Thalipeeth recipe |How to make Maharashtrian thalipith- step by step

  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

With our busy lifestyles, noone has the tie to make a proper sitdown breakfast. Its always somethign on the go. A quick cereal or milk and fruit in the car and that’s it.

But breakfast is the most important meal in the day, the only meal that will keep you going and those grey cells functioning till midday.

My most favourite breakfast item / snack was Thalipeeth that my mum made.

A very Maharashtrian snack, thalipeeth is a powerhouse of nutrition. Made with a blend of various grains powdered together, it is then spiked with onions & chillies and flattened out with the hand to make these amazing little pancakes which will keep you full for hours.

Try them. I promise you will be hooked. My son now wants them everyday.



  • 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 tsp
  • Fresh 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)


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Mix all the ingredients (except oil) together to make a soft pliable dough like so. Remember the dough will have a different consistency from the roti dough, because of the lower gluten content. The other grains do not have so much gluten. Knead and leave for 15 minutes or so.

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The easy way to pat out a thalipeeth is to get a small plastic or ziploc bag and moisten it with water. I remember my mother using little plastic milk bags for this.

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Heat a tawa/ skillet.

With wet hands, flatten to a circle and make holes in it. These little holes ensure that the thalipeeth cooks through evenly.

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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.

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Serve with a dollop of ghee on top and yoghurt on the side.
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