Breakfast / Dinner
Traditional Maharashtrian Thalipeeth
Made with our freshly slow stone-milled Thalipeeth Bhajani, this traditional Maharashtrian flatbread comes together in minutes. Crisp around the edges, soft in the centre, and loaded with the goodness of multiple grains and spices, it's perfect for breakfast, lunch, or an evening snack.
In a large mixing bowl, combine the Thalipeeth Bhajani, chopped onions, green chillies, coriander, cumin, turmeric, sesame seeds, chilli powder and salt.
Add curd (if using) and gradually pour in water while mixing until a soft, pliable dough forms. Let the dough rest for 5–10 minutes.
Divide the dough into equal portions.
Grease a banana leaf, parchment paper or plastic sheet with a few drops of oil. Place one dough ball and gently pat it into a round disc about 5–6 inches wide and 5–7 mm thick.
Make three to four small holes in the centre using your finger. These help the thalipeeth cook evenly and allow the ghee to seep inside.
Heat a tawa over medium heat. Carefully transfer the thalipeeth onto the hot tawa.
Drizzle ghee or oil around the edges and inside the holes. Cook for 3–4 minutes until the bottom turns golden brown.
Flip and cook the other side for another 3–4 minutes until crisp and evenly browned.
Serve hot with white butter, curd, pickle or your favourite chutney.
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