B15 · Breakfast · Maharashtra (incl. Parsi Mumbai)

Thalipeeth with Curd

Name: Thalipeeth with Curd
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 (2 thalipeeth plus 100 g curd each)
Cuisine: Indian (Maharashtra)
Ingredients: 120 g bhajani flour. Homemade blend (for about 500 g, use 120 g per batch): 150 g jowar, 100 g bajra, 75 g rice, 50 g wheat, 75 g chana dal, 50 g urad dal, 2 tbsp coriander seeds, 1 tbsp cumin — each dry-roasted separately until fragrant, cooled and ground fine; 80 g onion, finely chopped; 15 g coriander; 1 green chilli; 5 g sesame seeds; ¼ tsp ajwain; ¼ tsp turmeric; ½ tsp red chilli powder; 3 g salt; about 80 ml water; 12 g groundnut oil (2½ tsp); 200 g curd (100 g per person); white butter is traditional but optional (not counted)

Good sourceVegetarian

Maharashtra's crisp multigrain flatbread, patted out by hand from bhajani — a roasted flour of millets, grains and dals — and eaten with curd and a pat of white butter.

Region: Maharashtra
Diet: Strictly vegetarian, egg-free
Prep: 15 min
Cook: 20 min
Total: 35 min
Time, as written: Prep 15 min · Cook 20 min · Total 35 min (bhajani made ahead)
Serves: 2 (2 thalipeeth plus 100 g curd each)
Difficulty: Moderate (hand-patting)
Status: Traditional
Good for: Weekend breakfast, tiffin

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B15Thalipeeth with curdPhotograph to come

Nutrition

Good source

13 gProtein

350kcal

3.5 gProtein per 100 kcal

Per serving	kcal	Protein	Carbs	Fat	Sat fat	Fibre	Sugars	Protein per 100 kcal
Per serving	350	13 g	46 g	12 g	3 g	9 g	8 g	3.5 g

Tier: Good source · 3.5 g per 100 kcal. Bhajani is calculated from the blend below; shop-bought bhajani varies. Values checked against IFCT 2017 on 14 Oct 2026.

Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.

Ingredients

Serving

200 g curd (100 g per person); white butter is traditional but optional (not counted)

Method

Mix bhajani with onion, coriander, chilli, sesame, spices and salt. Add water gradually to a soft, non-sticky dough. Rest 5 minutes.
Divide into 4 balls.
Place a wet cotton cloth or greased plastic sheet on the counter. Pat a ball with wet fingers into a 13–14 cm round, about 4 mm thick.
Poke 4–5 holes in it with a finger.
Transfer carefully to a cold, lightly greased tawa (or pat directly on the cold tawa, the traditional way). Pour ½ tsp oil into the holes and around the edge.
Cover and cook on medium for 3–4 minutes until the base is crisp and brown.
Flip and cook uncovered 2 minutes more. Serve hot with curd.

Protein optimisation

Where the protein comes from: Bhajani supplies about 8 g per serving, curd 3.5 g. The dal-grain mix provides complementary amino acids.
Boost: Add 40 g besan to the dough (+4 g protein, +75 kcal per serving), and serve with 150 g curd each (+2 g protein, +30 kcal).

Variations, serving and storage

Regional: Konkan style — add 2 tbsp grated cucumber and finely chopped green garlic in season.
Substitution: If bhajani is unavailable, mix 40 g jowar flour, 30 g besan, 30 g whole-wheat atta and 20 g rice flour, lightly dry-roasted.
Storage: Bhajani keeps 2 months airtight. Cooked thalipeeth are best fresh; 1 day refrigerated.
Food safety: Store bhajani dry; discard if it smells rancid.
Meal prep: Make bhajani in bulk.

Allergens

Gluten (wheat in bhajani), milk, sesame

Labels: Good source · High fibre · No added sugar · Soy-free · Whey-free

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