Thalipeeth
Vegetarian
थालीपीठ · thalipeeth
A savoury Maharashtrian multigrain flatbread of sorghum, gram, rice and wheat flours with onion and spices, pressed out by hand, pierced and crisped in oil under a lid.
Thalipeeth is an Indian bread, ready in about 55 minutes and made with sorghum meal and chickpea flour. It serves 5 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 15 min
- Cook
- 30 min
- Rest
- 10 min
- Total
- 55 min
- Serves
- 5
- Level
- Easy
- Calories
- 249
Ingredients
For cooking
Method
Step 1
Mix the flours with the onion (opens in a new tab), coriander, chillies, sesame (opens in a new tab) and spices and salt. Add water gradually and knead to a soft, pliable dough. Rest 10 minutes.
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Oil a cool frying pan (or a sheet of parchment) and pat a portion of dough with wet fingers into a 15–18 cm round about 4 mm thick. Make a hole in the centre and 4 around it, and pour a little oil into each.
Step 3
Cover and cook on medium heat for 3–4 minutes until the base is crisp and brown. Flip, add oil round the edge and cook uncovered 2 minutes more.
Step 4
Cool the pan before shaping the next one, or shape on parchment and transfer to the hot pan.
- 15 min
About this dish
- Origin
- Maharashtra, India · Well documentedMore food from India
- Dish
- Breakfast · Snack · Breads & flatbreads
- Cooking method
- Pan-fried
- Taste
- savoury, earthy, spicy (chilli heat), nutty
- Diet
- Vegan · Dairy-free · No nut ingredientsWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · DASH-style - Good for
- Everyday
- Cook more with
- Sorghum meal · Chickpea flour · Rice flour · Whole-wheat flour · Onion · Coriander leaves
- Techniques
- Pan-frying · Kneading
Allergens
- Contains: Wheatfrom whole-wheat flour
- Contains: Glutenfrom whole-wheat flour
- Contains: Sesamefrom sesame seeds
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
249 kcal per serving
Calculated1 serving ≈ 116 g · recipe makes 5
Where the energy comes from
- Protein 9%
- Carbohydrate 53%
- Fat 38%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 249 kcal | 214 kcal |
| Protein | 5.9 g | 5.1 g |
| Carbohydrate | 33.5 g | 28.9 g |
| Net carbohydrate | 29.4 g | 25.3 g |
| Sugars | 2.6 g | 2.2 g |
| Added sugars | 0 g | 0 g |
| Fibre | 4.2 g | 3.6 g |
| Fat | 10.8 g | 9.3 g |
| Saturated fat | 1 g | 0.8 g |
| Trans fat | — | — |
| Cholesterol | — | — |
| Sodium | 360 mg | 311 mg |
| Salt equivalent | 0.9 g | 0.8 g |
Vitamins & minerals per serving
- Potassium
- 252 mg
- Calcium
- 44 mg
- Iron
- 2 mg
- Magnesium
- 63 mg
- Vitamin A (RAE)
- 16 µg
- Vitamin C
- 9 mg
- Vitamin D
- —
- Vitamin B12
- —
- Folate (DFE)
- 60 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Toasting the flours lightly in a dry pan before mixing brings the flavour closer to traditional bhajani.
Common mistakes
- Dough too dry: the thalipeeth cracks when patted and turns hard.
Serve with
- Serve hot with homemade white butter (loni), thick yogurt and green chilli thecha or lime pickle.
Storage
- Best fresh.
Reheating
- Re-crisp in a hot pan.
Variations
- Sabudana thalipeeth: Made with soaked sago, potato and peanuts for fasting days.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Sauces, chutneys & dips for this dish
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Sorghum meal80 g
- Chickpea flour50 g
- Rice flour40 g
- Whole-wheat flour40 g
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 45 min
Knead until smooth and soft; it should feel like an earlobe.
Rest · about 10 min
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
- Start to finish: about 55 min. Times are a guide — warmth changes everything; follow the cues.
The dough
| Ingredient | Role | Weight | Baker’s % |
|---|---|---|---|
| Sorghum meal | Flour | 80 g | 38.1% |
| Chickpea flour | Flour | 50 g | 23.8% |
| Rice flour | Flour | 40 g | 19% |
| Whole-wheat flour | Flour | 40 g | 19% |
| Water | Water | 160 g | 76.2% |
| Onion | Other | 110 g | 52.4% |
| Coriander leaves | Other | 15 g | 7.1% |
| Green chilli | Other | 12 g | 5.7% |
| Sesame seeds | Other | 9 g | 4.3% |
| Salt | Salt | 5 g | 2.1% |
| Ground coriander | Other | 2 g | 0.9% |
| Ground cumin | Other | 1 g | 0.5% |
| Cayenne / chilli powder | Other | 1 g | 0.4% |
| Turmeric | Other | 1 g | 0.4% |
- Total flour
- 210 g
- Hydration
- 76.2%
- With milk, eggs…
- 76.2%
- Wholegrain
- 57.1%
Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.
- Wet dough (over 75%) — sticky; use wet hands and folds instead of kneading. Ciabatta, focaccia and open sourdough.
- Salt 2.1% — normal for bread.
- 57.1% wholegrain — absorbs more water and gives a denser, nuttier loaf.
If something goes wrong
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Tough or chewy flatbread
Likely causes
- Dough too stiff
- Not rested
- Cooked too slowly on too cool a pan
What to do
- Add water until the dough is soft and slightly tacky
- Rest 20–30 minutes covered so the gluten relaxes
- Cook on a very hot tawa or pan — quickly
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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