Thalipeeth Recipe | Crispy Maharashtrian Flatbread | Traditional Indian Recipe | CHEF PEARLS

If you love crispy edges, soft centres and lots of flavour, Thalipeeth is definitely worth trying! 😋

Thalipeeth is a traditional Maharashtrian flatbread made with a mix of grains and flours. It is usually flavoured with onion, coriander, green chilli, cumin and sesame seeds.

Unlike a regular roti, you don't need to roll Thalipeeth with a rolling pin. The dough is simply pressed with your fingers and cooked on a hot tawa. That makes it fun to prepare — and those crispy, uneven edges are the best part!

🍽️ RECIPE AT A GLANCE

🛒 Ingredients

• 1 cup Thalipeeth bhajani flour or multigrain flour
• 1 small onion, finely chopped
• 2 tbsp fresh coriander, chopped
• 1–2 green chillies, finely chopped
• 1 tsp cumin seeds
• 1 tbsp sesame seeds
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• Salt, as needed
• 1 tbsp oil
• Water, as needed
• Ghee or oil, for cooking

👩🍳 Method

1. Make the Dough

Take the bhajani flour in a large bowl.

Add chopped onion, coriander, green chillies, cumin seeds, sesame seeds, turmeric, chilli powder and salt.

Add 1 tablespoon of oil and mix everything well.

Slowly add water and knead until you get a soft, slightly moist dough.

Don't make it too hard. A softer dough makes it easier to press and gives you a better Thalipeeth.

2. Shape the Thalipeeth

Take a clean, damp cotton cloth or a sheet of baking paper.

Take a small ball of dough and place it on the cloth.

Wet your fingers and gently press the dough into a round shape.

Try to make it about ¼-inch thick.

Make 3–4 small holes in the Thalipeeth with your finger. These holes help it cook evenly.

3. Cook It

Heat a tawa over medium heat.

Carefully transfer the Thalipeeth onto the hot tawa.

Add a little oil or ghee around the edges and into the small holes.

Cover and cook for about 2–3 minutes.

When the bottom turns golden and crispy, flip it.

Cook the other side until you see golden-brown spots.

4. Serve Hot

Remove the Thalipeeth from the tawa and brush it with a little ghee.

Serve hot with plain yogurt, butter, pickle or chutney.

💡 Chef's Tips

• Keep the dough soft, not stiff.
• Wet your fingers before pressing the dough so it doesn't stick.
• Don't make the Thalipeeth too thick, or the centre may stay uncooked.
• Medium heat gives you crispy edges without burning them.
• Want extra crunch? Add a little more sesame seeds.
• If the dough breaks while pressing, add a few drops of water and knead it again.

❤️ A Little Chef's Note

You don't need perfect circles to make great Thalipeeth. In fact, the more homemade it looks, the better!

So press it, crisp it, add a little ghee — and get ready for that first crunchy bite! 😉

— Chef’s Journal by Chef Pearls 💛