Instant, fragrant, and lightly spiced Indian savory flatbread – Thalipeeth is made using a combination of flour. It is a Maharashtrian dish made for breakfast and can be eaten as lunch, dinner, or snack.
The ingredients used in this recipe are wholesome, healthy, hearty, and filling. This flatbread recipe is an excellent balance of all the essential nutrients in one meal.
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About Thalipeeth
Thalipeeth is a traditional Maharashtrian flatbread named for how the dough is pressed using the palm to shape it.
Thalipeeth is flattened into discs with palms because the dough does not contain enough gluten, making it hard to roll or stretch into shape.
And that is the reason; in some regions, thalipeeth is also called dhapata. Dhapata means to pat (into shape).
Thalipeeth is made with Jowar, bajri, gram, rice, and wheat flour. I like to add some oat flour as well to make it heartier. The mix of flour is called Bhajni in the Maharashtrian language.
In Maharashtrian homes, thalipeeth bhajani is made in large amounts and stored, later used to make thalipeeth.
Readymade thalipeeth bhajani flour is also readily available in markets.
Chopped onions, cilantro, dry spices, garlic, and green chilies are added to the Thalipeeth flour and kneaded into a soft dough.
Then the dough ball is patted flat on a griddle/tawa or flat surface lined with wet muslin cloth.
Next, shallow fried in ghee and served with Makhan (loni), Dahi (Curd), and a fiery thecha.
It tastes so good with so many health benefits that you can go for a second or even a third without guilt. During winter, thalipeeth makes for an excellent healthy and warming food.
Ingredients required To make Thalipeeth
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Flour – I have used a combination of jowar, bajri, whole wheat, oats, rice, and gram flour. Feel free to use it according to the availability and your liking.
- Dry spices: Kashmiri red chili powder, turmeric powder, cumin-coriander powder, and salt is used here.
- Aromatics – onion and garlic. If you are making the Jain version, skip these ingredients.
- Herb: Cilantro gives a lovely aroma and flavor to the thalipeeth. You can also add fenugreek leaves or spinach.
- Cumin seeds and sesame seeds.
- Green chilies – For a spice kick. You can skip it if you are making it for kids.
- Oil or ghee – for shallow frying the flatbread.
Step-by-step process
Making Thalipeeth Dough
- First, take all the flour, Onion, cilantro, garlic, green chili, cumin-coriander powder, chili powder, Salt, turmeric powder, sesame seeds, and cumin seeds in a mixing bowl. Mix everything very well.
- Then add water in parts and as required. Start kneading the dough. Add water in batches and mix everything to a soft and smooth dough. The dough has to be manageable, moist, and very smooth. Cover the dough with a damp cloth and rest for 10 minutes.
Note: Add less or more water, depending on the quality of the flour.
Making Thalipeeth
- Wet a muslin cloth or a cotton kitchen towel with water. Squeeze the extra water and spread the muslin on the rolling board.
- Note: The cloth should be moist.
- Now take a portion of the dough. Roll in your palms and place the dough ball on the wet muslin cloth.
- Dip your fingers in water, and with your wet fingers, gently press and flatten the dough to get a flatbread with ¼ inch thickness. While flattening, you can dip your fingers again in the water. For better understanding, refer to the video below in the recipe card.
- Make 3 to 4 holes in the center. This helps in frying the thalipeeth well.
- Heat a tawa well.
- Lift the muslin and gently place it with the thalipeeth side touching the tawa.
- Now carefully and slowly lift the muslin from the rolled thalipeeth dough. Add some ghee or oil in the holes as well as the edges.
- Cover with a lid and let the thalipeeth cook for 2 to 3 minutes on medium flame or till the base is golden and crisp.
- Flip the thalipeeth, apply ghee or oil, and cook the second side until you see brown or charred spots. Take it out on a plate.
- Before making the next thalipeeth, dip the muslin in the water again. Squeeze out the water. And make the thalipeeth as above.
- Prepare all the thalipeeths this way.
- Serve thalipeeth recipe with white butter, fresh curd or pickle, or thecha.
Notes and pro-tips
- While kneading the dough, add water as needed. Depending on the quality of flour used, you may need more or less water.
- Adjust the green chili and red chili to your spice level. You can also skip green chili if you are making it for kids.
- I have ground-rolled oats in my grinder to make Oats flour at home.
- For a gluten-free version, skip the whole wheat flour in the recipe and add ¼ cup more rice flour or tapioca flour.
- For the Vegan version, use oil instead of ghee while shallow frying the thalipeeth.
- You can prepare the flour mix, aka bhajani flour, well ahead in advance for future use and can be stored in an airtight container.
- Any leftover dough can be stored in the refrigerator for a day.
- Cooked thalipeeth can be stored at room temperature for a day or refrigerated for up to a week. They are best reheated on a stovetop pan.
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Thalipeeth Recipe
Ingredients
- 1 cup Jowar flour Sorghum flour
- ½ cup Bajri flour
- ¼ cup whole wheat flour
- ¼ cup oats flour
- ¼ cup rice flour
- ½ cup besan gram flour
- 1 teaspoon green chili finely chopped
- 1 tablespoon grated garlic
- ¾ cup cilantro finely chopped
- 2/4 cup onion finely chopped
- 1 teaspoon kashmiri red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- 1 ½ teaspoon salt or to taste
- 1 teaspoon cumin seeds
- 2 teaspoon sesame seeds
- 1 cup + 2 tablespoon water or as required
- Ghee or oil for shallow frying
Instructions
Making Thalipeeth Dough
- First, take all the flour, salt, chili powder, cumin-coriander powder, turmeric powder, cumin seeds, sesame seeds, onions, garlic, green chili, and cilantro in a mixing bowl.
- Mix everything very well.
- Then add water in parts and as required. Start kneading the dough.
- Add water in batches and mix everything to a soft and smooth dough. The dough has to be manageable, moist, and very smooth.
- Note: Add less or more water, depending on the quality of the flour.
- Cover the dough with a damp cloth and rest for 10 minutes.
Making Thalipeeth
- Wet a muslin cloth or a cotton kitchen towel with water. Squeeze the extra water and spread the muslin on the rolling board.
- Note: The cloth should be moist.
- Now take a portion of the dough. Roll in your palms and place the dough ball on the wet muslin cloth.
- Dip your fingers in water, and with your wet fingers, gently press and flatten the dough to get a flatbread with ¼ inch thickness. While flattening, you can dip your fingers again in the water. For better understanding, refer to the video below in the recipe card.
- Make 3 to 4 holes in the center. This helps in frying the thalipeeth well.
- Heat a tawa well.
- Lift the muslin and gently place it with the thalipeeth side touching the tawa.
- Now carefully and slowly lift the muslin from the rolled thalipeeth dough. Add some ghee or oil in the holes as well as the edges.
- Cover with a lid and let the thalipeeth cook for 2 to 3 minutes on medium flame or till the base is golden and crisp.
- Flip the thalipeeth, apply ghee or oil, and cook the second side until you see brown or charred spots. Take it out on a plate.
- Before making the next thalipeeth, dip the muslin in the water again. Squeeze out the water. And make the thalipeeth as above.
- Prepare all the thalipeeths this way.
- Serve thalipeeth recipe with white butter, fresh curd or pickle, or thecha.
Video
Notes
- While kneading the dough, add water as needed. Depending on the quality of flour used, you may need more or less water.
- Adjust the green chili and red chili to your spice level. You can also skip green chili if you are making it for kids.
- I have ground-rolled oats in my grinder to make Oats flour at home.
- For a gluten-free version, skip the whole wheat flour in the recipe and add ¼ cup more rice flour or tapioca flour.
- For the Vegan version, use oil instead of ghee while shallow frying the thalipeeth.
- You can prepare the flour mix, aka bhajani flour, well ahead in advance for future use and can be stored in an airtight container.
- Any leftover dough can be stored in the refrigerator for a day.
- Cooked thalipeeth can be stored at room temperature for a day or refrigerated for up to a week. They are best reheated on a stovetop pan.
Nutrition
Warm regards,
Dhwani.
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