This is an all time favourite breakfast item in my house and it makes an appearance every week in the breakfast menu. It is a Maharashtrian recipe made from multigrain flour and spices. One can make the multigrain flour at home by roasting jowar (sorghum), bajra (pearl millet), mung dal (split green gram), bengal gram, black gram and rice and then grinding it into a fine powder. This is called ‘bhajani’ which means ‘roasted’.

I prefer to use K-pra or Bedekar thalipith mix ( both are yummy), but if you can’t handle the heat then go for Bhagirathi thalipith mix. The difference being, K-pra or Bedekar thalipith mix  contains all the spices and salt, hence you dont need to add any, whereas the Bhagirathi one is just plain flour. You have to add spices and salt as per taste. As the K-pra and Bedekar thalipith mix are on the spicier side, I add veggies like grated carrot, grated cabbage, grated bottle gourd , chopped spring onions, steamed and mashed pumpkin or roasted eggplant . All these veggies add tremendous flavour to the recipe, besides cutting down on the spice and enhancing its nutritional value. If you are using the non spiced ‘bhajani’ like Bhagirathi, then you should add spices like coriander powder, cumin powder, red chilly powder and salt to the mix. These flatbreads cannot be rolled with a rolling pin and have to be patted to circular discs.

Level Medium


1 packet K-pra or Bedekar thalipith mix

1 chopped onion

3 tbsp yoghurt

1/2 cup grated cabbage

1/4 cup chopped coriander leaves


water for kneading


  1. Take all the ingredients in a wide bowl
  2. Mix well
  3. Add water and knead it into a loose dough
  4. Let it rest for half an hour. This step is not mandatory. I skip it in case of shortage of time, but it helps to rest so as to let the flour soften
  5. Heat tava and drizzle a tsp of oil.
  6. Divide the kneaded dough in to 6 balls
  7. Ther are two methods of cooking. One in which you directly press it on a hot tava. Take a ball, place it on the hot tava which has been seasoned with oil. Press gently, first at the centre then at the edges, till it spread and it becomes a medium thickness circular disc. You can wet your fingers while spreading it on tava so that you don’t feel the heat.
  8. The other method is to take a clean plastic. Spread some oil on the plastic and place a ball. Dip your fingers in oil and spread this dough in a circular disc with medium sized thickness. Then remove it gently from the plastic and place it on the hot tava.
  9. Cover the thalipith and let it cook for few minutes till it becomes reddish brown.
  10. Flip sides, drizzle some oil and let the other side cook as well till reddish brown.
  11. Remove and serve hot with home made unsalted butter or with yoghurt.

Thalipith aata kneaded
Kneaded aata

Tava method
Thalipeeth patted directly on a heated tava, seasoned with oil

Plastic method
Thalipeeth patted on a plastic or foil, seasoned with oil