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# Thalipeeth Recipe
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| **Prep time** | 5 min |
| **Cook time** | 15 min |
| **Total time** | 20 min |
| **Serves** | 6 servings |
## About
Thalipeeth isn’t just another Indian flatbread — it’s a **reflection of Maharashtra’s rustic soul**. Rooted in the daily lives of farmers and villagers, this multigrain flatbread was born out of **simplicity and a desire for sustenance**. In rural Maharashtra, particularly in regions such as Kolhapur, Satara, and Pune, Thalipeeth is a staple for those who work long hours in the fields. It’s prepared using a flour blend called **“bhajani”**, a mix of roasted grains like **jowar (sorghum), bajra (pearl millet), rice, chana dal, and urad dal** — making it a powerhouse of **nutrition and energy**.
What makes Thalipeeth special is its **earthy and wholesome flavour**, which comes not from exotic ingredients, but from **humble pantry staples** — spices, onions, coriander, sometimes grated vegetables, and curd. It’s traditionally patted by hand on a banana leaf or a wooden board and cooked over a hot tawa until crisp and golden. For farmers and labourers, Thalipeeth is more than food — it’s **fuel**. Unlike regular wheat rotis, it provides:
* **Slow-releasing energy** for sustained work
* **High fibre and protein content**
* A naturally **gluten-free** and gut-friendly alternative
Topped with a dollop of homemade butter (loni) or served with dahi, thecha (spicy green chutney), or pickle, it becomes a deeply satisfying meal, both for the body and the soul. Even today, Thalipeeth carries the values of tradition, balance, and nourishment. It’s a tribute to India’s culinary wisdom, where food wasn’t just about taste — it was about health, heritage, and harmony with the land.
## 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
## Instructions
1. 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.
2. 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.
3. mix well making sure everything is combined well.
4. now add ½-1 cup water or as required and knead a dough.
5. now take a small ball of dough and start patting over oiled butter paper.
6. gently drop the sheet upside down over the hot griddle.
7. peel off the butter paper sheet slowly without breaking your Thalipeeth.
8. Additionally, smear some oil over the Thalipeet.
9. Cover and cook both sides on medium flame.
10. Finally, serve the Thalipeeth with butter, pickle and curd.
## Step-by-step
Firstly, combine 1 cup of jowar flour, ¼ cup of besan, ¼ cup of wheat flour, ¼ cup of Bajra, and ¼ cup of rice flour in a large mixing bowl.
Also add 1 tsp ginger-garlic paste, 2 green chillies, 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.
Add more water if required and knead to a smooth and soft dough.
Grease the butter paper with oil. Alternatively, use a wet cloth more traditionally.
Now, take a small ball of dough and start patting it over oiled butter paper, aluminium foil, or banana leaf. Alternatively, use a wet cloth for a more traditional method.
Furthermore, pat as thinly as possible. Dip your hand in water to spread easily and avoid cracks.
Make some holes between so that your Thalipeeth can absorb oil and cook fast.
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 Thalipeeth.
Cover and cook on medium flame.
Flip over and cook both sides, pressing gently.
Finally, serve the **Thalipeeth** with butter, [pickle](http://hebbarskitchen.com/recipes/pickle-recipes/) and curd.
## Video
## Notes
* Firstly, adjust the proportion of flour to your choice.
* Also, to make it more nutritious, add finely chopped palak / grated carrot to the dough.
* Additionally, cover and cook the Thalipith for a more moist texture.
* Furthermore, wet cloth instead of butter paper is a traditional way to pat the Thalipith.
* Finally, the **Thalipeeth recipe** tastes great when prepared slightly spicy and served with butter.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/thalipeeth-recipe-maharashtrian-thalipit/](https://hebbarskitchen.com/thalipeeth-recipe-maharashtrian-thalipit/)
