Thalipeeth
An authentic vegetarian recipe from Maharashtra, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Bhajani flour (multi-grain roasted flour)
150g Onion, finely chopped
25g Fresh coriander leaves, chopped
3piece Green chillies, finely chopped
4piece Garlic cloves, minced
5g Cumin seeds
10g Sesame seeds
5g Red chilli powder
3g Turmeric powder
5g Coriander powder
7g Salt
40ml Oil for cooking
150ml Water
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
In a large mixing bowl, combine bhajani flour, chopped onion, coriander leaves, green chillies, minced garlic, cumin seeds, sesame seeds, red chilli powder, turmeric, coriander powder, and salt.
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Mix all the dry ingredients and aromatics together. Gradually add water and knead into a soft, pliable dough. The dough should be slightly softer than chapati dough.
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Divide the dough into 8 equal portions. Wet your palms with water.
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Place a portion of dough on a greased banana leaf or plastic sheet. Using wet fingers, pat and spread the dough into a thin, round flatbread about 15 cm in diameter. Make a small hole in the centre with your finger — this helps it cook evenly.
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Heat a tawa (griddle) over medium heat. Grease lightly with oil.
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Carefully transfer the thalipeeth onto the hot tawa. Drizzle a teaspoon of oil around the edges and through the centre hole.
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Cook for 3–4 minutes until the bottom is golden brown and crispy. Flip carefully.
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Drizzle more oil on the second side and cook for another 3 minutes until golden and cooked through.
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The thalipeeth should be crispy on the outside and soft inside. Repeat with remaining portions.
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Serve hot with white butter (loni), yogurt, or coconut chutney.
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Chef's Tips
Bhajani flour is a blend of roasted grains (jowar, bajra, wheat, rice, chana dal, urad dal) — you can buy it ready-made or make your own by roasting and grinding the grains.
Wetting your hands before patting out the thalipeeth prevents the dough from sticking and makes shaping much easier.
The hole in the centre is a traditional technique that ensures the thick centre cooks through at the same rate as the thinner edges.
Thalipeeth is best eaten fresh off the tawa with a generous dollop of white butter — the butter melts into the hot flatbread and is essential to the experience.
About This Dish
Thalipeeth is a traditional vegetarian dish from Maharashtra, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Bhajani flour is a blend of roasted grains (jowar, bajra, wheat, rice, chana dal, urad dal) — you can buy it ready-made or make your own by roasting and grinding the grains. - Wetting your hands before patting out the thalipeeth prevents the dough from sticking and makes shaping much easier. - The hole in the centre is a traditional technique that ensures the thick centre cooks through at the same rate as the thinner edges. - Thalipeeth is best eaten fresh off the tawa with a generous dollop of white butter — the butter melts into the hot flatbread and is essential to the experience.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy