Wednesday, June 15, 2011

Masala Thalipeeth | Mixed Spice Flatbread

Its been really long since I made Thalipeeth at home and I was craving this delicious moist flatbread typical of Maharashtrian kitchens. Several years ago when I was in Pune for a holiday with my parents, I remember strolling down the local market looking for bargains. Hot, tired, and ready for a meal, we ventured into an old-styled eatery that served pure vegetarian food prepared in ghee.

It was just past the local lunch time and the bustle had died down as we entered. We ordered the traditional Thalipeeth which is made with a special flour called Bhajani flour and served with a pat of butter. Occasionally, a vegetable and chutney may accompany this spicy flatbread, and here it did.

At home, I generally make Sabudana (Sago) Thalipeeth, as Bhajani flour is not easy to come by, and I don't have a good mixie. I also like to mix it up and experiment, and make Thalipeeth with other ingredients that I have handy in the pantry.

11/2 cup atta + more for rolling
1 cup rice, cooked
1/4 tsp zeera (cumin)
1/2 tsp dhania powder (coriander seed powder)
1/4 tsp haldi (turmeric)
1/2 tsp lal mirch (red chili powder)
1/2 tsp chaat masala
Salt to taste
1 tsp oil
Water as needed
Ghee as needed (clarified butter)

  1. Sift the flour, masalas, and salt together in a mixing bowl.
  2. Add the rice and oil, rub together with your hands to blend into the flour mix.
  3. Use enough water to make a soft dough.
  4. Set aside for at least half an hour.
  5. Divide the dough into equal parts, each about the size of a lemon, roll into a ball.
  6. Place some flour on a work board, flatten one ball of dough onto it.
  7. Sprinkle a little flour on the top. 
  8. Now using you fingers, rotate the dough as you flatten it further until it is 1/6 " thick.
  9. Repeat for all the dough. Heat a griddle. 
  10. Reduce heat to medium-high, then place a prepared thalipeeth on it. Cook evenly on each side.
  11. Apply ghee on both sides, then place in a warmed tea towel till ready to serve.
  12. Repeat for all the thalipeeth.
This version is so yum, I made some extra for snacking on. Cool completely, wrap in wax paper, then foil and store in the refrigerator or freezer. Bring to room temperature or warm before eating. Great as travel food too.

Good to Know:
      Vegan Substitute: Substitute canola oil for ghee.

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      1. Thalipeeth looks yum... very delicious:)

      2. Mouthwatering pic...Love that stack.

      3. Always thought thalipeeth is very complex, you've made it look so easy. Will try this on our next road trip!

      4. @ Reva, Priya, Jayasree, Sensible Vegetarian: Thanks for stopping by!
        @ Takda Pasta: Thanks and do let me know how you liked it!

      5. Never heard of this spicy bread.. Looks interesting and not very complex.. Is there any special reason to add cooked rice?


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