logo
Food Advertising by

Buffet on Table: Week 2 — Indian States

Day 1: Maharashtra — Thalipeeth

After a week of combo meals from around the world, our theme for the second week of our mega marathon, Buffet on Table, is Indian States. So each day of this week, I will be sharing a dish from different states in India.

With the amount of time we had to plan for this marathon, I should have made elaborate dishes and meals for this week. Though I had plans to make it ‘mega’, when reality really hit me it was a little too late in the game. I stuck to very simple dishes, but I have to say I enjoyed them all very much and I will be making them often in the future.

First up is a simple Maharashtrian roti called Thalipeeth. It is made with bhajani or thalipeeth flour. Bhajani is nothing but a mixture of various flours and is sold with the same name in Indian stores. There are many various recipes with different flours and different proportions on the internet, so I think it differs from family to family.

I followed Madhura’s recipe from here because I had all the flours in the pantry. Also it scares me when a gluten free flour like jowar or bajra flour is the main ingredient because it is difficult to make rotis with them as they tend to bread while making. So this recipe with atta (wholewheat flour) as the main ingredient looked doable for me.

Thalipeeth turned out delicious. Addition of spices, onion and cilantro adds lot of flavor. These can be eaten without any spicy side dish, just a simple pickle or green chutney or yogurt should suffice. (I put some leftover potato curry on the plate too).

Recipe adapted from here:

Print Recipe
Thalipeeth Yum
Thalipeeth is a simple Maharashtrian roti made with bhajani or thalipeeth flour. Bhajani is nothing but a mixture of various flours and is sold with the same name in Indian stores.
Thalipeeth
Course breads
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
rotis
Ingredients
  • 1 cup Atta Wholewheat flour /
  • ½ cup Jowar flour
  • ½ cup Rice flour
  • ½ cup Besan Chickpea flour /
  • ¾ cup Poha Thick (flattened rice flakes)
  • 1 Ginger " piece, grated
  • 2 Chilies Green , finely chopped (adjust as per taste)
  • 1 tsp Garam Masala
  • 1 tsp Coriander Ground
  • 1 tsp Cumin seeds
  • ½ tsp Ajwain seeds
  • ½ tsp Turmeric
  • ½ cup Cilantro , finely chopped
  • 1 Onion Small , finely chopped
  • to taste Salt
Course breads
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
rotis
Ingredients
  • 1 cup Atta Wholewheat flour /
  • ½ cup Jowar flour
  • ½ cup Rice flour
  • ½ cup Besan Chickpea flour /
  • ¾ cup Poha Thick (flattened rice flakes)
  • 1 Ginger " piece, grated
  • 2 Chilies Green , finely chopped (adjust as per taste)
  • 1 tsp Garam Masala
  • 1 tsp Coriander Ground
  • 1 tsp Cumin seeds
  • ½ tsp Ajwain seeds
  • ½ tsp Turmeric
  • ½ cup Cilantro , finely chopped
  • 1 Onion Small , finely chopped
  • to taste Salt
Thalipeeth
Instructions
  1. Soak poha in water for a few minutes. Drain and keep ready.
  2. Combine the flours in a mixing bowl along with the drained poha.
  3. Add ginger, green chilies, garam masala, ground coriander, cumin and ajwain seeds, turmeric, cilantro, onion and salt.
  4. Mix everything to combine.
  5. Add enough water and knead to a stiff dough. Cover and set aside for 15~20 minutes.
  6. Divide the dough into 12~15 balls. Roll each ball out into a 5~6" roti. Alternately, slightly dampen a small piece of foil and spread out the dough on the foil using your finger. Poke a small hole in the middle of the thalipeeth.
  7. Cook thalipeeth on a hot tawa/ pan until golden spots start to form on both sides. Brush with oil while cooking.
  8. Serve hot with green chutney, pickle or yogurt.
Share this Recipe

18 thoughts on “Thalipeeth (Maharashtrian flat bread)”

  1. Thalipeeth is indeed very delicious and a wholesome bread. Pradnya had given us the ready to use flour which we all loved. Need I say that I love the way you have presented the simple meal with all the accompaniments..it looks like a feast to me. :))

  2. Love the way you use anything as props, beautiful presentation Pavani.. Thalipeeth with those side dishes makes an awesome meal..

  3. Seeing your collage of dough kneading, I remembered even I took step by step preparation of thalipeeth and forgot to make a collage & put it in the post. Duh.. Anyway, your thalipeeth came out perfect and even we liked this flatbread.

  4. Bookmarked this ..It looks delicious and tempting..Even the step by step pics are so perfect..Like the 2nd photo very much.I noticed that in most of the posts , you have one photo that focus the half of the main dish/setup with blurred background and i love those photos.

  5. Addition of poha sounds very interesting. I am sure to make this version. Loved the usage of the iron pan there😀

  6. Your pictures are so sinful and tempting Pavani, that I will settle to these dishes too..:)..moreover thalipeeth is quite on the exotic dishes as per the taste..I love it..very nice!

  7. Thalipeet looks so delicious Pavani. Even I have resorted to easy recipe this week and we all loved them so much. As long as it is tasty, there would be no problem with folks at home..

  8. I didn’t know that poha is also a part of a thalipeeth. I feel traditional flat breads like these are rustic and comforting.

Leave a Reply

Your email address will not be published. Required fields are marked *