Maharashtrian thalipith

Last Updated : 25 Jan 2018

Kavitha Bohra

Recipes 147
  • Servings
  • 4
  • Cook Time
  • 20min
  • Prep Time
  • 10min

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Maharashtrian thalipith


  • Whole Wheat flour- 1 cup
  • Jawar Flour- 1/2 cup
  • Rice Flour- 1/2 cup
  • Besan/ Chickpea Flour- 1/2 cup
  • Onion, finely chopped- 1/4 cup
  • Coriander powder-2 tsp (optional)
  • Ginger- 1 inch
  • Green Chillies- 3-4
  • Garam Masala- 1 tsp (optional)
  • Cumin seeds-1 tspFresh coriander,
  • finely chopped- 1/2 cup
  • Red Chilli powder (optional)- 1/2 tsp
  • Sesame seeds-2 tbsp
  • Turmeric powder- 1/4 tsp
  • Salt- to taste
  • Jaggery- 2 tsp (optional)


  • Mix all the ingredients (except oil) together to make a soft pliable dough¬†Knead and leave for 15 minutes or so.
  • The easy way to pat out a thalipeeth is to get a small plastic or ziploc bag and moisten it with water.¬†
  • Now heat tawa and then With wet hands, flatten to a circle and make holes in it.
  • Now invert the whole thing, ziploc and all on your hand. Gently remove the ziploc bag .
  • Now pop onto a greased hot tawa and spread some oil around it and into the holes that you have made.
  • Fry on a medium heat on both sides, by adding oil/ ghee till both sides are well cooked, glossy and have beautiful brown spots on them.
  • Serve with a dollop of ghee on top and yoghurt on the side.



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