thalipeeth recipe
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4.88 from 8 votes

Thalipeeth Recipe

Thalipeeth is a spiced flat bread made from multigrain flour. thalipeeth makes for a healthy, tasty and nutritious breakfast or snack. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: breakfasts, snacks
Cuisine: maharashtrian
Servings: 12 thalipeeth
Calories: 112kcal
Author: Dassana Amit


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


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.


Calories: 112kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Sodium: 210mg | Potassium: 87mg | Fiber: 1g | Vitamin A: 35IU | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 1.3mg