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–+ servings
Close up look of Thalipeeth served in a white plate with yogurt, green chilly and onion.

Instant Thalipeeth (Multiflour Vegan Flatbread)

Instant Thalipeeth is a Multiflour Vegan Flatbread that is enjoyed as breakfast and is an instant version of the typical Maharashtrian Bhajani che Thalieepth.
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Servings: 6 Thalipeeth

Ingredients

  • 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
  • 1 tablespoon of oil for kneading
  • 4-5 tablespoon of oil for shallow frying.
  • Green chilies for garnish with salt (Optional)

Instructions

  • In a large bowl add all the flour.
    1/2 Cup Rice Flour, 1/2 Cup Bajra Flour, 1/2 Cup Whole Wheat Flour, 1/2 Cup Gram Flour
  • Add red chilly powder, coriander powder, sesame seeds, oil, asafoetida, and salt.
    1 tablespoon of Sesame Seeds, Red Chilly powder to taste, 2 teaspoon of Coriander powder, 1 teaspoon of Asafoetida, 1 tablespoon of oil for kneading, Salt
  • Add in the water and mix everything.
    1/2 Cup of warm Water
  • Let the mixture rest for 10-15 minutes. This will help the flours absorb the water.
  • Now add the chopped onions, coriander, green chili and mix everything.
    1 cup of finely chopped onion, 1 cup of finely chopped Fresh Coriander, Green chilies finely chopped to taste
  • 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.
    4-5 tablespoon of oil for shallow frying.
  • 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.
    Green chilies for garnish with salt
  • 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.

Notes

  • 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.