Thalipeeth Recipe

Name: Thalipeeth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sorghum flour (jowar); 1/2 cup pearl millet flour (bajra); 1/2 cup rice flour; 1/2 cup amaranth flour (rajgira); 1/2 cup red millet flour (ragi); 1/4 cup whole wheat flour; 2 green chilies, finely chopped; 1/2 onion, finely chopped; 1 (1/2 inch) piece ginger, finely chopped; 1 tablespoon ghee; 1 teaspoon carom (ajwain) seeds; salt to taste; 2 tablespoons warm water, or as needed; 1 tablespoon melted ghee, or as needed

Servings: persons

1/2 cup sorghum flour (jowar)
1/2 cup pearl millet flour (bajra)
1/2 cup rice flour
1/2 cup amaranth flour (rajgira)
1/2 cup red millet flour (ragi)
1/4 cup whole wheat flour
2 green chilies, finely chopped
1/2 onion, finely chopped
1 (1/2 inch) piece ginger, finely chopped
1 tablespoon ghee
1 teaspoon carom (ajwain) seeds
salt to taste
2 tablespoons warm water, or as needed
1 tablespoon melted ghee, or as needed

1
Sift sorghum flour, pearl millet flour, rice flour, amaranth flour, red millet flour, and whole wheat flour together in a bowl. Add chiles, onion, ginger, ghee, carom, and salt. Mix well and add enough warm water to make a thick dough. Let dough rest to loosen up, about 5 minutes.
2
Form 4 or 5 balls from the dough, depending on the size thalipeeth desired. Dust a work surface with flour and flatten dough balls using your hand to make a thick flatbread.
3
Heat a griddle over medium heat. Place thalipeeth in the pan and use wet hands to lightly pat them down. Use the back of a spoon to make a hole in the middle of each thalipeeth to help them cook evenly. Cook until golden on the bottom, 2 to 3 minutes. Turn thalipeeth over and drizzle melted ghee on top. Cook the second side until browned, 2 to 3 minutes more.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup sorghum flour (jowar), 1/2 cup pearl millet flour (bajra), 1/2 cup rice flour, 1/2 cup amaranth flour (rajgira), and more.

Yes, Thalipeeth falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thalipeeth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions