Prep: 15 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: British

A nutritious snack that the Maharashtrian swear by because it is just as tasty too


  • Gram flour (besan) ½ cup
  • Rice flour ½ cup
  • Whole wheat flour ½ cup
  • Finger millet (ragi / nachni) flour ½ cup
  • Large onion, chopped 1
  • Fresh coriander leaves, chopped 2 tbsps
  • Green chillies, chopped 3 to 4
  • Cumin powder 1 tsp
  • Roasted cumin seeds 1 tsp
  • Coriander powder 1 tsp
  • Semolina (rawa/suji) 2 tbsps
  • Salt to taste
  • Oil 1 tbsp + to cook
  • Homemade butter as required
  • Yogurt to serve
  • Green chutney to serve


  • Take gram flour in a mixing bowl, add rice flour, whole wheat flour and finger millet flour and mix well.
  • Add onion, coriander leaves, green chillies, cumin powder, roasted cumin seeds, coriander powder, semolina and salt and mix well. Add sufficient water and knead into soft dough. Add oil and knead once again.
  • Heat 1 tsp oil in a non-stick pan. Spread a plastic sheet on the worktop and grease it with a little oil. Take a generous portion of the dough and spread it on the plastic sheet with your finger tips to a slightly thick roundel. Gently dislodge the disc from the plastic sheet and put it in the pan.
  • Make a few light slashes in the roundel with the tip of a knife and drizzle a little oil over the thalipeeth and cook on medium heat. Flip when the underside is lightly browned and cook the other side similarly. Make more thalipeeth with the remaining dough.
  • Transfer the thalipeeths on a serving platter, keep a blob of homemade butter over them and serve them hot with bowls of yogurt and green chutney.