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Thalipeeth with Curd
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
- Status
- Traditional
- Diet label
- Strictly vegetarian, egg-free
- Time
- 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)
- Good for
- Weekend breakfast, tiffin
- Tags
- Good source · High fibre · No added sugar · Soy-free · Whey-free
- Allergens
- Gluten (wheat in bhajani), milk, sesame
Nutrition (estimated)
- Calories
- 350 kcal
- Protein
- 13 g
- Carbs
- 46 g
- Fat
- 12 g
- Fibre
- 9 g
Headline values are per serving, as written.
| kcal | Protein | Carbs | Fat | Sat fat | Fibre | Total sugars | Protein per 100 kcal | |
|---|---|---|---|---|---|---|---|---|
| Per serving | 350 | 13 g | 46 g | 12 g | 3 g | 9 g | 8 g | 3.5 g |
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.
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)
- 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
- 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.
Nutrition values are estimates calculated from the Indian Food Composition Tables 2017 (ICMR-NIN) and typical product labels. They have not been laboratory-analysed and will vary with your ingredients, brands and cooking. Recipes are for healthy adults and are general information only, not a substitute for advice from a doctor or qualified dietitian. If you are pregnant or breastfeeding, cooking for children, have food allergies, or live with kidney disease, diabetes or any other medical condition, please take professional advice about your diet. From the collection Protein-Rich India by Dr. Shantanu Deshpande · drshantanudeshpande.com