Instant Thalipeeth | Thalipeeth | Thalipeeth Recipe

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The Indian state of Maharashtra is where the traditional flatbread or pancake known as Thalipeeth was created. It is a well-known and wholesome dish that is prepared using a variety of flours and spices. In order to make thalipeeth, various flours, including wheat, rice, and chickpea flour, are usually combined with finely chopped vegetables, herbs, and spices. “ThaliPeeth” is a word that originates from the Marathi language, where “Peeth” is the word for flour and “Thali” is the word for plate. Like a pancake, this food is typically prepared on a griddle or tawa. Thalipeeth is renowned for its rich, healthy flavour and has a distinct, rustic flavour. Thalipeeth is made by combining the flours and other ingredients with yoghurt or water to create a thick batter. The batter is then spread out and cooked till golden brown and crispy on a tawa or skillet that has been oiled. It’s frequently eaten with yoghurt, homemade ghee (clarified butter), or chutney made of coconut, peanuts, or sesame seeds.



Prep time: 15-20 minutes Cooking time: 6-7 minutes Serves: 4-5 people

What’s up guys you are Welcome to my new blog. Today, I’m making a Maharashtrian snack recipe which is very delicious & even I love eating it. which is called Thalipeeth. This Thalipeeth is a very interesting recipe coz the flour used for it is made by mixing various different ingredients.

In India we are celebrating year of Millets. We should consume millets like bajra & jowar in our diet. That’s why I thought of sharing this recipe with you all. It turns out really delicious. The flour for Thalipeeth is already prepared or bought from the stores & that flour is basically called Bhajani cha peeth.

This flour is prepared by mixing millets & lentils together, & that is what results in Bhajani chi Thalipeeth. Now for today’s version, since I didn’t want to bring readymade flour & make it, So, I’m making an instant variety of Thalipeeth by mixing various ingredients.

If you want to follow this recipe with the ready flour, or you have Thalipeeth flour at home, then with that you can follow this recipe to make a good Thalipeeth. The method to shape this Thalipeeth is also very different. It is made on a cloth. & this process is very interesting. Then the cloth is useful to put it on the skillet.

So, I’ll tell you how to do that easily. It will be crisp on outside & soft from inside & really delicious. & then we will serve it with white makkhan, thecha (garlic chutney), pickle & curd. It tastes amazing.

Ingredients For Thalipeeth

  • WATER 3/4 – 1 CUP
  • OIL  1 TSP

How to make Thalipeeth Recipe

Let’s learn how to make the flour for Thalipeeth.

In a mortar & pestle, take 3-4 green chillies, 10-12 cloves of garlic, 1/2 tsp cumin seeds, & add a pinch of salt & grind it nicely. & prepare a coarse paste from it. If you don’t have mortar & pestle then you can even prepare a coarse paste in mixer-grinder. so I’ve grinded it. Keep it aside now.

How to make Flours For Thalipeeth

Now, you have to mix flours in a bowl. So take 1 cup jowar flour, 1/2 cup bajra flour, 1/2 cup gram flour, 1/4th cup whole wheat flour, & 1/4th cup rice flour. After adding all these flours, add a salt to taste, 1 tbsp coriander powder, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, Add the paste that we prepared earlier. 1 large chopped onion, lots of freshly chopped coriander, & add 1 tsp of white sesame seeds.

Mix all the ingredients nicely. Once you have mixed everything well, then you have to add water gradually, to form a soft dough. Here, I’m adding about 1 cup water here. Add the water gradually. Sometimes you may need less or more water, depending on the flour. You may need to add 3/4th cup- 1 cup of water in this dough.

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Once the dough is prepared, then knead it for 3-4 minutes. After kneading, you will see how soft our dough has turned out. Once your dough is ready, then add 1 tsp oil to it & mix it well. Adding the oil ensures that when thalipeeth cooks from within, it stays soft.

So I’ve incorporated the oil into the dough & our soft dough is ready. Cover it with a wet muslin cloth & you have to rest it for 5-10 minutes. No need to rest for a long time. So leave the dough aside for 8-10 minutes to rest.

Making thalipeeth

Did you learn how we prepared the dough for Thalipeeth by mixing different flours & so it’s really healthy. It has all groups like jowar, bajra, wheat & rice flours. & as all these flours go into this, it’s texture & flavour & taste turns out really amazing. So try making Thalipeeth like this.

Our dough is ready & is already resting.

How To Shape thalipeeth

Now the method of shaping it is very unique. What I’m gonna do is I’ll take a muslin-
-cloth & make this Thalipeeth on it. So learn & note its process. Once you have understood this process properly, if you try it 1-2 times at home, you will be able to do it easily.

So now let’s learn what is the next process to shape it & cook it. Before shaping the Thalipeeth, I’m heating up the skillet as it should be hot once thalipeeth is shaped. Now to shape the Thalipeeth,
I’m placing a muslin cloth on the rolling board,



You have to wet this cloth. So wet it with water & then squeeze out the excess water. The cloth shouldn’t be soaking wet, it should be just damp. You have to place this cloth on the rolling board. Now take a some dough & make a dough ball out of it.

Once you have made the dough ball, place it in the centre of the cloth. now wet your hands with water. This is very important, no oil, apply water. With wet hands you have to press the dough to form a flat bread like you would make a roti or bhakri. You have to shape it or flatten it .

So slowly continue to flatten it. Whenever you feel that it is getting sticky, wet your hands again & continue. So, continue to press it & flatten it to form a round Thalipeeth. After shaping it you have to make holes in it. Some people make a single hole in centre, I’m making 3-4 holes.

So that we can add ghee or oil in it which will make our Thalipeeth cook well & become crispy. So we have shaped the Thalipeeth, Our skillet is hot too. Apply some ghee on the skillet & then wipe it. Doing this prevents Thalipeeth from sticking to it.



Once you have done so, carefully lift the cloth holding with both the edges. & then carefully place it on the skillet. Once placed on the skillet, carefully remove it away. See how easily it comes off & our Thalipeeth is on skillet.

It may look a little tricky right now, but if you practice once or twice, you will get the hang of it. Add ghee into the holes that we made. You can even add oil instead. Add little bit of ghee like this. Apply some ghee on the sides like this too. Now using a spatula you have to
release it’s edges from the skillet.

otherwise sometimes the Thalipeeth can stick to the skillet. So I’ve nicely released the edges, Now you have to cover it with a lid & cook it for 2-3 minutes on medium low flame. The reason to cover it is that the millets take longer to cook & covering it helps cook faster & keep Thalipeeth soft.

Remember Cook on medium low flame for 2-3 minutes.Then remove the lid & flip the Thalipeeth. You will see how nicely our Thalipeeth is cooked. Now add some ghee to cook on other side as well. Now, no need to cover the lid. Cook it on medium high flame.



If you cook on low flame at this stage, then Thalipeeth will become hard & loose moisture. So quickly cook it on medium high flame until it becomes crisp on other side too. In about 2 minutes, the Thalipeeth is cooked well from other side as well.

You will see that our Thalipeeth is perfectly cooked & ready. Did you learn what is the process of cooking Thalipeeth. It is a simple process. It may appear difficult, how to lift the cloth or press it on skillet, everything will be done. You have to just try once or twice. The first one that even I made was slightly thick in centre.

So, it becomes a practice & once you do it repeatedly you get better & it is a good snack.

I’m going to do it again to revise. & let me tell how to shape & cook it again quickly. Before making the Thalipeeth again, dip the cloth in water again, After dipping it again, squeeze out the water.

I’m telling you again how to do the entire process. Again drape the cloth on rolling board,
& place the dough ball in the centre. Again wet your hands & then start pressing it again with your hands. Once you get some practice then don’t just press, start patting from the top. to get a good texture & get an even layer.

So spread the dough while wetting your hands in between, & applying even pressure or patting it. You will see that this Thalipeeth has got better shape & evenly spread. So once you practice, then slowly you can do it well. Again make holes in the centre like this. After making holes, again apply ghee on the skillet & wipe it off. Carefully lift the cloth, & turn it on the skillet.

So I have perfectly placed it & now carefully peel off the cloth. It will get released easily. Again add ghee in holes & even on sides. Release the Thalipeeth on edges using a spatula. Now cover it & cook it on medium low flame for 2-3 minutes. After 2-3 minutes, you will lift the lid & flip the Thalipeeth.

look how perfectly it is crisped up, & the Thalipeeth is nice & thin. Add some ghee in centre, & on sides & cook from other side too. Now our perfect Thalipeeth is ready. It is even better than the first one. Let’s plate it and serve this amazing recipe.

So you learn how our Maharashtrian snack recipe Thalipeeth is made. Recipe in each household is slightly different. This recipe is made at my home, & it turns out really amazing. Definitely serve it with white butter, & also Thecha (garlic chutney).

It’s very easy to make Thecha. Just take some coriander, chillies, garlic & salt & grind it. Some people even temper it. But have it with this & also curd & pickle.


Definitely try this millet snack at your home & tell me in the comments how did you like it.

Share this recipe with your friends & family Have an amazing time with this recipe at your home.


Q. What is Thalipeeth?

Traditional Maharashtrian flatbread known as thalipeeth is created with a combination of flours, veggies, and spices. It is well-known for its rich, healthy flavour and is prepared on a griddle or tawa.

Q.What are the different types of flour used in Thalipeeth? 

Wheat flour, rice flour, and chickpea flour (besan) are the three types of flour most frequently used in Thalipeeth. Other flours, such as millet (bajra) or sorghum (jowar), may also be used in some versions.

Q.Can Thalipeeth be made gluten-free? 

Yes, Thalipeeth can be made gluten-free by using flours other than wheat flour, such as rice flour, millet flour, or sorghum flour. As a result, people with celiac disease or gluten intolerance can eat it.

Q.What vegetables can be added to Thalipeeth? 

Thalipeeth can be made using a variety of vegetables, including grated carrots, spinach, onions, tomatoes, cilantro, and bottle gourd (lauki). These vegetables enhance the dish’s flavour, texture, and nutritional value.

Q.Is Thalipeeth a healthy dish? 

Yes, because it contains wholesome components, thalipeeth is regarded as a healthy dish. A proper mix of carbohydrates, proteins, and fibres is produced by combining various flours. It is often prepared using little ghee or oil, making it a healthier choice.

Q.How is Thalipeeth served? 

The typical accompaniments for thalipeeth include homemade ghee (clarified butter), yoghurt, or a variety of chutneys like coconut chutney, peanut chutney, or sesame chutney.

Q.Can Thalipeeth be stored for later consumption? 

The finest way to consume thalipeeth is hot and fresh. If there are any leftovers, they can be kept in the fridge for a day or two in an airtight container. Before eating, reheat the Thalipeeth on a griddle or in the microwave.

Q.Can Thalipeeth be frozen?

Thalipeeth can indeed be frozen. Cooked Thalipeeth should be stacked with parchment paper in between each layer and kept in a freezer-safe container or ziplock bag after fully cooling. Before serving, warm and defrost.

Q.Can Thalipeeth be made without onions or garlic? 

Yes, Thalipeeth can be prepared without either garlic or onions. If you don’t want to use them or have dietary constraints, you can. The inclusion of various spices and herbs will ensure that the dish retains its flavour.

Q.Is Thalipeeth only popular in Maharashtra?

The traditional Maharashtrian cuisine thalipeeth has become more well-known throughout India. It is popular throughout the nation and frequently appears on the menus of restaurants and food carts.

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