You can jump to the recipe, but you will miss the tips and tricks mentioned in the post
Instant Thalipeeth is a Multiflour Vegan Flatbread is an instant version of the typical Maharashtrian Bhajani che Thalieepth. It is made using ready flours, onion, fresh coriander, and a few spices. It can be enjoyed as breakfast, snack or as a main meal.
What is Thalipeeth
Thalipeeth is a savory flatbread made using a combination of different flours. It is typically made using Bhajani Flour and can be almost made instantly if you have the flour ready. However, for many of us, this is not possible due to the non-availability of mills or any circumstances. So this Instant Thalipeeth version comes to the rescue.
What is Bhajani?
Bhajani means flour made by the roasting of the different grains and then grinding. In the Marathi language, roasting means bhajane and hence the term Bhajani.
Bhajani Flour for Thalipeeth
Bhajani flour thalipeeth generally will have a combination of different grains. There are as many as 9 types or more grains that can be added. Grains are dry roasted and then floured in a mill. As this is dry roasted and floured, this bhajani flour stays good for a couple of months.
So when you want to make a thalipeeth, all you have to do is use this flour, add the required spices and make the thalipeeth. So it becomes kinda instant when you have the flour ready.
This version is best for those who do not have access to the mill or cannot make their own from grains. I too do not have access to a mill and we love thalipeeth. So I make this instant version with whichever flours are available in my pantry.
Gluten Free Thalipeeth
The main flours are Jowar, Bajra, Rice, Besan, and Wheat. At times Wheat may or may not be used and if you want to make a Gluten Free Thalipeeth you would need to skip wheat and asafoetida if using. One can then add Ragi, Urad dal flour (in small portion), etc too. Basically, you can play with the flours you have.
Healthy Flatbread for Winters
Due to the combination of such healthy flours used, this recipe is one of the healthiest breakfast or meal recipes you can enjoy. It is especially good during winters. For kids, you can skip the chili and it is one of the best finger food you can give.
Travel Food / Lunch Box Idea
Thalipeeth stays good for 1-2 days too. You can enjoy it the next day too and it is best as a travel snack or meal. Kids would love to enjoy this in their lunchbox.
Recipe process of Instant Thalipeeth
To the flours, you add sesame seeds, onion, chopped coriander, and coriander powder. In bhajani thalipeeth, at times coriander and cumin seeds are added to be floured. In the instant version, you can add the powder.
Then you make a dough using all the flour. You would be requiring little to no water as the onion releases its water. I like to add more onion and coriander in this as it adds to taste.
One can roll the thalipeeth directly on the tava/pan or roll it on a rolling board or a wet muslin cloth/ plastic sheet and then flip it over the pan. It has to be cooked on a slow to the medium stove to get evenly cooked.
I like to top it up with slit green chili seasoned with some salt. It adds to taste. I have learned this from a close friend. She made it for me and we really enjoyed it. After that, I always add the slit green chilies.
This is best enjoyed with some yogurt on the side or some green chilly kharda or thecha. Though it is famous as a typical Maharashtrian dish it can be even enjoyed as a meal or a snack.
Variations to Thalipeeth
If one wants to make a gluten free version of this thalipeeth skip the wheat flour and store-bought asafoetida powder. One can add maize flour (makki ka atta), tapioca flour, ragi flour, dal flour too in this.
Instead of onion, one can add different veggies in this thalipeeth. It would be multigrain as well as loaded with veggies. One healthy and delicious flatbread.
I have shared this recipe earlier. Today I am updating the post with more information about flours used and replacements and with video on how to make the thalipeeth.
So here goes the recipe of Instant Thalipeeth-
Instant Thalipeeth (Multiflour Vegan Flatbread)
- 1/2 Cup Rice Flour
- 1/2 Cup Bajra Flour – Pearl millet flour
- 1/2 Cup Whole Wheat Flour – Atta
- 1/2 Cup Gram Flour – Besan/Chickpea flour
- 1 tablespoon of Sesame Seeds – Til
- 1 cup of finely chopped onion (around 2-3 medium)
- 1 cup of finely chopped Fresh Coriander (around 1 small bunch)
- Green chilies finely chopped to taste
- Red Chilly powder to taste (optional)
- 2 teaspoon of Coriander powder
- 1 teaspoon of Asafoetida -Hing
- 1/2 Cup of warm Water (One can use normal plain water)
- Salt to taste
- 1 tablespoon of oil for kneading
- 4-5 tablespoons of oil for shallow frying.
- Green chilies for garnish with salt (Optional)
- In a large bowl add all the flour.
- Add red chilly powder, coriander powder, sesame seeds, oil, asafoetida, and salt.
- Add in the water and mix everything.
- Let the mixture rest for 10-15 minutes. This will help the flours absorb the water.
- Now add the chopped onions, coriander and mix everything.
- You should be able to knead it into a dough without any extra water. Onions will release some water when you knead it into the dough.
- Let the dough rest for 5 mins.
- After 5 mins, divide the dough into equal size portions. (Around 2-3 tablespoon or lemon size balls)
- Heat a tava/griddle or a non-stick pan.
- Once medium hot, spread 5-6 drops of oil.
- You can make thalipeeth in the following ways –
1st Method – Using muslin cloth or a plastic
- Use a damp muslin cloth or a plastic
- Apply oil to your fingers.
- Take a portion of the dough and pat it with the help of your fingers to form a 3-4 inch diameter disc.
- Flip this on the hot tawa.
2nd Method – Directly tapping it on the tava
- Apply oil to your fingers.
- Take a portion of the dough and directly pat it on the hot tawa with the help of your fingers to form a 3-4 inch diameter disc.
- Make 2-3 holes on the thalipeeth. This helps in cooking it evenly.
- If you are adding green chili on the top, slit the green chili, add some salt to it and press it on the thalipeeth.
- Cook it on a slow stove.
- Drizzle oil around the edges and in between the holes.
- Flip and cook on the other side until golden brown.
- Do not flip too early or else your thalipeeth will break.
- Serve it with spicy thecha, onion, curd, or pickle of your choice.
- Any combination of flours can be used.
- kip the chilies or use them in less quantity if making for kids. One can add different veggies too in this thalipeeth.
- Asafoetida or hing is naturally gluten-free but the store-bought ones have wheat added to them to make a fine powder. So if you are gluten intolerant you can skip it.
- You can replace the wheat flour with any other gluten free flour to make gluten free flatbread. Read above the replacements you can make.
Pin it for Later:
Linking this with:
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
If you tried this recipe, please comment below and do not forget to rate the Recipe.
Subscribe to my email list so that you get the new recipes straight in your mailbox.