Name: Thalipeeth
Cook time: 20 min
Total time: 20 min
Yield: Makes 4–5 thalipeeths (2 adults + toddler)
Cuisine: Indian (Jain)
Ingredients: 1 cup Jowar (sorghum) flour; ½ cup Besan (chickpea flour); ½ cup Whole wheat flour; ¼ cup Rice flour; 2 cups Bhajani flour blend; 1 tsp Fresh ginger, grated; 1 (adults) Green chili, very finely chopped; ¾ tsp Salt; ¾–1 cup Hot water, to bind; ½ tsp Cumin seeds; ¼ tsp Hing; ¼ tsp Turmeric; 3 tbsp Coriander leaves, chopped; 1 tbsp Sesame seeds; 1 tsp Ghee or oil, per thali; Water, for wet hands, as needed; alongside Plain yogurt; optional White butter (loni)

Multigrain · Flatbread

Thalipeeth

◆ Night prep: mix dry flour blend ◆ Morning: 20 min ◆ Makes 4–5 thalipeeths (2 adults + toddler)

~18–22g protein per adult (2 thalipeeths) — besan + jowar + wheat combined

🌙 Night Before

Mix jowar flour (1 cup), besan (½ cup), whole wheat flour (½ cup) and rice flour (¼ cup) into the bhajani blend and store in a jar — lasts months, make a big batch
Mix dough the night before with all additions; refrigerate wrapped in damp cloth

Ingredients

Bhajani flour blend (large batch)

Jowar (sorghum) flour1 cup
Besan (chickpea flour)½ cup
Whole wheat flour½ cup
Rice flour¼ cup

Dough (per batch, 4–5 thalipeeths)

Bhajani flour blend2 cups
Fresh ginger, grated1 tsp
Green chili, very finely chopped1 (adults)
Salt¾ tsp
Hot water, to bind¾–1 cup

Spices & mix-ins

Cumin seeds½ tsp
Hing¼ tsp
Turmeric¼ tsp
Coriander leaves, chopped3 tbsp
Sesame seeds1 tbsp

To cook & serve

Ghee or oil, per thali1 tsp
Water, for wet handsas needed
Plain yogurtalongside
White butter (loni)optional

Method

1 Mix dough (night before)

Combine bhajani flour (2 cups), ginger (1 tsp), cumin seeds (½ tsp), hing (¼ tsp), turmeric (¼ tsp), sesame seeds (1 tbsp), coriander (3 tbsp), salt (¾ tsp)
Add hot water (¾ cup) gradually; mix into a soft pliable dough — add hot water (a little more, as needed)
Set aside toddler portion (¼ cup dough) before adding green chili to adult dough
Add green chili (1) to adult dough; knead briefly
Wrap both portions in damp cloth; refrigerate

👶 Toddler dough

Her ¼ cup portion is already chili-free — same flour blend, same spices except green chili
Make 1–2 smaller, thinner thalipeeths for her — thinner = softer when cooked
Cook on medium-low; add white butter (a small cube) on top while warm
Serve with yogurt (a small bowl) for dipping

2 Cook (morning)

Remove dough from fridge; let sit 5 min at room temperature
Keep a small bowl of water (as needed) nearby and wet your palm — thalipeeth dough is patted directly onto the tawa, not rolled
Place a ball of dough (slightly larger than a golf ball) on a greased medium-hot tawa
Pat out gently with wet fingers into a thin round circle (~6–7 in); make 3–4 small holes in the surface with your finger
Drizzle ghee (½ tsp) into the holes and around the edges
Cook on medium 3–4 min until underside is golden; flip carefully
Drizzle ghee (½ tsp) on the other side; cook 2–3 min more
Serve hot with yogurt (alongside) and white butter (optional)

Tip Wet hands are essential — thalipeeth dough is sticky and can't be rolled with a pin. Keep a small bowl of water nearby and re-wet between each one.