Thalipeeth {Savory Multigrain Pancakes}

If eating healthy is your new year resolution, look no further than this Bhajani Thalipeeth recipe, to replace your regular sweet pancakes. Thalipeeth is an instant, lightly spiced, savory pancake that is 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 one without any guilt. 

These multigrain pancakes are typically made in Maharashtra, Western India, and hence they are also popularly known as Maharashtrian Bhajani Thalipeeth. 

What is bhajani, you may wonder?

Bhajane, in Maharashtra, means to roast.  So, bhajani is quite simply a combination of flours, made by individually roasting and grinding a select healthy grains. Roasting the grains before grinding makes the flour easier to digest, and making pancakes with multigrain flour increases its nutritional value.

Growing up, we always heard our grandma stressing on 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 pancakes are a great balance of all the essential food groups in one meal. And the best part is that Thalipeeth is super easy to make. Right from kneading the dough to rolling or pressing out the tasty pancakes, it’s all done in under an hour.  

My whole family enjoys thalipeeth a lot,  so I always stock a generous batch of the flour mix at home. 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, that can be easily put together by simply mixing the flours. I have used flours that you can get at Whole Foods or any Indian grocery store in your area:

• sorghum flour
• wheat flour (substitute with tapioca flour for gluten free option)
• rice flour
• oats flour (I make this at home by grinding rolled oats in a food processor)
• fine chickpea flour also known as besan

Today, I am sharing my Maharshtrian Bhajani Thalipeeth recipe using homemade bhajani, so you can try this yum recipe right away!

Step by step recipe 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 end up using 1-⅓ cups of water for this recipe, but you may need upto 1 – ¾ 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 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.

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 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.

Favorite flatbreads that you may also like:

• 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.

I had so much fun working on this recipe with my mom and add it to my collection of mom’s special Maharashrian recipes such as the Spicy Misal Pav, Stuffed Tomatoes and the festival favorite Bhajani Chakli, Besan Ladoo and Palak Sev.

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Thalipeeth {Savory Multigrain Pancakes}

Prep Time

30 mins

Cook Time

30 mins

 

Bhajani Thalipeeth are lightly spiced, savory multigrain pancakes cooked with warming spices such as turmeric, cumin, coriander and red chili.

Course: Breads, Breakfast, Brunch, dinner, Lunch

Cuisine: Indian

Keyword: savory flatbreads, Thalipeeth

Servings: 6

Calories: 302 kcal

Author: Archana

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 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
• 1 – ¾ cup water more or less

Instructions

Make the Dough

1. 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.

2. Using a little water at a time start kneading the dough. I usually end up using 1-⅓ cups of water for this recipe, but you may need upto 1 – ¾ cup of water. The dough should be soft but not sticky. Add oil in the end and knead for another minute.

Roll the Thalipeeth

1. 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.

2. Here are 2 ways to roll the Thalipeeth:

3. 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)
4. 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.
5. With your fingers make 5 to 6 holes in the Thalipeeth, so it cooks evenly.
6. Note: You can also use parchment paper instead of moist paper towel to roll the dough.

Cook the Thalipeeth

1. 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.

2. Cook around 1 to 2 minutes on each side as the Thalipeeth starts to turn golden brown. Add oil as needed on both sides.

3. Repeat rolling and cooking Thalipeeth with the remaining dough.

4. Enjoy hot with yogurt, pickle and chutney.

Recipe Video

Recipe Notes

Notes:

1. 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
2. Adjust the green chili and red chili to your desired spice level. You can also skip green chili for a less spicy version
3. For gluten free Thalipeeth, substitute whole wheat flour with tapioca flour
4. Oats flour can be made at home by simply grinding rolled or instant oats in a food processor
5. Any leftover dough can be stored in the refrigerator for a day
6. Cooked thalipeeth can stay at room temperature for 1 a day or can be refrigerated up to a week. They are best reheated on a stovetop pan, although you can also microwave them individually for 20 seconds

Nutrition Facts

Thalipeeth {Savory Multigrain Pancakes}

Amount Per Serving

Calories 302 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 800mg35%

Potassium 250mg7%

Carbohydrates 56g19%

Fiber 5g21%

Sugar 2g2%

Protein 8g16%

Vitamin A 189IU4%

Vitamin C 2mg2%

Calcium 31mg3%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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