Sunday, 17 November 2013


Thalipeeth is a Maharastrian delicacy. It can be made in a variety of ways with different mixes of flours. You can also call it a multi grain bread, with loads of flavor and nutrition. I made it without wheat flour as this recipe is long due for my cousin who has wheat intolerance back in India. This dish can be very good for people with wheat intolerance problem as it really can satisfy your need to eat bread/roti.

Here is what you will need:

Four different kinds of flour :

- 1 cup of millet flour/Bajra
- 1/2 cup corn flour/Makka
- 1/2 cup barley flour/Jowar
- 1/2 cup of gram flour/Besan
- 1/2 cup fine rice flour

Spices and herbs:

- salt to taste
- 1/2 tsp red chili powder
- 1 tsp of cumin seeds
- 1-2 green chili, finely chopped
- 2 middle sized onions, finely chopped
- handful of fresh coriander, finely chopped
- 1 tbsp of sesame seeds
- 1 tbsp of oil

Oil for cooking.


1. Chop the onions, green chili's and coriander and keep it aside.
2. Take a big bowl, add all the flours to it and also add all the dry spices. Mix them all well.
3. Add all the chopped vegetables to the flour mix, add 1 tbsp oil to it and mix it all well.
4. With the help of lukewarm water form a nice soft dough, cover it with a wet cloth and let it sit for about 20 minutes.
5. Divide the dough into 6 equal portions and roll them into balls.
6. Take a non stick pan, oil it and now put the ball of dough into the pan.
7. Wet your fingers a little bit and with the help of your hand keep pressing the dough and keep forming it into a round bread.
8. Make a hole in the centre of the dough, put  a teaspoon of oil on that and put it on the heat to cook, covered with a glass lid, if you got one.
9. After a couple of minutes take out the lid and by this time the oil would have vanished, so add a bit more oil on the sides of the Thalipeeth and in the centre too.
10. Cover and cook for another 3-4 minutes.
11. Check it out now, it should be brown and crispier at the bottom.
12. Turn it on the other side and cook it further for a minute.
13. Serve with any Chutney and Raita for a small meal. I served it with Kachari ki Chutney but you can serve it with Mint or Coriander chutney.

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