Thalipeeth
Preparation Time
20 minutes
Cooking Time
25 minutes
Difficulty Level
moderate
Meal Type
Breakfast
Serves 4
Key Ingredients
- Jowar (sorghum) flour
About This Recipe
Thalipeeth is the multigrain flatbread of the jowar belt, made from bhajani: a mix of roasted flours and ground roasted chana dal that gives the disc its nutty, toasted taste. In this jowar version the mix is one cup of jowar flour, half a cup each of bajra and whole wheat flour, and a quarter cup each of rice flour, besan and roasted chana dal, ground fine. Those proportions, 350 g of dry mix in all, make four thalipeeth.
The dough is patted out by hand, not rolled: jowar and bajra bring no gluten of their own, and the soft, wet mix would tear under a rolling pin. Warm water, the ground chana dal and the juices of a finely chopped onion are what bind it, and patting on a damp cloth lets the wet disc slide onto the tawa without tearing. The finished thalipeeth is crisp and brown at the edge, soft in the middle, with flecks of onion and chilli running through it.
This is the fuller bhajani version; the simplest home one is jowar flour with two tablespoons of besan, the way many Maharashtrian kitchens make it on a weekday. Thalipeeth is patted on a damp cloth, and the holes poked in its middle are what let it cook through and stay flat.
Ingredient List
Serving Size:
1x
2x
3x
Bhajani (flour mix)
- Jowar (sorghum) flour — 1 cup
- Bajra (pearl millet) flour — 1/2 cup
- Whole Wheat Flour — 1/2 cup
- Rice flour — 1/4 cup
- Besan (chickpea flour) — 1/4 cup
- Chana Dal — 1/4 cup
Dough
- Onion, finely chopped — 1 piece
- Green chilli, finely chopped — 1 piece
- Fresh coriander leaves, chopped — 2 tbsp
- Cumin Seeds — 1 tsp
- Turmeric Powder — 1/2 tsp
- Salt — 1 tsp
- Warm water — 1 cup
For patting
- Water, to damp the cloth — 1/4 cup
For cooking
- Groundnut oil — 2 tbsp
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Serving Suggestions
Serve thalipeeth hot, straight off the tawa, with a bowl of thick curd, green thecha or a lime pickle; a dab of white butter on top is the classic finish. One thalipeeth makes a light breakfast, two with curd and a glass of buttermilk make a full meal. Cooked thalipeeth holds in the fridge for two days; warm it again on a dry tawa. The jowar recipes roundup has the bhakri, upma and laddu that complete the set.
Tips for Cooking Thalipeeth
Knead a soft, moist dough and let it rest: a stiff one tears while you pat it. Keep the cloth only damp, never dripping, or the thalipeeth sticks. Warm water, not cold, goes into the bhajani, and if the onion wets the dough too much, add a spoon of jowar flour. A hot tawa and oil in the holes give crisp edges; use the first thalipeeth as your test piece.
Chef’s Note
Roast the chana dal until it smells toasted, not just warm; that is where the bhajani's flavour comes from. Pat with wet fingertips and keep the edge even so the middle and rim finish together. One thalipeeth lands at roughly 364 kcal with 11.2 g protein and 9.4 g fibre; the flours and the tawa oil carry most of those calories.
Per serving (approx.): 364 kcal, protein 11 g, carbs 55 g, fat 10 g, fibre 9.4 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Apr 24, 2026
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