Thalipeethथालीपीठ

Name: Thalipeeth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Maharashtrian
Ingredients: 2 cups Bhajani flour (भाजणी); 1 medium Onion (कांदा), finely chopped; ¼ cup Fresh coriander (कोथिंबीर), chopped; 2 Green chillies (हिरवी मिरची), minced; 1 tbsp Sesame seeds (तीळ); 1 tsp Cumin seeds (जिरे); ½ tsp Carom seeds / ajwain (ओवा); to taste Salt; to bind Water; for cooking Oil or ghee (तूप)

⏱ Prep 15m🍳 Cook 20m🍽 Serves 6🌿 Vegan

Video: Hebbars Kitchen (YouTube)

Thalipeeth is Maharashtra's everyday multigrain flatbread — crispy at the edges, soft and spiced within, and unlike any roti you have eaten before. Made from bhajani, a mix of roasted grains and pulses ground together, it carries a nutty depth that plain wheat cannot match. A thalipeeth with a dab of white butter or thick yogurt is a complete meal.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪Bhajani flour (भाजणी)2 cups
▪Onion (कांदा), finely chopped1 medium
▪Fresh coriander (कोथिंबीर), chopped¼ cup
▪Green chillies (हिरवी मिरची), minced2
▪Sesame seeds (तीळ)1 tbsp
▪Cumin seeds (जिरे)1 tsp
▪Carom seeds / ajwain (ओवा)½ tsp
▪Saltto taste
▪Waterto bind
▪Oil or ghee (तूप)for cooking

🌍 Cooking abroad? Substitutions

Bhajani flour is the soul of this recipe — in the diaspora, look for it at Maharashtrian specialty stores or online. Otherwise, make a version: dry-roast equal parts jowar (sorghum), rice, chana dal, and urad dal, then grind with a little wheat flour until fine.
Carom seeds (ajwain) are widely available at Indian grocery stores; dried thyme can approximate their flavour at half the quantity.
For a gluten-free version, replace any wheat component in the bhajani blend with extra jowar and rice flour — the flatbread will be slightly more crumbly.

Method

1Combine bhajani flour, onion, coriander, green chillies, sesame seeds, cumin, ajwain, and salt in a large bowl. Mix well so the aromatics are evenly distributed.
2Add water gradually, kneading into a soft, non-sticky dough that holds its shape. Rest 10 minutes, covered.
3Divide into 6 equal portions. Wet your palm with water. Press each portion directly onto a hot, lightly oiled non-stick tawa and pat it out into a thin round about 6 inches wide — do not use a rolling pin; your palm is the tool.
4Make a small hole in the center of each thalipeeth so steam can escape. Drizzle a little oil around the edges.
5Cook over medium heat until the underside is golden and crisp, 3–4 minutes. Flip carefully and cook the other side 3 more minutes, adding oil if needed.
6Serve hot straight from the pan with fresh yogurt, white butter, or green chutney.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.