Basically thalipeeth is a traditional, spicy Maharashtrian flatbread prepared using multigrain flour( the multi grains are first dry roasted and then ground to coarse flourand its called Bhaajani).Here I’m posting an instant thalipeeth recipe that can be relished on when bhaajani is not available.



  • 1/4th cup whole wheat flour
  • 1/4th cup jowar flour (sorghum) OR any millet flour
  • 1/4th cup Rice flour
  • 1/4th cup Gram flour ( besan)
  • 1/8th cup black gram flour (optional)
  • A fistful of tender fenugreek leaves washed and chopped fine 
  • 1 big onion finely chopped
  • 2 green chillies chopped fine(as per spice required) 
  • 11/2 tsp kashmiri chilli powder (as per spice required)
  • 1/8th tsp turmeric powder
  • Warm water as required 
  • Salt to taste
  • Oil to shallow fry the thalipeeth


  • In a mixing bowl combine the flours, fenugreek leaves,onion, salt,green chillies, turneric powder and little warm water to make a smooth, soft dough.
  • Divide dough into equal portions and shape them into balls. On a greased plastic sheet pat them with your fingers (either wet your fingers or grease them with a bit of oil. I prefer to grease with oil as its easier to pat) as thin as possible ( not very thin) into a circle.Make a hole in the centre so that you can leave oil for shallow frying equally on all sides. 
  • Heat a cast iron tawa, the flame should be between low and medium. Transfer over the hot tawa/griddle gently and carefully. Leave oil along the edges,and in the centre hole.
  • If you have greased your fingers with oil to pat it you need not cover it with a lid, but if you have used water then cover it with a steam release lid so that the top of thalipeeth will not dry. Cook till base is golden and crisp, flip over, leave oil from the sides and cook till base is golden and crisp or cook till you get the desired crispiness.
  • Serve hot with a dollop of home made white butter,mirchi cha thecha and spiced curds(add crushed green chillies and salt to blended curds)


  • Thalipeeth should always be served hot. 
  • I’m not an expert so I always prepare small sized thalipeeth say of about 4″ diameter, that way they come out crisp on all sides too. Also it is easier to transfer onto the tawa. If you pat a larger thalipeeth then make it a point to make 3 to 4 holes to leave oil in it.
  • Tastes best when cooked on a cast iron tawa/ griddle.
  • I have used fenugreek leaves to make it healthier, you can add coriander leaves too.