Thalipeeth is an instant, lightly spiced, savory flatbread cooked using a combination of flours made flavorfully fragrant with fresh Indian spices. Thalipeeth is so full of health and goodness, that you really can go for a second, or even a third without any guilt.
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These multigrain flatbreads are typically made in Maharashtra, Western India, and hence they are also popularly known as Maharashtrian Bhajani Thalipeeth or Thalipith.
What is Bhajani
Bhajane, in Maharashtra, means to roast. So, Bhajani is quite simply a combination of flours, made by individually roasting and grinding select healthy grains. Roasting the grains before grinding makes the flour easier to digest, and making flatbreads with multigrain flour increases its nutritional value.
Growing up, we always heard our grandma stressing the importance of starting the day with a goodful healthy breakfast. Needless to say, my mom whipped up these aromatic, scrumptious bhajani thalipeeth at least once a week, giving a flavorful start to our day. She always packed leftovers for my school lunch, and I never complained 🙂
While this multigrain bhajani thalipeeth is typically classified as a breakfast recipe, this dish can also be enjoyed as a snack or a meal. The ingredients used in this recipe are wholesome, healthy, and filling, and these flatbreads are a great balance of all the essential food groups in one meal. Super excited to share Mom's Maharashtrian Bhajani Thalipeeth recipe using homemade Bhajani. They are ready in under an hour, from kneading the dough to rolling or pressing out and cooking.
Making Homemade Bhajani Flour
I usually get my bhajani flour from India and stock it in airtight containers, as it has a long shelf life. However, I want to share my mom-approved homemade bhajani mix, which can be easily put together by simply mixing a few different flours. Here are the flours that you can get at Whole Foods or any Indian grocery store in your area and the recipe card at the end of this post has the exact quantities.
- sorghum flour
- wheat flour (substitute with tapioca flour for a gluten-free option)
- rice flour
- oats flour (I make this at home by grinding rolled oats in a food processor)
- fine gram(chickpea) flour is also known as besan
Ingredients You'll Need to Make Thalipeeth
How to Make Maharashtrian Bhajani Thalipeeth
Step 1: Make the Dough
Add all the individual flours to a mixing bowl. Add onion, cilantro, salt, sesame seeds, carom seeds, ginger, garlic, green chili, red chili powder, turmeric, cumin, and coriander to the flour. Mix well. Using a little water at a time start kneading the dough. I usually use 1-⅓ cups of water for this recipe, but you may need up to 1¾ cup of water. The dough should be soft but not sticky. Add oil in the end and knead for another minute.
Step 2: Roll the Thalipeeth
Make 12 balls out of the dough. Heat a nonstick pan on medium heat. Wet a paper towel with some water and then squeeze out all the moisture. Here are 2 ways to roll the Thalipeeth:
Method 1: Lay the paper towel flat and roll gently with a rolling pin to make a round that is about 6 to 7 inches in diameter (photo 6)
Method 2: Lay the paper towel flat and press gently with your fingers pressing dough to make a 6 to 7 inches diameter circle. (photo 7) This second method may need a little bit of practice.
With your fingers make 5 to 6 holes in the Thalipeeth, so it cooks evenly.
Note: You can also use parchment paper instead of a moist paper towel to roll the dough.
Step 3: Cook the Thalipeeth
Carefully pick up the paper towel and flip the Thalipeeth on the hot pan. Allow to cook for a minute and then flip over. Add a few drops of oil over the Thalipeeth, and then flip over again. Cook for around 1 to 2 minutes on each side as the Thalipeeth starts to turn golden brown. Add oil as needed on both sides.
Repeat rolling and cooking Thalipeeth with the remaining dough.
Enjoy hot with fresh butter, yogurt, pickle, and chutney. If serving for breakfast don't forget to make some hot ginger chai or Mango lassi.
More Indian Bread Recipes
- Methi Thepla - savory thin flatbreads made with wheat flour, fresh fenugreek leaves, spiced with turmeric, red chili powder, carom seeds, and sesame seeds with a healthy addition of mashed sweet potato
- Kale Parathas - layered flatbreads made with whole wheat flour, blanched kale, potatoes, green chilies, garlic, and spices
- Cabbage Parathas - loaded with purple cabbage, kale, and spices
- Plain Parathas - Plain whole wheat flatbreads that are must have to dunk with your favorite Indian curries or lentil dishes such as the Dill Lentils, Spinach Lentils, or the creamy Daal Makhani.
- Aloo Parathas - mom's recipe with spicy stuffed potato flatbreads
More Maharashtrian Recipes
I had so much fun working on this recipe with my mom and adding it to my collection of mom's special Maharashtrian recipes such as the Spicy Misal Pav, Stuffed Tomatoes, and the festival favorite Bhajani Chakli, Besan Ladoo, and Palak Sev.
Recipe
Thalipeeth {Savory Multigrain Flatbreads}
Ingredients
- 1 cup Sorghum flour
- 1 cup wheat flour
- ½ cup rice flour
- ½ cup oats flour
- ½ cup chickpea flour
- 1 large onion finely diced
- ½ cup cilantro finely chopped
- 2 teaspoons kosher salt
- 2 teaspoons brown sesame seeds
- 1 teaspoon carom seeds ajwain
- 1 teaspoon ginger grated
- 2 teaspoons garlic pressed
- 1 teaspoon green chili minced
- 1 teaspoon red chili powder
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon oil
- 1¾ cup water more or less
Instructions
Make the Dough
- Add all the individual flours to a mixing bowl. Add onion, cilantro, salt, sesame seeds, carom seeds, ginger, garlic, green chili, red chili powder, turmeric, cumin and coriander to the flour. Mix well.
- Using a little water at a time start kneading the dough. I usually end up using 1⅓ cups of water for this recipe, but you may need upto 1¾ cup of water. The dough should be soft but not sticky. Add oil in the end and knead for another minute.
Roll the Thalipeeth
- Make 12 balls out of the dough. Heat a non stick pan on medium heat. Wet a paper towel with some water and then squeeze out all the water.
- Here are 2 ways to roll the Thalipeeth:
- Method 1: Lay the paper towel flat and rolling gently with a rolling pin to make a round that is about 6 to 7 inches in diameter (photo 6)
- Method 2: Lay the paper towel flat and press gently with your fingers pressing the dough to make a round that is about 6 to 7 inches in diameter. (photo 7) This second method may need little bit of practice.
- With your fingers make 5 to 6 holes in the Thalipeeth, so it cooks evenly.
- Note: You can also use parchment paper instead of moist paper towel to roll the dough.
Cook the Thalipeeth
- Carefully pick up the paper towel and flip the Thalipeeth on the hot pan. Allow to cook for a minute and then flip over. Add a few drops of oil over the Thalipeeth, and then flip over again.
- Cook around 1 to 2 minutes on each side as the Thalipeeth starts to turn golden brown. Add oil as needed on both sides.
- Repeat rolling and cooking Thalipeeth with the remaining dough.
- Enjoy hot with yogurt, pickle and chutney.
Video
Notes
- While making the dough add water as needed. Depending on the flours used, you may need more or less water. I use finely ground flours that need less water
- Adjust the green chili and red chili to your desired spice level. You can also skip green chili for a less spicy version
- For gluten-free Thalipeeth, substitute whole wheat flour with tapioca flour
- Oats flour can be made at home by simply grinding rolled or instant oats in a food processor
- Any leftover dough can be stored in the refrigerator for a day
- Cooked thalipeeth can stay at room temperature for 1 a day or can be refrigerated for up to a week. They are best reheated on a stovetop pan, although you can also microwave them individually for 20 seconds
Nutrition
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Krishna says
Hi!! I would appreciate it if you could tell me how do you make with dudhi?
Thank you!
Archana says
Same recipe except reduce water and add grated dudhi while making the dough.
Paul says
Just confirming but what dudhi is this ?
The yellow orange one that slightly sweet ?
Archana says
Dudhi is also known as Lauki. It's a light green gourd available in most Indian and asian grocery stores
Protima Advani says
Hi,
What can I replace for sorghum flour? Thanks
Archana says
You can add more of the rest of the flours.
Anna says
Do we have to roast the flours before mixing?
Archana says
Not necessary
Pritpal says
Hi Archana,
Can I use bajra flour instead of oats flour?
Archana says
Yes! Sub the same quantity
Pritpal says
Hi Archana,
Can I use bajra flour instead of oat flour and in what quantity?
Archana says
Yes you can sub for the same quantity
Sandhya says
I always thought Thalipeeth was complicated to make because my mother-in-law who is Maharashtrian told me how many different flours this has. The video instructions made it look so simple that I had to try and I'm surprised how easy it was! My husband said they tasted very authentic! The only change I made was using parchment paper instead of paper towel.
Shruthi says
Can I sub a GF flour instead of the atta? Buckwheat flour maybe?
Archana says
yes you can
Pallavi P says
Loved this one ..brought back my mom’s memories..
Dipti says
I made thalipeeth today followed you recipe. It came out soooo good. Thalipeeth and Chai perfect combo
Protima says
Hi,
Is there a way to make this gluten-free?
Looks delicious
Protima
Archana says
You can skip wheat flour! Add tapioca or cassava flour instead of wheat flour.
Gauri says
Thanks for sharing the recipe for thalipeeth bhaijni