Thalipeeth Recipe

Thalipeeth Recipe | Maharashtrian Recipes | How to Make Thalipeeth

What is Thalipeeth?

Healthy flatbread from the state of Maharashtra in India, made using jowar flour, whole wheat flour, and gram flour; spiced and flavored with fresh ingredients such as garlic, green chilies, coriander leaves, etc. is Thalipeeth. It is a healthy recipe as it uses multigrain flour. It is cooked in a very special way, not cooked, rolled. Muslin fabric is used to roll this bread. And thereafter it is cooked in very little oil, making it such an appropriate diet recipe too, apart from being a healthy breakfast recipe.

Let’s talk about the ingredients for Thalipeeth Recipe:

This is an authentic Maharashtrian recipe for Thalipeeth. It calls for

Flours: Wheat flour (gehun ka atta), chickpea flour (besan) and jowar atta are used. I have seen various Thalipeeth recipes, the ratio differs. Then I asked my Aunt in Maharashtra who shared this recipe. Soaked poha is also added which gives a good texture to Thalipeeth recipe. As such in Maharashtrian households, bhajani is prepared and is a staple in their kitchen. It is a multigrain flour prepared with different flours and pulses.

Flavoring: Garlic, it adds an awesome flavor to Thalipeeth. The flatbread is spiced with green chilies. Red chili powder is not used. Further coriander and carom seeds, along with chopped onions add a nice bite.

Similar recipes on the blog

Flatbreads are so versatile. With a cup of tea, these make a healthy breakfast recipe. Serve with some yogurt for an easy lunch recipe or make it a quick dinner recipe by teaming it up with any simple dal or gravy. And therefore, we have a collection of paratha recipes . Apart from this, every state has its own flatbread, for example, Aloo Paratha from Punjab, thepla from Gujarat, Akki Roti from Karnataka and so on.

How to serve Thalipeeth?

Serve it hot with some chilled yogurt for a weekday lunch.

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How to make Thalipeeth?

1.This recipe makes 2 standard-sized thalipeeth or 3 smaller ones as I made.

Thalipeeth Recipe

2.In a mortar pestle or small grinder jar add in 3-4 garlic cloves, 1 chopped green chili, 1 tsp coriander seeds, ½ tsp carom seeds (ajwain), and salt to taste.

Thalipeeth Recipe

3.Grind to a coarse mix.

Thalipeeth Recipe

4.In a mixing bowl add in 1 cup of jowar atta, ¼ cup of wheat atta, ¼ cup chickpea flour, ¼ cup soaked poha, ½ medium-sized onion chopped, a handful of chopped coriander leaves, ¼ tsp turmeric powder and the coarse mix prepared in step 3.

Thalipeeth Recipe

5.Mix everything very well.

Thalipeeth Recipe

6.Make a soft dough using water. And let it rest for 10 minutes.

Thalipeeth Recipe

7.Spread a wet muslin fabric on the rolling board. Place a portion of thalipeeth dough on it. Wet your fingers with water.

Thalipeeth Recipe

8.Spread the dough.

Thalipeeth Recipe

9.Make a slightly thick thalipeeth and make a hole in the centre. Meanwhile heat an iron skillet. I made thalipeeth on the non-stick pan too. But I got a better texture with the iron tawa.

Thalipeeth Recipe

10.Lift the thalipeeth along with muslin fabric.

Thalipeeth Recipe

11.Put it on hot tawa.

Thalipeeth Recipe

12.Remove the muslin fabric.

Thalipeeth Recipe

13.Add little oil through the whole in thalipeeth.

Thalipeeth Recipe

14.Cover and let it cook for 2-3 minutes.

Thalipeeth Recipe

15.Flip and add little oil again. Cover and cook for 2-3 minutes.

Thalipeeth Recipe

16.Cook till brown patches appear on both the sides.

Thalipeeth Recipe

17.Take in a plate and grease with little ghee.

Thalipeeth Recipe

18.Serve it hot or at room temperature. Bon appétit!

Thalipeeth Recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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