Methi Thalipeeth-Maharashtrian Breakfast

Tarla.Dalal's picture

Oct. 27, 2017

Methi Thalipeeth is a traditional Maharashtrian breakfast, made with a mix of flours, aromatic fenugreek leaves and a touch of spice powders. It has a rustic and homely texture and a really inspiring flavour. It is nutritious and filling a good way to kick-start your day. The best part is that it has a well-balanced flavour on its own and needs just a cup of curds for serving. Make sure you cook the Methi Thalipeeth till it is slightly crisp, so that you get a nice aroma, flavour and texture. To make the dish more exciting, serve it with accompaniments like the Sukhi Lehsun Chutney and Dry Peanut Chutney Powder.


Finely chopped fenugreek leaves 1 Cup (16 tbs) (methi)
Finely chopped onions 5 Tablespoon
Finely chopped green chillies 1 Teaspoon
Jowar flour 1/2 Cup (8 tbs) (white millet)
Ragi flour 1/4 Cup (4 tbs) (nachni/red millet)
Bajra flour 1/2 Cup (8 tbs) (black millet)
Besan 1/4 Cup (4 tbs) (bengal gram flour)
Chilli powder 1 Teaspoon
Turmeric powder 1/4 Teaspoon (haldi)
Coriander powder 1 Teaspoon (dhania)
Cumin seed powder 1/2 Teaspoon (jeera)
Finely chopped coriander 1/4 Cup (4 tbs) (dhania)
Salt To Taste
Oil 10 1/2 Teaspoon (For greasing and cooking)


Getting ready:

1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.


2. Divide the dough into 7 equal portions.

3. Place a portion of the dough on a greased plastic sheet and flatten it into a 150 mm. (6) circle by patting with your fingers.

4. Create 3 holes on the rolled circle with the index finger.

5. Heat a non-stick tava (griddle) and grease it with tsp oil, put the rolled thalipeeth and cook the thalipeeth on a medium flame, using 1 tsp of oil and till it turns golden brown in colour from both the sides.

6. Repeat steps 3 to 5 to make 6 more thalipeeth.


7. Serve immediately with curds.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3