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Tuesday, 14 March 2017

Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine

Bhajaniche Thalipeeth is a multi grain Indian flatbread. This savory snacks from the traditional Maharashtrian cuisine is a powerhouse of nutrition and a perfect blend of taste and health. Thalipeeth can be served as a delicious and filling breakfast or a mid day snacks. Can also be given in kids lunch box. It tastes heavenly when served with a dollop of home made butter with spicy raw mango pickle and mattha (spiced buttermilk).

The flour used to make this thalipeeth is called bhajani as it is made by individually roasting the various whole grains and then grinding them to get the powder (flour). A typical Maharashtrian household will surely have a stock of Thalipeeth Bhajani in its kitchen pantry. Bhajani flour is easily available in Indian grocery shops in Maharashtra .There may be variation in the number and proportion of the whole grains and spices used in making the bhajani. For those who wish to make the bhajani at home (which is no doubt more flavorful and hygienic), i have already shared my mom's recipe to it. (just click on the highlighted word for the recipe link to Thalipeeth Bhajani)

Various vegetables , herbs and spices are added to this bhajani and a dough is made using buttermilk or warm water and is patted directly onto a heated griddle traditionally to make the thalipith. This method needs practice, but do not worry as here i have shown making Thalipeeth by both the traditional way and an easy version of it in which the dough is first patted on a greased sheet of either plastic or butter paper on a working platform and then carefully transferred to the girdle where it is cooked crisp and golden brown from both sides.

Prepartion Time: 15 minutes
Cooking Time : 15 minutes

Ingredients: 1 cup = 200 ml
  • 1 1/2 cup Thalipeeth Bhajani (multi grain flour)
  • 1 large onion, finely chopped 
  • 1 small bunch of fresh Coriander
  • Butter milk or warm water as per need to make the batter
  • 2 green chilies 
  • 4-5 garlic cloves
  • 1/2 inch ginger piece
  • 3-4 tablespoon oil 
  • 1 teaspoon red chilly powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon carom seeds
  • Pinch of Asafoetida
  • Salt to taste
  1. Grind garlic, ginger and green chilies together either in a mortar and pestle or in a grinder. Keep aside.
  2. In a mixing bowl take the Thalipeeth Bhajani ( multi grain flour). Add the ginger garlic and chilly paste, chopped onions, finely chopped fresh coriander leaves. 
  3. To it add the spice powders (turmeric powder, asafoetida, Carom seeds , red chilly powder and garam masala) , salt and 1 tablespoon oil. Mix everything well .

  4. Now make a thick batter of this mixture using warm water or butter milk. If making by traditional method by directly patting the batter on the skillet, the batter can be little thin. 

    5. The other easy option is to first pat the dough using our palms on to a greased zip lock bag or butter paper and then transfer it to the skillet. In this case the dough should be firm, so adjust the amount of water or buttermilk accordingly.

    6. Divide the dough roughly into 4 parts. First we will see the traditional method. Heat a non stick skillet and grease it with oil. Take one portion of the dough and place on the center of the skillet.

 7.   Wet your palms and pat the dough with fingers to spread it in a small round flat bread. Make 4-5 holes in the thalipeeth . Add 1 teaspoon of oil  to the edges and let it cook on medium heat for 1 minute or until the side becomes crispy.

   8.  To make the thalipeeth in an easy way, take a greased butter paper or zip lock bag and keep on the working counter. Place the firm dough at the center. Grease the palm and fingers with oil. Pat the dough to spread it evenly.

 9.  Do not pat the dough very thin on the plastic sheet as it will not come out easily. Now either transfer it carefully on the palm and then place it over a skillet. Or directly transfer the thalipeeth on the heated skillet and then slowly pull the butter paper out. 

 10.  Make 3-4 holes on the thalipeeth using your index finger or back of a spoon . Add little oil through the edges and in between the holes . 

11.  Cook the thalipeeth from both the sides until it turns golden brown and crisp. Remove the thalipeeth on to a plate. 

12.  Top it with a dollop of home made butter and serve it with a spicy raw Mango Pickle or spiced buttermilk (Mattha) and enjoy with your loved ones !

  • Adding finely chopped spring onions with their greens makes the thalipeeth more flavorful.
  • Grated bottle gourd or cucumber can be added to the thalipeeth bhajani for variation.
  • You can also pat the thalipeeth dough on a wet muslin cloth and then transfer it on the heated skillet. 
For more healthy breakfast recipes do check my posts on


  1. Thalipeeth looks so yummy. I don't think I'd be able to pat it into shape on the hot tawa, like your tip of using parchment paper. Its like making what we Gujaratis call methi dhebra.

  2. Perfectly demonstrated, thank you!