Multigrain Thalipeethby Waagmi Soni

  • Multigrain Thalipeeth, How to make Multigrain Thalipeeth
Multigrain Thalipeethby Waagmi Soni
  • Multigrain Thalipeeth (28 likes)

  • By Waagmi Soni|
    Last updated on Mar 18th
  • Prep Time15mins
  • Cook Time10mins
  • Serves4People

Video for key ingredients

  • How to make Ghee

Multigrain Thalipeeth


  • 1 cup whole wheat flour
  • 1/2 cup Besan (Chickpea Flour)
  • 1/4 cup Soya Flour
  • 1/4 cup Rajgira Flour
  • 1/4 cup finely chopped onions and garlic
  • 2 tbsp finely chopped capsicum
  • 1 tbsp finely chopped coriander leaves
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp sesame seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp green chillies
  • 1 tbsp oil
  • 1/2 cup yogurt
  • Water as required
  • Salt to taste


  1. Take a Bowl and add all the flours, mix it well with your hands.
  2. Add the cumin seeds, fennel Seeds, sesame Seeds, chopped onions and garlic, capsicum, finely chopped mint leaves, coriander leaves and salt. Mix them well together.
  3. Now add spices into the flour mixture and mix them well. Then add yogurt in it and mix it again. If you need water to make a dough, add water gradually and make a soft dough. Drizzle a little oil on to your hands and coat the dough with it.
  4. Cover and let it rest for about 5-7 minutes. Divide this dough into equal parts of balls.
  5. Take an aluminum foil, or any plastic sheets and put one ball on a sheet. Drizzle some oil on your fingers and tap the dough with your fingers to make a Thalipeeth. Make a hole in the middle of the Thalipeeth.
  6. Heat a tawa and cook the thalipeeth on the tawa using oil/ghee till its golden brown on both sides. Use a flat ladle to press down and let cook evenly.
  7. Serve it hot.
My Tip: When you make Thalipeeth, the edges will be uneven, do not worry as it will be like this. Make a soft dough to make a nice Thalipeeth.
    comment 2
    Sheeba Bedi a year ago

    This is definitely a must-try Maharashtrian dish! Amazing :D

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