: Maharashtrian Flatbread With Ancient Grain Goodness
50 mins
Cooking Time
Intermediate
Difficulty
20
Ingredients
Veg
Diet
Khapli wheat thalipeeth is a nourishing take on a much-loved Maharashtrian flatbread that brings together earthy flavours and everyday comfort. Traditionally, thalipeeth is prepared by pressing the dough flat using the palm instead of rolling it out. The name itself reflects this method, where “thali” means plate and “peeth” refers to flour. This simple technique gives it a rustic texture and allows the flavours of spices, herbs, and grains to come through beautifully.
In this version, the addition of Aashirvaad Chakki Khapli Atta instead of regular wheat flour gives the flatbread a more wholesome character. Known for its natural goodness and slightly nutty flavour, khapli wheat blends well with other grains to create a balanced and filling meal. To make it, flours are mixed with spices, onions, and herbs. The mixture is then kneaded into a firm dough and shaped by hand. Finally, it is cooked on a hot tawa until golden and crisp.
This multigrain thalipeeth recipe is perfect for any time of the day, whether it is breakfast, lunch, or a light evening meal. Served fresh off the pan with curd, butter, or chutney, it makes for a wholesome and satisfying dish that blends easily into everyday cooking.
Ingredients
UNITSIngredients
1 cupAashirvaad Chakki Khapli Atta
1 cupJowar atta (sorghum flour)
1 cupBajra atta (pearl millet flour)
½ cupRice flour
½ cupBesan (gram flour)
1 tbspCoriander seeds
10-12Black pepper
½ tbspJeera (cumin seeds)
2Green chilli
4-5 ClovesGarlic
½ tbspSalt
1 tspAjwain (carom seeds)
a pinchHing (asafoetida)
2 tspWhite sesame seeds
½ cupChopped onion
¼ cupChopped spring onion
1 tbspChopped coriander
a pinchTurmeric powder
1 tbspOil
as requiredWater
Follow
Directions
Description - Step 1
Prepare the spice & aromatic mix
Coarsely pound coriander seeds, black pepper, and jeera with the help of a mortar and pestle. This gives a fresh and slightly coarse texture that enhances the flavour. Set aside for later use. In the same mortar, add green chillies and garlic and crush them into a rough paste. Set this also aside.
Description - Step 2
Mix the flours
In a large plate or bowl, combine Aashirvaad Chakki Khapli Atta, jowar atta, bajra atta, rice flour, and besan. Mix evenly to ensure all flours are well blended.
Description - Step 3
Add spices and vegetables
Add salt, ajwain, hing, prepared spice mix, crushed chilli-garlic paste, turmeric powder, sesame seeds, chopped onions, spring onions, and coriander. Mix everything thoroughly and let the flavours spread evenly.
Description - Step 4
Add oil and knead
Drizzle oil over the flour mixture and mix it well using your fingers until it feels slightly crumbly. Now, add water little by little and gently bring everything together into a firm dough. Avoid adding too much water at once; go slow to control the texture. The dough should be tight but easy to press and shape without sticking.
Description - Step 5
Rest the dough
Cover the dough with a damp cloth and let it rest for 10 minutes. This helps the flours absorb moisture and makes shaping easier.
Description - Step 6
Shape the thalipeeth
Place a damp muslin cloth on a flat surface. Take a portion of dough and gently flatten it into a thick circle using your fingers.
Description - Step 7
Cook on the tawa and serve hot
Transfer carefully onto a hot pan. Remove the cloth, apply oil on top, and cook on medium heat. Flip and cook until both sides turn golden brown and slightly crisp. Remove from the pan and serve hot for the best taste and texture.
Khapli wheat thalipeeth is made using ancient khapli wheat, which is higher in fibre and easier to digest. It also has a slightly nutty taste and is considered a healthier option.
Yes, you can make the dough in advance and store it in the refrigerator for convenience. For the best flavour and texture, cook the thalipeeth fresh just before serving.
Store leftover thalipeeth in an airtight container in the refrigerator, where it stays fresh for up to 2–3 days. Warm it on a tawa or microwave before serving.
Yes, the dough for this multigrain thalipeeth recipe can be frozen for later use. Portion it, wrap well with plastic wrap, and store in a freezer-safe bag. Thaw the dough overnight in the refrigerator before using.
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