Multigrain Thalipeeth is a Gluten Free and Vegan flatbread combining millet flours and basic pantry spices to a spicy flatbread. Served with yogurt or pickle for a filling meal.
Thalipeeth or an unleavened Indian hand-made flatbread is a breakfast / dinner dish we enjoy at home. Usually made with jowar / sorghum / finger millet flours individually, it’s also enjoyed best made with a mix of multigrain flours . I have used several GF flours for this flatbread. Quite spicy on its own, this is often eaten with curd or a pickle.
Gluten free flours are good for not just those who need it for medical reasons, but also promotes good health overall, Keeps one full and is a fibre rich option especially for diabetics.
Multigrain thalipeeth is best eaten hot off the tava / skillet Let’s see how to make it.
What can I serve This Thalipeeth with?
Lasanachi Chutney (Dry garlic chutney) is the best bet 🙂
Dhaba style Dahi Chutney also works great
Chilled Dahi (yogurt)
Any Pickle (esp Lemon / Mango)
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Masala Alu Paratha is a delicious and filling Spiced Potato flatbread, shallow fried in a pan. Served with Yogurt / pickle for breakfast, lunch or dinner
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Baked Beetroot Paratha | Chukandar Paratha
Baked Beetroot Paratha is a delicious flatbread made with caramelised beet puree. Served for Indian Breakast or lunch
Check out this recipe
Chawaran ji Koki | SIndhi flatbread with Cooked rice and Spices
SIndhi flatbread with Cooked rice and Spices
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Tips to make a tasty Thalipeeth:
- For beginners (or those who don't mind adding wheat flour), add a few tablespoon of Atta / Stone ground Wheat flour to make the dough
- Do not add milk / cold water to make the dough. Hot water works best sprinkled in batches, knead lightly to make a slightly stiff dough.
- Rest dough for max 10-15 mins before making the thalipeeth.
- If you don't have access to plastic / banana leaves use greased parchment or a wet mens' clean white handkerchief to pat the dough into the flatbread. The hanky method, though requires a lot of experience.
- For added nutrition, one may add any greens (spinach / fenugreek or methi or even swiss chard) to the dough. Please note the addition of more greens howver will release more water which may require more flour to bind.
- One can use chilli flakes too instead of green chillies if making for younger kids / those who can't take too much spice.
Prep time - 15 Mins ; Cook time - 20 Mins , Makes - 4 servings
What you need to make Multigrain Thalipeeth
- ½ cup Jowar / sorghum flour
- 4 heaped Tablespoon Finger millet flour / Nachni Atta / Ragi Atta
- ¼ cup Bajra atta / Pearl millet flour
- 2 tablespoon Channa dal flour / gramflour / chickpea flour
- 4 teaspoon Rice flour (You can use White / Brown)
- ½ cup Grated veggies (cabbage, carrot, calabash (Lauki/bottlegourd)
- ¼ cup onion (minced)
- ¼ teaspoon Crushed ajwain / carrom seeds
- 1 teaspoon green Chillies (finely minced)
- ¼ teaspoon Turmeric
- 1 teaspoon Coriander powder
- ½ teaspoon Roasted Jeera / Cumin Powder
- ¼ teaspoon Amchur / Dry Mango powder
- ½ teaspoon Red chilli powder (adjust spice)
- 1.25 teaspoon Salt (or to taste)
- 2 tablespoon Chopped cilantro
- 4 teaspoon Oil (1 teaspoon per thalipeeth to shallow fry)
How to make Multigrain Thalipeeth:
- In a large mixing bowl, sieve all the flours with salt, turmeric, chilli powder. Mix well. Add the grated veggies and mix well. Don’t add any water at this stage. The veggies will react with the salt and release water.
- Once the mix is semi dry, sprinkle hot water little by little (I needed a max of ⅓ cup) to make a pliable dough. Cover and rest for 15 mins
- On a oiled plastic sheet / transfer sheet , pinch out a large lemon sized dough. Flatten out the thalipeeth on this greased sheet OR a floured surface (use rice flour / Jowar flour for dusting) to a disc of ½ Cm thickness and 7-8 Cm in diameter. Make 1-2 holes on the thalipeeth to enable it to cook through.
- With a flat spatula, Transfer the thalipeeth to a medium hot skillet. Drizzle oil into the holes and around the bread and cook evenly on both sides. Serve with yoghurt and / or pickle
PIN FOR LATER
Multigrain Thalipeeth - GF, Vegan flatbread
Multigrain Thalipeeth is a Gluten Free and Vegan flatbread combining millet flours and basic pantry spices to a spicy flatbread. Served with yogurt or pickle for a filling meal.
Equipment
- Bowl
- Tava / Skillet
Ingredients
- ½ cup sorghum flour Jowar atta
- 4 tablespoon Finger millet flour Nachni Atta / Ragi Atta
- ¼ cup Pearl millet flour Bajra atta
- 2 tablespoon gramflour chickpea flour / Besan
- 4 teaspoon Rice flour You can use White / Brown
- ½ cup Grated veggies cabbage, carrot, calabash (Lauki/bottlegourd
- ¼ cup onion minced
- ¼ teaspoon carrom seeds ajwain, crushed
- 1 teaspoon green Chillies finely minced
- ¼ teaspoon Turmeric
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin Powder bhuna Jeera powder
- ¼ teaspoon Dry Mango powder amchur
- ½ teaspoon Red chilli powder adjust spice
- 1.25 teaspoon Salt or to taste
- 2 tablespoon Chopped cilantro
- 4 teaspoon Oil 1 teaspoon per thalipeeth to shallow fry
Instructions
- In a large mixing bowl, sieve all the flours with salt, turmeric, chilli powder. Mix well. Add the grated veggies and mix well. Don’t add any water at this stage. The veggies will react with the salt and release water.
- Once the mix is semi dry, sprinkle hot water little by little (I needed a max of ⅓ cup) to make a pliable dough. Cover and rest for 15 mins
- On a oiled plastic sheet / transfer sheet , pinch out a large lemon sized dough. Flatten out the thalipeeth on this greased sheet OR a floured surface (use rice flour / Jowar flour for dusting) to a disc of ½ Cm thickness and 7-8 Cm in diameter. Make 1-2 holes on the thalipeeth to enable it to cook through.
- With a flat spatula, Transfer the thalipeeth to a medium hot skillet. Drizzle oil into the holes and around the bread and cook evenly on both sides. Serve with yoghurt and / or pickle
Notes
Tips to make a tasty Thalipeeth:
- For beginners (or those who don't mind adding wheat flour), add a few tablespoon of Atta / Stone ground Wheat flour to make the dough
- Do not add milk / cold water to make the dough. Hot water works best sprinkled in batches, knead lightly to make a slightly stiff dough.
- Rest dough for max 10-15 mins before makign the thalipeeth.
- If you don't have access to plastic / banana leaves use greased parchment or a wet mens' clean white handkerchief to pat the dough into the flatbread. The hanky method, though requires a lot of experience.
- For added nutrition, one may add any greens (spinach / fenugreek or methi or even swiss chard) to the dough. Please note the addition of more greens howver will release more water which may require more flour to bind.
- One cna use chilli flakes too instead of green chillies if making for younger kids / those who can't take too much spice.
Tried this recipe?Let us know how it was!
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hobby baker Kelly says
Looks and sounds like so much wonderful flavor!
Karen says
That definitely sounds very flavorful!
Mayuri Patel says
Like this healthy multigrain thalipeeth recipe. Just had to get some jowar atta and I am good to go. Flatbreads with veggies are my go to brunch time meals as they are healthy and filling. Like the idea of adding onion also.
Kalyani says
Thanks Mayuri. Am sure you will like this when you make it..
Archana says
Kalyani, Thanks! I have all these atta and very few veggies at home. My lunch problem is fixed. Thanks to you, I am going to fully empty my fridge of both the atta and veggies.
Kalyani says
Great to know, please do try this multigrain Thalipeeth
Neha (My Culinary Expressions) says
Love the crispy texture of the thalipeeth in the pic. What a better breakfast could one have. Mostly I have been making a single flour roti. But now since you have tried it, I too will give this recipe a try
Kalyani says
Thanks Neha. Do try the multigrain thalipeeth
Seema says
This is filling and healthy, fits right into my idea if lunchboxes too. So I am surely going to keep this going for the next few weeks.
Kalyani says
Awesome,do try..
Jayashree T Rao says
I make this multigrain thalipeeth when I am bored of the usual one. It is tasty, filling and can be had on its own.
Kalyani says
Yes,can be had on their own
Sarika Gunjal (SpiceZone) says
Love it. The use of different gluten free flour. I am surely trying this specially with a sookhi subzi and a cup of chai. I have to go and look for all these different flours in the Indian store here 🙂
Kalyani says
THank you Sarika, am sure you would like it when you try