Easy Thalipeeth recipe | how to make Thalipeeth | maharashtrian Thalipith
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 6 Servings
- Category: Breakfast
- Cuisine: maharashtrian
Ingredients
- 1 cup jowar flour / sorghum flour
- ¼ cup besan / gram flour
- ¼ cup wheat flour / atta
- ¼ cup bajra / pearl millet flour
- ¼ cup rice flour
- 1 tsp ginger garlic paste
- 2 green chilli (finely chopped)
- ¼ tsp turmeric / haldi
- ½ tsp coriander powder
- ½ tsp cumin powder / jeera powder
- ¼ tsp ajwain / carom seeds
- 2 tsp sesame seeds / til
- 2 tbsp coriander (finely chopped)
- 1 onion (finely chopped)
- ½ tsp salt
- 1 cup water (to knead)
- oil for roasting
Method
- firstly, in a large mixing bowl take 1 cup jowar flour, ¼ cup besan, ¼ cup wheat flour, ¼ cup Bajra and ¼ cup rice flour.
- also add 1 tsp ginger garlic paste, 2 green chilli, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp ajwain, 2 tsp sesame seeds, 2 tbsp coriander, 1 onion and ½ tsp salt.
- mix well making sure everything is combined well.
- now add ½-1 cup water or as required and knead a dough.
- now take a small ball of dough and start patting over oiled butter paper.
- gently drop the sheet upside down over the hot griddle.
- peel off the butter paper sheet slowly without breaking your Thalipeeth.
- Additionally, smear some oil over the Thalipeet.
- Cover and cook both sides on medium flame.
- Finally, serve the Thalipeeth with butter, pickle and curd.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.