Instant Thalipeeth is a Maharashtrian multigrain flatbread made with a combination of millet flours and spices. It has crisp edges, soft interior and the multigrain lends a wonderful aroma. Authentic Maharashtrian thalipeeth uses Bhajni, roasted grains ground in commercial mill with essentials. In this post, lets see how to make an Instant version with the readymade flours available in market. Perfect for beginners to learn and understand with step by step pictures and a quick video.
It's great as wholesome breakfast, dinner or lunch, this instant thalipeeth recipe is filling and easy to make.
Check out my Rajgira paratha and my Sabudana thalipeeth recipe in this website.
Jump to:
About Thalipeeth
Thalipeeth is a traditional savoury multigrain flatbread from Maharashtra. Households use Bhajni, a roasted blend containing mixed grains, spices. Then season dough with green chilli, coriander leaves and sometimes onion. Pat it into a disc and cook on a hot tawa until crisp outside and soft inside. Though bhajani thalipeeth is the traditional choice, many home cooks also prepare thalipeeth using a combination of readily available flour.
The term Thalipeeth comes from two Marathi words Thali - meaning a plate or large flat surface and Peeth meaning dough. Traditionally, home cooks pat the dough out by hand on a flat plate (thali), which is why it earned the name Thalipeeth. Every Maharashtrian household has its own version of thalipeeth. The blend of grains, spices and adding vegetables, making it one of those recipes that's a classic.
Thalipeeth Ingredients
Here are the ingredients to make easy thalipeeth.
- Bajra flour - Pearl millet atta - the base gives earthy flavour
- Jowar flour - Sorghum flour - nutty flavor, it's a classic ingredient in thalipeeth
- Gram flour - Besan - Binds the ingredients well
- Wheat flour - adds softness, the gluten holds the thalipeeth together
- Rice flour - for texture, crispy edges
- Sesame seeds - adds nutty aroma, looks great too
- Coriander leaves - Cilantro - gives a fresh, herby flavor
- Cumin seeds & Ajwain/ carom seeds - Aids digestion and adds flavour
- Green chilli - For spice
- Ginger & Garlic - Adds flavour and gives complex flavor
- Spice powders - Chili powder, Coriander seeds powder, Turmeric powder - For spice, flavour and colour respectively
- Salt, Oil
See recipe card below for quantities.
Step by step images
Let's see how to make thalipeeth.
- To start with, in a blender, pulse the green chilies, ginger, garlic, cumin, carom seeds and salt.
- Grind to a coarse paste, set aside. This texture matters more than it seems, for a bite in burst of garlic, chilli instead of tasting uniform taste.
- Then, in a large mixing bowl, take bajra, jowar, wheat, rice and besan flours. Add salt if needed, roasted sesame seeds and spice powders.
- Mix well furthermore to ensure the flours and other ingredients are mixed well.
- Then add ground chilli mixture, chopped coriander leaves.
- After that, add water and mix. I start with 1 cup water for this recipe. Add more as needed..
- Knead furthermore to a soft dough, it can be on loose side.
- Then divide into equal portions and roll into smooth balls.
Shape Thalipeeth
- Line a rolling board with a clean cotton cloth, dipped in water and well wrung.
- Then wet your hand and take one portion of thalipeeth dough. Start patting from the middle with your fingers. Then to make it more flatter, use palm to shape it.
- Make multiple holes in the thalipeeth. This ensures even cooking, you can add oil through this holes.
- Lift the thalipeeth using the wet towel on either sides.
- Transfer to a hot tawa carefully. Invert over the pan and peel off the cloth.
- Pour oil inside the holes. It will spread inside and enable even cooking.
- Cook in medium flame and press the thalipeeth with the spatula to ensure even cooking. Since we use mixture of attas, takes some time to get cooked. So cook in medium or low heat. You can also choose to cook covered with a lid if needed.
- Flip and cook until both sides have got beautiful golden spots and the thalipeeth is cooked inside, outside with crisp edges.
Instant Thalipeeth goes well with a spicy Maharashtrian chilli Thecha, curd (dahi), chunda, white butter, pickle or a spicy peanut chutney.
Substitutions & Variations
Traditional additions include ingredients like onion, fresh methi leaves, grated cucumber, grated bottle gourd, grated radish. These ingredients add a texture to the thalipeeth, making it softer and tastier, making it complex in flavour. This instant thalipeeth is perfect for fasting, you can add your own ingredients to suit the needs, fasting rules.
Flours - You can use flours according to the availability. If jowar is not there, increase bajra, urad dal flour instead of besan, you can even add oats flour.
Gluten free - Drop wheat flour and add extra rice flour or ragi flour or oat flour.
Sesame seeds - Crushed roasted peanuts work well.
Check out my other healthy flatbreads - Kuttu ka paratha and Jowar paratha in this website
My notes
Pat into thin thalipeeth, this helps crispy results.
I suggest to add something like a lots of coriander leaves, methi leaves, onion or grated vegetables so that the thalipeeth is not merely flour. Adding something will give you texture, nutrition, taste and avoid dense texture in this instant thalipeeth.
The cloth should be wet, so that it is easy to seperate the thalipeeth from the cloth. You can sprinkle water each time or sprinkle on the back side after inverting over the griddle.
This dough needs no resting.
Experience homecooks pat directly over tawa too. Use wet cloth over the thalipeeth so the it keeps from sticking to your hands.
Top Tip
Few holes across the surface of instant thalipeeth let the steam escape as it cooks, so that the centre cooks through evenly instead of staying gummy while the edges are done.
Make sure dough is not dry and it should be on moist side for best results.
Cook well as multi-grain flour takes a while to get cooked.
Storage
Thalipeeth tastes best when it is fresh and hot. If you have leftover dough, it can turn a bit dark/ greying if it sits for hours. So refrigerate for few hours maximum, wrap it tightly with a cling wrap or damp cloth.
FAQ
The classic thalipeeth is made up of Bhajni, which is roasted multi grains ground in mill with spices. But this Instant version uses unroasted raw flours like Bajra, Jowar, Rice flour, Wheat flour and Besan. It has green chilli, ginger, garlic and onions.
Use more water in dough and pat really thin. Add ingredients to loosen the texture, such as grated vegetables, onion, herbs.
Browse all the Paratha recipes in this website.
Recipe card
Instant Thalipeeth Recipe
Equipments (Amazon Affiliate links)
Ingredients
- 1 cup Bajra flour Pearl millet
- ½ cup Wheat flour
- ½ cup Rice flour
- ½ cup Jowar flour Sorghum flour
- ¼ cup Besan
- 2 tablespoon Sesame seeds roasted
- ¼ cup Coriander leaves Finely chopped
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- ¼ teaspoon Turmeric powder
- Oil as needed
To grind coarsely
- 3 Green chillies
- 1 inch Ginger
- 10-12 cloves Garlic
- ½ teaspoon cumin seeds
- ½ teaspoon Carom seeds Ajwain
- salt
Instructions
- In a blender, pulse the green chilies, ginger, garlic, cumin, carom seeds and salt.
- Grind to a coarse paste, set aside.
- In a large mixing bowl, take bajra flour, jowar flour, wheat flour, rice flour and besan. Add salt if needed, roasted sesame seeds and spice powders.
- Mix well to ensure the flours and spices are mixed well.
- Then add ground chilli mixture, chopped coriander leaves.
- Add water and mix. I start with 1 cup water for this recipe. Add more as needed..
- Knead to a soft dough, it can be on loose side.
- Divide into equal portions and roll into smooth balls.
- Line a rolling board with a clean cotton cloth, dipped in water and well wrung.
- Then wet your hand and take one portion of thalipeeth dough. Start patting from the middle with your fingers.
- Make multiple holes in the thalipeeth. This ensures even cooking, you can add oil through this holes.
- Lift the thalipeeth using the wet towel on either sides.
- Transfer to a hot tawa carefully. Invert over the pan and peel off the cloth.
- Pour oil inside the holes. It will spread inside and enable even cooking.
- Cook in medium flame and press the thalipeeth with the spatula to ensure even cooking.
- Flip and cook until both sides have got beautiful golden spots and the thalipeeth is cooked inside, outside with crisp edges.
Video
Notes
- Though I made with just flours, I suggest to add something like a lots of coriander leaves, methi leaves, onion or grated vegetables so that the thalipeeth is not merely flour. Adding something will give you texture, nutrition, taste and avoid dense texture.
Leave a Reply