• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Brunch

    Thalipeeth | Savory Multigrain Flatbread

    Published: Feb 6, 2020 · Modified: Jan 23, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 20 Comments

    365 shares
    Jump to Recipe

    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. 

    Thalipeeth served with side of pickle, chutney and yogurt
    Jump to:
    • What is Bhajani
    • Making Homemade Bhajani Flour
    • Ingredients You'll Need to Make Thalipeeth
    • How to Make Maharashtrian Bhajani Thalipeeth
    • More Indian Bread Recipes
    • More Maharashtrian Recipes
    • Recipe

    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 🙂

    Thalipeeth served in a white plate

    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.

    Thalipeeth served with side of pickle, chutney and yogurt

    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

    Thalipeeth Ingredients in individual bowls
    Thalipeeth Ingredients

    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.

    process shots showing how to knead thalipeeth dough

    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.

    process shots showing how to roll thailpeeth

    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. 

    process hots showing how to cook rolled thalipeeth on hot pan

    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.

    Thalipeeth served with side of pickle, chutney and yogurt

    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

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Thalipeeth served with yogurt, pickle and chutney
    Print Recipe Pin Recipe Save Saved!
    4.84 from 6 votes

    Thalipeeth {Savory Multigrain Flatbreads}

    Bhajani Thalipeeth are lightly spiced, savory multigrain pancakes cooked with warming spices such as turmeric, cumin, coriander and red chili.
    Prep Time30 mins
    Cook Time30 mins
    Course: Breads, Breakfast, Brunch, dinner, Lunch
    Cuisine: Indian
    Servings: 6
    Calories: 302kcal
    Author: Archana Mundhe

    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

    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 for up to a week. They are best reheated on a stovetop pan, although you can also microwave them individually for 20 seconds

    Nutrition

    Calories: 302kcal | Carbohydrates: 56g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 250mg | Fiber: 5g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Mumbai Pav Bhaji
    Ricotta cheesecake with rose, cardamom and pistachios »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Krishna says

      February 11, 2020 at 10:33 pm

      Hi!! I would appreciate it if you could tell me how do you make with dudhi?
      Thank you!

      Reply
      • Archana says

        February 12, 2020 at 10:25 pm

        Same recipe except reduce water and add grated dudhi while making the dough.

        Reply
        • Paul says

          May 24, 2020 at 11:18 pm

          Just confirming but what dudhi is this ?
          The yellow orange one that slightly sweet ?

          Reply
          • Archana says

            May 25, 2020 at 11:14 am

            Dudhi is also known as Lauki. It's a light green gourd available in most Indian and asian grocery stores

            Reply
    2. Protima Advani says

      May 20, 2020 at 4:48 pm

      Hi,

      What can I replace for sorghum flour? Thanks

      Reply
      • Archana says

        May 20, 2020 at 9:19 pm

        You can add more of the rest of the flours.

        Reply
    3. Anna says

      August 23, 2020 at 5:24 pm

      Do we have to roast the flours before mixing?

      Reply
      • Archana says

        August 26, 2020 at 1:08 pm

        Not necessary

        Reply
    4. Pritpal says

      December 07, 2020 at 5:05 pm

      Hi Archana,
      Can I use bajra flour instead of oats flour?

      Reply
      • Archana says

        December 08, 2020 at 4:57 pm

        Yes! Sub the same quantity

        Reply
    5. Pritpal says

      December 08, 2020 at 10:09 am

      Hi Archana,
      Can I use bajra flour instead of oat flour and in what quantity?

      Reply
      • Archana says

        December 08, 2020 at 4:56 pm

        Yes you can sub for the same quantity

        Reply
    6. Sandhya says

      February 26, 2021 at 10:18 pm

      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.5 stars

      Reply
    7. Shruthi says

      February 28, 2021 at 4:47 pm

      Can I sub a GF flour instead of the atta? Buckwheat flour maybe?

      Reply
      • Archana says

        March 01, 2021 at 10:39 am

        yes you can

        Reply
    8. Pallavi P says

      March 03, 2021 at 9:26 pm

      Loved this one ..brought back my mom’s memories..5 stars

      Reply
    9. Dipti says

      May 09, 2021 at 6:08 pm

      I made thalipeeth today followed you recipe. It came out soooo good. Thalipeeth and Chai perfect combo 5 stars

      Reply
    10. Protima says

      December 06, 2021 at 4:15 pm

      Hi,
      Is there a way to make this gluten-free?

      Looks delicious
      Protima

      Reply
      • Archana says

        December 06, 2021 at 10:01 pm

        You can skip wheat flour! Add tapioca or cassava flour instead of wheat flour.

        Reply
    11. Gauri says

      February 01, 2022 at 5:10 am

      Thanks for sharing the recipe for thalipeeth bhaijni

      Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    365 shares
    • 236