BreakfastSnackMain Course

Thalipeeth

Name: Thalipeeth
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.5 cup rice flour; 0.5 cup chickpea flour; 0.25 cup sorghum flour; 0.25 cup pearl millet flour; 1 tsp coriander seed crushed; 0.5 tsp cumin seed crushed; 0.25 tsp turmeric powder; 0.5 tsp red chili powder; 0.25 tsp asafoetida; 0.5 pcs yellow onion finely chopped; 1 pcs green chili finely chopped; 0.25 cup fresh coriander finely chopped; 1 tsp salt; 1 cup water warm, as needed; 2 tbsp vegetable oil

Thalipeeth is a traditional savory multi-grain flatbread from Western India, packed with aromatic spices and fresh vegetables. This vegan version uses a blend of flours and is typically enjoyed for breakfast or a light meal. It pairs wonderfully with a simple pickle or chutney.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 297 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

dry ingredients

0.5 cuprice flour
0.5 cupchickpea flour
0.25 cupsorghum flour
0.25 cuppearl millet flour

spices

1 tspcoriander seed, crushed
0.5 tspcumin seed, crushed
0.25 tspturmeric powder
0.5 tspred chili powder
0.25 tspasafoetida

vegetables

0.5 pcsyellow onion, finely chopped
1 pcsgreen chili, finely chopped
0.25 cupfresh coriander, finely chopped

seasoning

1 tspsalt

Ingredients

1 cupwater, warm, as needed

for cooking

2 tbspvegetable oil

Equipment

griddle · spatula · parchment paper · large mixing bowl

The method

Step by step

1
In a large mixing bowl, combine the rice flour, chickpea flour, sorghum flour, and pearl millet flour.
About 1 min
Cook’s note: Ensure all flours are well-mixed for even distribution.
2
Add the crushed coriander seed, crushed cumin seed, turmeric powder, red chili powder, and asafoetida to the flour mixture.
About 1 min
3
Stir in the finely chopped yellow onion, finely chopped green chili, finely chopped fresh coriander, and salt.
About 1 min
Cook’s note: Chop vegetables as finely as possible for better texture in the flatbread.
4
Gradually add warm water, mixing with your hands to form a soft, pliable dough. The dough should be slightly sticky but manageable.
About 5 min
Cook’s note: Add water slowly to avoid making the dough too wet.
5
Divide the dough into 8 equal portions and roll each into a ball.
About 2 min
6
Place a piece of parchment paper or a clean, damp cloth on a flat surface. Take one dough ball and flatten it slightly with your palm.
About 1 min
Cook’s note: Using a damp cloth prevents the dough from sticking.
7
Gently pat and spread the dough ball with your fingers to form a thin, circular flatbread, about 6-7 inches in diameter.
About 2 min
Cook’s note: Aim for an even thickness for uniform cooking.
8
Make 2-3 small holes in the center of the thalipeeth with your finger. This helps it cook evenly.
9
Heat a griddle or non-stick pan over medium heat. Drizzle a little vegetable oil onto the pan.
About 2 min
Cook’s note: Ensure the pan is hot before placing the thalipeeth.
10
Carefully transfer one thalipeeth from the parchment paper to the hot griddle.
11
Cook for 2-3 minutes per side, or until golden brown spots appear and the thalipeeth is cooked through.
About 5 min
Cook’s note: Press gently with a spatula to ensure good contact with the pan.
12
Repeat the process for the remaining dough balls, adding more vegetable oil to the pan as needed.
About 5 min
13
Serve the hot thalipeeth immediately with your preferred accompaniment.

Per serving

Nutrition

72%Score

Calories: 297.1kcal
Protein: 7.5g
Carbs: 45.3g
Fat: 9.6g
Fibre: 5.2g
Sugar: 2.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover thalipeeth in an airtight container in the refrigerator.

Reheating

Reheat thalipeeth on a dry griddle or in a microwave until warmed through.