Instant, fragrant, and lightly spiced Indian savory flatbread – Thalipeeth is made using a combination of flour. It is a Maharashtrian dish made for breakfast and can be eaten as lunch, dinner, or snack.<\/p>\n\n\n\n
The ingredients used in this recipe are wholesome, healthy, hearty, and filling. This flatbread recipe is an excellent balance of all the essential nutrients in one meal.<\/p>\n\n\n\n<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n
About Thalipeeth<\/strong><\/h2>\n\n\n\n
Thalipeeth is a traditional Maharashtrian flatbread named for how the dough is pressed using the palm to shape it.<\/p>\n\n\n\n
Thalipeeth is flattened into discs with palms because the dough does not contain enough gluten, making it hard to roll or stretch into shape.<\/p>\n\n\n\n
And that is the reason; in some regions, thalipeeth is also called dhapata. Dhapata means to pat (into shape).<\/p>\n\n\n\n
Thalipeeth is made with Jowar, bajri, gram, rice, and wheat flour. I like to add some oat flour as well to make it heartier. The mix of flour is called Bhajni in the Maharashtrian language.<\/p>\n\n\n\n
In Maharashtrian homes, thalipeeth bhajani is made in large amounts and stored, later used to make thalipeeth.<\/p>\n\n\n\n
Readymade thalipeeth bhajani flour is also readily available in markets.<\/p>\n\n\n\n
Chopped onions, cilantro, dry spices, garlic, and green chilies are added to the Thalipeeth flour and kneaded into a soft dough.<\/p>\n\n\n\n
Then the dough ball is patted flat on a griddle\/tawa or flat surface lined with wet muslin cloth.<\/p>\n\n\n\n
Next, shallow fried in ghee and served with Makhan (loni), Dahi (Curd), and a fiery thecha.<\/p>\n\n\n\n
It tastes so good with so many health benefits that you can go for a second or even a third without guilt. During winter, thalipeeth makes for an excellent healthy and warming food.<\/p>\n\n\n\n
Ingredients required To make Thalipeeth<\/strong><\/h2>\n\n\n\n
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.<\/p>\n\n\n\n
Flour <\/strong>– I have used a combination of jowar, bajri, whole wheat, oats, rice, and gram flour. Feel free to use it according to the availability and your liking.<\/li>
Dry spices:<\/strong> Kashmiri red chili powder, turmeric powder, cumin-coriander powder, and salt is used here.<\/li>
Aromatics –<\/strong> onion and garlic. If you are making the Jain version, skip these ingredients.<\/li>
Herb:<\/strong> Cilantro gives a lovely aroma and flavor to the thalipeeth. You can also add fenugreek leaves or spinach.<\/li>
Cumin seeds and sesame seeds.<\/strong><\/li>
Green chilies<\/strong> – For a spice kick. You can skip it if you are making it for kids.<\/li>
Oil or ghee <\/strong>– for shallow frying the flatbread.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Step-by-step process<\/strong><\/h2>\n\n\n\n
Making Thalipeeth Dough<\/strong><\/p>\n\n\n\n
First, take all the flour, Onion, cilantro, garlic, green chili, cumin-coriander powder, chili powder, Salt, turmeric powder, sesame seeds, and cumin seeds in a mixing bowl. Mix everything very well.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Then add water in parts and as required. Start kneading the dough. Add water in batches and mix everything to a soft and smooth dough. The dough has to be manageable, moist, and very smooth. Cover the dough with a damp cloth and rest for 10 minutes.<\/li><\/ul>\n\n\n\n
Note: <\/strong>Add less or more water, depending on the quality of the flour.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Making Thalipeeth<\/strong><\/p>\n\n\n\n
Wet a muslin cloth or a cotton kitchen towel with water. Squeeze the extra water and spread the muslin on the rolling board.<\/li>
Note: The cloth should be moist.<\/li>
Now take a portion of the dough. Roll in your palms and place the dough ball on the wet muslin cloth.<\/li>
Dip your fingers in water, and with your wet fingers, gently press and flatten the dough to get a flatbread with ¼ inch thickness. While flattening, you can dip your fingers again in the water. For better understanding, refer to the video below in the recipe card.<\/li>
Make 3 to 4 holes in the center. This helps in frying the thalipeeth well.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Heat a tawa well.<\/li>
Lift the muslin and gently place it with the thalipeeth side touching the tawa.<\/li>
Now carefully and slowly lift the muslin from the rolled thalipeeth dough. Add some ghee or oil in the holes as well as the edges.<\/li>
Cover with a lid and let the thalipeeth cook for 2 to 3 minutes on medium flame or till the base is golden and crisp.<\/li>
Flip the thalipeeth, apply ghee or oil, and cook the second side until you see brown or charred spots. Take it out on a plate.<\/li>
Before making the next thalipeeth, dip the muslin in the water again. Squeeze out the water. And make the thalipeeth as above.<\/li>
Prepare all the thalipeeths this way.<\/li>
Serve thalipeeth recipe with white butter, fresh curd or pickle, or thecha.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Notes and pro-tips<\/strong><\/h2>\n\n\n\n
While kneading the dough, add water as needed. Depending on the quality of flour used, you may need more or less water.<\/li>
Adjust the green chili and red chili to your spice level. You can also skip green chili if you are making it for kids.<\/li>
I have ground-rolled oats in my grinder to make Oats flour at home.<\/li>
For a gluten-free version, skip the whole wheat flour in the recipe and add ¼ cup more rice flour or tapioca flour.<\/li>
For the Vegan version, use oil instead of ghee while shallow frying the thalipeeth.<\/li>
You can prepare the flour mix, aka bhajani flour, well ahead in advance for future use and can be stored in an airtight container.<\/li>
Any leftover dough can be stored in the refrigerator for a day.<\/li>
Cooked thalipeeth can be stored at room temperature for a day or refrigerated for up to a week. They are best reheated on a stovetop pan.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
More Indian flat-bread recipes<\/strong><\/h2>\n\n\n\n
![\"Thalipeeth](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/07\/Thalipeeth.jpg\")
<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n![\"premeasured](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/07\/Thalipeeth-4.jpg\")
<\/figure>\n\n\n\n![\"Step](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/07\/Thalipeeth-5.jpg\")
<\/figure>\n\n\n\n![\"kneading](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/07\/Thalipeeth-6.jpg\")
<\/figure>\n\n\n\n![\"pressing](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/07\/Thalipeeth-7.jpg\")
<\/figure>\n\n\n\n![\"cooking](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/07\/Thalipeeth-8.jpg\")
<\/figure>\n\n\n\n![\"close](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/07\/Thalipeeth-1.jpg\")
<\/figure>\n\n\n\n![\"Thalipeeth\"](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/07\/Thalipeeth-2-150x150.jpg\")
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