Indian & South Asian · Breakfast · Lunch · Snack
Thalipeeth
थालीपीठ
Crisp-edged, savoury Maharashtrian flatbreads made from a mix of sorghum, millet, chickpea and whole wheat flours. They are studded with onion, carrot, fresh coriander and toasted sesame, and pan-cooked with just a few drops of oil.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 61% · Fat 27% · Protein 12%
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Ingredients
For 4 servings- 1/2 cup60 gjowar (sorghum) flour
- 1/2 cup60 gbajra (pearl millet) flour
- 1/2 cup45 gbesan (chickpea flour)
- 1/4 cup30 gwhole wheat flour
- 1 medium110 gonion, finely chopped
- 1 small60 gcarrot, finely grated
- 1/2 cup15 gfresh coriander leaves, chopped
- 28 ggreen chillies, finely chopped
- 1 tbsp9 gsesame seeds
- 1 tspcumin seeds
- 1 tspground coriander
- 1/2 tspground turmeric
- 1/2 tspred chilli powder
- 3/4 tsp5 gsalt
- about 2/3 cup160 gwater
- 4 tsp18 gpeanut oil
Steps
- 1
In a large bowl, whisk together the jowar, bajra, besan and whole wheat flours.
- 2
Stir in the sesame seeds, cumin seeds, ground coriander, turmeric, chilli powder and salt.
- 3
Add the onion, carrot, coriander leaves and green chillies, and rub them into the flour so the vegetables release some moisture.
- 4
Add the water a little at a time, kneading to a soft, slightly sticky dough. You may not need all of it.
- 5
Divide the dough into 8 equal balls.
- 6
Lay a damp cotton cloth or a sheet of parchment on the counter and wet your fingers.
- 7
Pat one ball into a round about 12 cm (5 in) across and 5 mm thick.
- 8
Poke 4 or 5 small holes in the round with your finger.
- 9
Heat a cast-iron tawa or nonstick pan over medium heat and brush it very lightly with a little of the oil.
- 10
Flip the round from the cloth onto the hot pan, then peel the cloth away.
- 11
Drizzle about 1/4 tsp oil around the edges and into the holes.
- 12
Cover and cook for 3 minutes, until the underside is golden and crisp.
- 13
Flip and cook uncovered for 2 minutes more, until both sides are browned and the centre is cooked.
- 14
Repeat with the remaining dough, cooking two at a time if you have a second pan. Wet the cloth again between rounds.
- 15
Serve hot.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, replace the whole wheat flour with more jowar flour and choose a besan labelled gluten-free, since chickpea flour can be cross-contaminated with wheat.
- If you can't find bajra flour, use an extra 1/2 cup of jowar flour or ragi (finger millet) flour instead.
- Swap the peanut oil for sunflower or another neutral oil to make it peanut-free.
- Add a handful of finely chopped spinach or fenugreek leaves in place of the carrot for a greener, more traditional flavour.
Storage
Thalipeeth are best eaten hot and crisp; refrigerate any leftovers in an airtight container within 2 hours and use within 3 to 4 days. Reheat on a hot tawa until steaming hot all the way through, which also helps bring back some crispness.
Make ahead
You can mix the flours and dry spices up to a week ahead and keep them in an airtight jar, and chop the onion, chillies and coriander a day ahead and refrigerate them. Mix the dough just before cooking, as the vegetables release water and make it soggy if it sits.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSesamePeanuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (147 g) | Per 100 g | |
|---|---|---|
| Calories | 257 kcal | 175 kcal |
| Protein | 7.6 g | 5.2 g |
| Carbohydrates | 40.4 g | 27.5 g |
| of which sugars | 3.9 g | 2.7 g |
| Fiber | 5.3 g | 3.6 g |
| Fat | 8 g | 5.4 g |
| of which saturated | 1.2 g | 0.8 g |
| Sodium | 471 mg | 320 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
