· By ODM Masala
Thalipeeth Recipe: Crispy Jowar Thalipeeth in 25 Minutes
Quick answer: Thalipeeth is a crisp, savoury Maharashtrian flatbread made by mixing jowar atta with a little bajra, besan and rice flour, plus onion, coriander and spices, then patting the dough straight onto a hot tawa with wet fingers. It needs no rolling pin, takes about 25 minutes, and is best eaten hot with curd or white butter.
If you have a packet of jowar flour and are tired of making only roti, thalipeeth is the easiest next step. It is forgiving, filling and full of texture, and the gluten-free flour that cracks under a rolling pin behaves perfectly when you pat it by hand.
Also known as: thalipith, multigrain thalipeeth or bhajanicha thalipeeth in Marathi. The main flour, jowar, is called sorghum flour in English (jowari in Marathi, jonna in Telugu, cholam in Tamil).
What Do You Need for Thalipeeth?
This makes 5 to 6 medium thalipeeth, enough for 2 to 3 people.
- 1 cup jowar atta (sorghum flour)
- ¼ cup bajra atta
- ¼ cup chana besan
- 2 tbsp rice flour (or wheat atta)
- 1 medium onion, finely chopped
- 2 tbsp fresh coriander, chopped
- 1 to 2 green chillies, finely chopped
- ½ tsp ajwain (carom seeds), crushed between your palms
- ½ tsp jeera, ¼ tsp haldi powder, ½ tsp red chilli powder
- Salt to taste, 1 tsp white sesame seeds (optional)
- Water as needed (roughly ½ cup) and oil or ghee for cooking
How to Make Thalipeeth Step by Step
- Mix the flours. In a wide bowl, combine jowar atta, bajra atta, besan and rice flour.
- Add the flavour. Add onion, coriander, green chilli, ajwain, jeera, haldi, chilli powder, sesame and salt. Rub everything together with your fingers for a minute so the onion releases a little moisture.
- Knead a soft dough. Add water a little at a time and knead into a soft, slightly sticky dough. It should be softer than roti dough. Rest it for 5 minutes.
- Prepare the tawa. Grease a cold, heavy iron tawa with a few drops of oil. Starting on a cold tawa makes patting much easier.
- Pat it out. Place a lemon-sized ball in the centre of the tawa. Wet your fingers and press it outwards into a thin round, about 5 to 6 inches wide. Dip your fingers in water again whenever the dough sticks.
- Make holes. Poke 4 or 5 small holes in the thalipeeth with your finger and pour a few drops of oil into each hole and around the edges. This helps it cook evenly and turn crisp.
- Cook covered, then flip. Turn the heat to medium, cover with a lid and cook 3 to 4 minutes until the base is golden. Flip, drizzle a little more oil and cook 2 minutes more without the lid.
For the next one, cool the tawa slightly by sprinkling a little water on it (or use a second tawa), because hot iron makes patting difficult.
Why Does My Thalipeeth Break or Turn Hard?
| Problem | Likely cause | Simple fix |
|---|---|---|
| Breaks while patting | Dough too dry | Add 1 to 2 tbsp water and knead again |
| Sticks to fingers | Dry fingers | Keep a bowl of water nearby and wet your fingers often |
| Hard and chewy | Too thick or cooked uncovered | Pat thinner and cook covered on medium heat |
| Raw in the middle | Heat too high | Lower the flame and add the oil holes in the centre |
These are rough home-kitchen guides; flours absorb water differently, so adjust by feel.
Why Jowar Works Best as the Base
Jowar has a mild, slightly sweet earthy taste, so it carries onion, ajwain and chilli without overpowering them. Because it has no gluten, it will not stretch under a rolling pin, which is exactly why the hand-pat method suits it. Bajra adds a deeper, nutty note and besan helps the dough hold together. If you want to understand how these two millets differ, read our bajra atta vs jowar atta guide, and for more everyday ideas see jowar atta uses: roti, bhakri and chilla.
ODM Jowar Atta is stone-ground sorghum flour, free from synthetic fillers, so the flavour of the grain comes through. Fresh flour also binds better; old, stale millet flour tends to taste bitter and crack.
How to Serve Thalipeeth
- With a dollop of white butter (loni) or ghee on top, the classic way
- With thick curd and a spoon of mirchi thecha or green chutney
- With a pickle on the side for a quick breakfast or tiffin
- Add grated cucumber, cabbage or methi leaves to the dough for a vegetable version
FAQ
What is thalipeeth in English?
Thalipeeth is a Maharashtrian multigrain flatbread, a savoury pancake-style bread made mainly from sorghum (jowar) flour with other grain flours, onion and spices, patted by hand on a griddle.
Can I make thalipeeth with only jowar atta?
Yes. Use 1½ cups jowar atta with 2 tbsp besan to help it bind. It will be a little softer and milder than the multigrain version, but still crisp at the edges.
Why is thalipeeth patted and not rolled?
Jowar and bajra have no gluten, so the dough tears under a rolling pin. Patting it with wet fingers directly on the tawa keeps it in one piece and gives the traditional rough, crisp surface.
If you would like to try it this week, our stone-ground ODM Jowar Atta makes a soft, easy dough for thalipeeth and everyday rotis.