Thalipeeth - Savory Multigrain Flatbread is a popular Indian savory flatbread recipe. A wholesome breakfast, brunch or lunch meal, you can also use it instead of roti, naan or bread for curry or dinner accompaniment.
This super popular and truly classic dish has making of wholesome and hearty, low calorie meal. What’s more, you can make this in jiffy. This No Yeast Flatbread is popular filling meal by itself.
No Oven Flatbread recipe is made on stovetop. Easy wins it. In addition to many of our popular recipes, it has a perfect balance of plant protein (chickpea flour), calcium (nachani / ragi flour), complex carbs (sorghum flour) and fiber. The spice mix is delicious and earthy with coriander and cumin powder, turmeric powder and sesame seeds.
You will love this Best Thalipeeth recipe
- It is Gluten free, vegan, yeast free and soy free
- It is easily customizable. Use whatever you have handy and make a flatbread.
- Great way to sneak in extra veggies for picky eaters
- It is quick, easy and healthy.
- Stays fresh for couple days and can be eaten at room temperature without reheating.
- Makes it ideal choice for lunches, picnics and road travels.
My mom used to pack Vegetarian Thalipeeth in my Saturday's tiffin in school we had half day school. Mom’s Thalipeeth was simply the BEST. It was so popular amongst my friends that they would wait for my Saturday lunch box.
The same tradition followed as went to college. And that didn't end there. When I joined office after marriage, my mother in law unknowingly and coincidently continued to make Thalipeeth for my working Saturdays' tiffin. She often made it when my colleagues visited because they used to praise it so much.
As I write this recipe, I am missing everybody those who made it and with whom I have shared it so far. Makes me nostalgic to the core. The taste, the conversations and the feeling of love still lingers. My mother and sister used to send me packets pf prepared bhajanee on my return from India and it used to be my connection away from home!
What is Bhajanee (Bhajani)?
Traditionally thalipeeth is made using a flour mixture called Bhajani or bhajanee. It is a multi grain flour mix similar to All Purpose Flour Mix.
The Thalipeeth flour is prepared by dry roasting grains, legumes and spices. Though it slightly varies from region to region, the ingredients typically include rice, wheat, sorghum, urad and chana daal and Goda Masala spices.
Now for ease of making and convenience, I buy readymade flours from grocery store and mix it. I skip the roasting and simply cook it bit longer.
INGREDIENTS USED IN MAKING THALIPEETH
Flour Mix : I am using combination of ready made sorghum flour, rice flour, nachani ( ragi - FINGER MILLET) flour and besan (chickpea flour). I often buy these flours at the Indian store. Also, you can combine the flours and have them ready when needed.
Spices : Coriander and cumin powder, turmeric powder and red chili powder are the main flavors. Adding ajwain (BISHOP -CARROM ) seeds brings very unique flavors. These seeds are believed to help in digestion as well. Sesame seeds and cumin seeds take the rustic flavors further.
Veggies : Finely chopped onions, green chili and cilantro leaves is what's typically used. I often add shredded cabbage, carrots and radishes to this recipe. You can also add beet leaves, methi leaves, spinach to amp up the nutrients.
VERSATILE AND EASY GLUTEN FREE, NO YEAST FLATBREAD RECIPE
Also, as you can see, I have tweaked the flour mix proportions to make it easy to memorize. Also, there is no hard and fast rule to make this recipe. Use whatever flours you have, whatever veggies you have. Spice it up nicely and roll it up! Your thalipeeth will be just as delicious.
Here are couple of alternatives
You can use Bajri flour, oats flour, amaranth flour or any other readymade flour.
You can use garam masala, goda masala or podi ( chutney ) powder to spice it up
I often add shredded radish, cabbage, carrots instead of just onions. The spices mask the veggies superbly.
HOW TO SERVE
Thalipeeth can be served warm or cold. If you are serving it warm, typically it is served with freshly churned white butter on top. Some people like it with melting Ghee on top.
You can also use it as a meal accompaniment. So instead of roti or naan, you can use it to eat along the curries and stir fries.
A lot of us use it as travel meal. Thalipeeth can stay fresh for few days outside at room temperature. And it tastes good cold too.
STEP BY STEP INSTRUCTIONS:
The recipe is divided into 3 parts for easier understanding. However don't feel intimidated . It's pretty straight forward process.
How to make the thalipeeth dough:
Add all the flours to a mixing bowl. And mix them well. Add onion, cilantro, salt, sesame seeds, carom seeds, green chili, red chili powder, turmeric, cumin and coriander to the flour. Mix well.
Put a few drops of oil on your palm. Start making the dough by adding the water little by little. Alternatively, you can use dough attachment on stand mixer. The dough should be soft and easily roll-able and not too watery. (very similar to roti dough)
Finish off kneading by adding a little oil in the end.
Press or Roll the Thalipeeth dough
Make roughly 6 equal balls out of the dough. Spread or spray some oil on the pan (tawa) Put a few drops of oil on your palms. Put the dough ball on the greased pan. Gently press the dough in circle and tap around so it spreads evenly on the pan. You should make evenly spread 6" circle.
Make 5 to 6 holes on the surface of rolled Thalipeeth. Put few drops of oil in those holes. It helps so it cooks evenly.
Cook the Thalipeeth
On the medium heat, allow the bottom side to cook for 5-6 minutes. Using a spatula, slightly lift an edge and see if it’s nicely browning. Add a few drops of oil over the Thalipeeth, and then flip it over.
Cover the pan with the lid and let it cook around 1 to 2 minutes. Remove the lid. Let it cook for additional 3-4 minutes until both sides are golden brown. Add oil as needed on both sides so it doesn’t stick.
Turn off the heat. Using a spatula, carefully remove the thalipeeth from the pan. Transfer it to serving plate. Enjoy with your favorite topping.
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📖 Recipe
Thalipeeth - Savory Multigrain Flatbread
Ingredients
- ½ cup Sorghum flour
- ½ cup rice flour
- ½ cup nachani ragi - finger millet flour
- ½ cup chickpea flour besan
- 1 tablespoon oil
- 1 large onion finely diced
- ½ cup cilantro finely chopped
- 2 teaspoons sesame seeds
- 1 teaspoon carom seeds ajwain -Bishop seeds
- 1 green chili minced - optional
- 1 teaspoon red chili powder adjust per taste
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt – adjust per taste
- 1-2 cups of water
Instructions
How to make the thalipeeth dough
- Add all the flours to a mixing bowl. And mix them well.
- Add onion, cilantro, salt, sesame seeds, carom seeds, green chili, red chili powder, turmeric, cumin and coriander powder to the flour. Mix well.
- Put a few drops of oil on your palm. Start making the dough by adding the water little by little. Alternatively, you can use dough attachment on stand mixer. Thee dough should be soft and easily roll-able and not too watery. (very similar to roti dough)
Press or Roll the Thalipeeth
- Make roughly 6 equal balls out of the dough. Spread or spray some oil on the pan (tawa)
Here are couple different options to roll or press the Thalipeeth:
- Put a few drops of oil on your palms. Put the dough ball on the greased pan. Gently press the dough in circle and tap around so it spreads evenly on the pan. You should make evenly spread 6" circle.
- You can also roll the dough using rolling pin and make even 6" circle and transfer it to pan ( like a roti )
- Or use parchment paper and press and flatten the dough in circle and then transfer to the pan.
- Make 5 to 6 holes on the surface of rolled Thalipeeth. Put drops of oil in those holes. It helps so it cooks evenly.
Cook the Thalipeeth
- On the medium heat, allow the bottom side to cook for 5-6 minutes. Using a spatula, slightly lift an edge and see if it’s nicely browning. Add a few drops of oil over the Thalipeeth, and then flip it over.
- Cover the pan with the lid and let it cook around 1 to 2 minutes. Remove the lid. Let it cook for additional 3-4 minutes until both sides are golden brown. Add oil as needed on both sides so it doesn’t stick.
- Turn off the heat. Using a spatula,carefully remove the thalipeeth from the pan. Transfer it to serving plate. Enjoy with your favorite topping.
- Repeat the process for rest of the dough. To speed things up if you use double burner griddle, you can cook up to 6 thalipeeths at once.
Anagha
Very nice website... Delicious dishes are explained in simple but attractive manner...
nicci parsons
what can i use instead of sourgum flour
admin
Do you have oats flour, or any other flour ? Or use 1cup of rice flour