Thalipeeth is a rustic, savoury multigrain pancake from Maharashtra, made from bhajani, a flour of roasted grains and lentils such as jowar, bajra, rice, wheat, chana dal, urad dal and coriander seeds. Families roast and mill a batch of bhajani every few months, so thalipeeth can be made at short notice for breakfast or a light dinner.
The dough is mixed with chopped onion, coriander, chilli and spices, then patted thin directly onto the tawa or onto a wet cloth, with a few holes poked in it so oil can seep through. It cooks slowly under a lid until the base is crisp and dark golden and the top is cooked through. The flavour is nutty and earthy, with a toasty aroma from the roasted grains.
It is eaten hot with a dollop of white butter or ghee, fresh curd and a spicy thecha or lime pickle. During fasts a version is made with sabudana and rajgira flour instead. Leftover vegetables or grated cucumber can also be added to the dough, and many homes make thalipeeth with whatever is in the fridge.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Maharashtrian |
| Diet | Vegetarian |
| Course | Breakfast |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | No |
| Key ingredients | bhajani flour / onion / jowar / coriander |
Ingredients
- 2 cups (240 g) thalipeeth bhajani flour
- 1 large onion, finely chopped
- 1/2 cup chopped coriander
- 2 green chillies, finely chopped
- 1 tsp red chilli powder
- 1/4 tsp turmeric
- 1 tsp cumin seeds
- 1 tbsp white sesame seeds
- 1/4 tsp ajwain
- 1 tsp salt
- About 3/4 cup water
- Oil for cooking
- White butter or ghee to serve
Method
- Combine the bhajani, onion, coriander, chillies, spices, sesame, ajwain and salt in a bowl and mix well. The onion will release some moisture.
- Add water gradually and knead into a soft, slightly sticky dough. Divide into 6 portions.
- Grease a cold, heavy tawa or wet a clean cotton cloth or a sheet of plastic. Place a portion of dough on it and pat with wet fingers into a round about 6 inches across and 1/4 inch thick.
- Make 4-5 holes in the thalipeeth with your finger, one in the centre and the rest around it.
- If patted on cloth, flip it onto a hot tawa and peel the cloth away. Place the tawa on medium heat and drizzle 1/2 tsp oil into each hole and around the edges.
- Cover and cook on medium-low for 4-5 minutes until the underside is crisp and dark golden.
- Flip, drizzle a little more oil and cook uncovered for 2-3 minutes until spotted brown. If patting directly on the tawa, let it cool slightly with a splash of water before making the next one.
Tips
- Patting on a cool tawa is easier; heat it after shaping. Cool the tawa with water between batches.
- No bhajani? Mix equal parts jowar, bajra and besan with a little rice flour and roasted coriander-cumin powder.
- Bhajani contains wheat; leave it out of your mix for a gluten-free version.
Serve with
White butter, thick curd and shengdana or green chilli thecha.