth makes for a healthy, tasty and nutritious breakfast or snack. 
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Cuisine Maharashtrian
Course: Breakfast, Snacks

Servings 12 thalipeeth
Units

Ingredients

for making thalipeeth dough

  • ½ cup jowar (sorghum flour)
  • ¼ cup atta (whole wheat flour)
  • ½ cup bajra (pearl millet flour)
  • ¼ cup besan (gram flour)
  • ¼ cup rice flour (chawal ka atta)
  • ¼ teaspoon ajwain (carom seeds)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chilli powder
  • ½ teaspoon cumin powder (jeera powder)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 tablespoon sesame seeds
  • 1 medium onion or ½ cup finely chopped onions
  • 1 teaspoon finely chopped ginger
  • ¼ cup chopped coriander leaves
  • 1 green chilli - finely chopped
  • 1 teaspoon oil
  • salt as required
  • ¾ cup + 2 to 3 tablespoons water or add as required

other ingredients

  • oil as required for roasting

Instructions

making thalipeeth dough

  • First take all the flours, spice powders, carom seeds, sesame seeds, onions, ginger, green chili, coriander leaves and salt in a mixing bowl or pan. 
  • Add 1 teaspoon oil.
  • Mix everything very well.
  • Then add water in parts and as required.
  • Begin to mix the dough.
  • Continue to add water in parts and mix everything to a soft and smooth dough. Dough has to manageable, moist and very smooth. Depending on the quality and texture of the flour, you can add less or more water.

making thalipeeth

  • 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.
  • Now take a portion of the dough. Roll in your palms and flatten it on the muslin.
  • 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.
  • Make hole in the center or make 3 to 4 holes at the sides. This helps in frying the thalipeeth well.
  • Spread a bit of oil on the tawa. The tawa has to hot. So you can keep it on medium to high flame. Regulate the flame as required.
  • Lift the muslin cloth and gently place it with the thalipeeth side touching the tawa.
  • Now carefully peel the muslin from the rolled thalipeeth dough.
  • Sprinkle some oil in the holes as well as the edges.
  • Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till you the base is golden and crisp. You can brown the base more if you want.
  • Turn over and continue to cook the second side also till you see some brown or charred spots on them.
  • Remove and serve thalipeeth hot.
  • 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.
  • Serve thalipeeth recipe with white butter or fresh curd or pickle or thecha.

Nutrition Info Approximate values

Nutrition Facts
Thalipeeth Recipe
Amount Per Serving
Calories 112 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 210mg9%
Potassium 87mg2%
Carbohydrates 17g6%
Fiber 1g4%
Protein 2g4%
Vitamin A 35IU1%
Vitamin C 1.2mg1%
Calcium 14mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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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.

making thalipeeth recipe

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.

making thalipeeth recipe

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.

making thalipeeth recipe

4. Add 1 teaspoon oil.

making thalipeeth recipe

5. Mix everything very well.

making thalipeeth recipe

6. Then add water in parts and as required.

making thalipeeth recipe

7. Begin to mix the dough.

making thalipeeth recipe

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.

making thalipeeth recipe

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 recipe

Making thalipeeth

10. Now take a portion of the dough. Roll in your palms and flatten it on the muslin cloth.

making thalipeeth recipe

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.

making thalipeeth recipe

12. Make hole in the center or make 3 to 4 holes at the sides. This helps in frying the thalipeeth well.

making thalipeeth recipe

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.

making thalipeeth recipe

14. Lift the muslin cloth and gently place it with the thalipeeth side touching the tawa.

making thalipeeth recipe

15. Now carefully peel the muslin from the rolled thalipeeth dough.

making thalipeeth recipe

16. Peel carefully and gently as the tawa will be hot.

making thalipeeth recipe

17. sprinkle some oil in the holes as well as the edges.

making thalipeeth recipe

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.

making thalipeeth recipe

19.  the top side will also change in color and texture.

making thalipeeth recipe

20. Turn over and continue to cook the second side also till you see some brown or charred spots on them.

making thalipeeth recipe

21. Here is the cooked and well roasted second side of the thalipeeth. Remove and serve thalipeeth hot.

thalipeeth recipe

22. 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.

thalipeeth recipe

23. Serve thalipeeth recipe with white butter or fresh curd or pickle or thecha.

instant thalipeeth recipe

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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8 Comments

  1. Is it possible to make without rice flour? In our house, bajra taste is not appreciated much so if I have to skip bajra and use ragi and/or urad flour then how would the proportions vary? Also does it stay soft for longer time? Thanks in advance.

    1. Yes, you can use any flour – does not matter. I also make with ragi flour at times. It does not stay soft for a long time. The softness varies with the proportions and type of flour added. The proportions for replacing bajra flour will be:

      Rice flour – total of ½ cup [here you can add ¼ cup (wheat flour) atta more so that it is balanced with the rest of the ingredients like the spices and herbs]
      Ragi Flour – ½ cup
      Urad flour – ½ cup

  2. Perfect …all of your receipe are perfect and nicely explained… pictures are clear. All Maharashtrian receipe. Very quickly I can check. I googled your vegreceipes first.

    1. thank you tulsi for this lovely comment. so glad to read. thanks again and happy cooking.

  3. Hi Dassana,
    Awsome recipe !
    Can I make thalipeeth only with wheat flour and besan ? If yes, how much quantity of besan should I use ? Can I add rava in this ?5 stars

    1. hi aishwarya, firstly thanks. you can make thalipeeth with besan and wheat flour. you can add rava also. use half cup each of atta and besan. add 2 tablespoons rava. add less water and make the dough. reduce the spices and herbs also. hope this helps.

  4. Hi Dassana,
    Thank you so much for adding Thaleepeeth receipe.I always thought why you never added this receipe, Trust me even yesterday I thought the same.5 stars

    1. Welcome Vaishali. It was in my mind also for a long time. But you know Indian cuisine is so big to cover, So some good recipes are still not on the blog.