Tuesday, March 15, 2016

Bhajaniche Thalipeeth (Spiced Multigrain flatbread)

Thalipeeth is a popular flatbread belonging to the Maharashtrian cuisine. This flatbread is prepared from "BHAJANI", a flour blend of various grains and pulses. The addition of multigrains and pulses makes this fladbread very nutritious and makes a hearty breakfast. Serve hot Thalipeeth with a dollop of butter or with some chilled yogurt and it will keep you full for a long time.

The topic for this month's event for the Culinary Hoppers is "Maharashtrian cuisine". Last year,I had shared a Maharashtrian Thaali (no onion garlic thaali). So, I thought the most perfect post for this event should be this ever popular flatbread Thalipeeth. I have divided the post into two parts or you can say two recipes..

Bhajani, the multigrain flour blend is easily available in India (especially in the state of Maharashtra). But it is difficult to get a good quality "Bhajani" in the USA. So, I went searching for a good Bhajani recipe and found one here.

So before I start with the Thalipeeth recipe, I will share with the recipe for the flour blend or Bhajani..


Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

  • Rice : 500 grams
  • Jowar / Sorghum grains : 125 grams
  • Bajra / Pearl Millet : 125 grams
  • Wheat grains : 125 grams (Omit this if you want a GLUTEN FREE flour mix)
  • Urad dal / Split black gram : 125 grams
  • Chana Dal / Split chick peas : 125 grams
  • Coriander seeds / Dhania : 25 grams
  • Cumin seeds / Jeera : 20 grams

  • Dry roast each of the above ingredients separately on low-medium heat . Keep stirring continuously so that the grains don't get burnt. Once done, set aside to cool.

  • Combine and grind them into a fine powder in a dry grinder.
  • Store in an airtight container.


Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Makes about 5 thalipeeths

  • Bhajani Flour ( Multigrain Flour ) : 2 cups
  • Ginger (grated) : 1 tbsp
  • Maharashtrian Goda Masala : 2 tsp
  • Turmeric powder / haldi : 1 tsp
  • Red chilli powder : 2 tsp (or as needed. You can even use finely chopped green chillies instead)
  • Asafoetida / Hing : 1/4 tsp
  • Onion (finely chopped) : 1 cup
  • Cilantro / Coriander leaves (finely chopped) : 1/4 cup
  • Salt as per taste
  • Water : or as needed
  • Oil : 2 tbsp + as needed for frying

  • Combine the Bhajani flour, finely chopped onions, grated ginger, turmeric powder, red chilli powder, asafoetida (hing) , goda masala , cilantro and salt.

  • Add water little by little to form a soft pliable dough. This dough is smoother than the chapatti dough and a little sticky.Add 2 tbsp oil to the dough and give it a final knead.

  • Grease an aluminium foil or a thick plastic sheet. Take a small orange sized dough ball. Flatten it on the greased aluminium / plastic sheet. Pat to form a circle about 6 inches diameter. Slightly wet your hands with water for easier spreading (dough won't stick to your hand). Press the edges to give a perfect circle shape. Make a hole in the center.

  • Heat a flat griddle or pan. When hot, carefully place the prepared circle in to the hot pan. Pour little oil around the edges and in the hole. Cook covered on medium heat. After 2 minutes, the bottom side becomes nice and crisp. Turn and cook the other side too. Spread a little oil on the other side too.

  • Serve hot thalipeeth with a dollop of butter. You can also serve with some pickle and yogurt.

Note: For a quick version, you can take ready made flours of wheat, sorghum/jowar, pearl millet/bajra, rice flour and chick pea flour or besan.  Dry roast them separately and mix , add cumin powder and coriander powder, your Bhajani is reday:)

Stay tuned for few of my other recipes soon to follow.. METKUT, KULITH PITHALE/PITLA and PIYUSH.

Also check out delicious recipes by the talented Culinary Hoppers..
Piyali (Jhunka Bakar , Matki chi Usal), Anupama (Shengadanachi Amti, Varaicha Bhat),Vani (Batata Vada), Jayashree (Pav Bhaji , Kothimbir Vadi), Padma (Bhakarwadi, Sabudana Vada), Shobana (kolhapuri techa), Parvathy (Sol Kadhi) , Poornima (Jhawachi Bhakri, Bharli Vangi) and Swati (Green peas curry , Tomato rice)


  1. Fantastic thalipeeth subha.Great that you prepared the flour from scratch by yourself.

  2. this thalipeth looks awesome love the perfect shapes of the roti

  3. Looks perfect and crispy too.. So very inviting Shubha, beautiful presentation too!

  4. Looking amazingly perfect and delicious. Straight from the expert, commited Maharashtrian kitchen that too prepared from scratch. Lucky are the ones who get to savor it. Superb!

  5. Thalipeeth looks super yummy..well explained and executed post dear :)

  6. You have made these with utter precision and so much details. I am taking with me the idea of making that hole right at the centre and pouring in oil there too so that the Thalipeeth cooks evenly. The colours of all the ingredients used just pops up evenly throughout, making the dish all the more delightful and so appetizing. Loved it.

  7. This one is making me hungry, nice share and presentation. Thalipeeth is one of my fav and now need to try this..Shubha

  8. One of my favourite dishes from Maharashtrian Cuisine , I have a marathi friend here and once she gave me some home made bhajani all the way from India , it was so good and I could never replace the same . Your recipe is so inviting and I will definitely try this

  9. My Kids like Sago Thalipeeth.Itslooks really good and delicious.