Category Archives: Roti

Thalipeeth (Maharashtrian Savory Pancakes)


Thalipeeth is a Maharashtrian breakfast or tea time snack. It is a very nutritious dish made with seven types of flours and fresh vegetables. Thalipeeth is usually served with fresh homemade butter, ghee, or thick yogurt. The recipe varies from region to region or even family to family and this is the recipe I have eaten. The flour for thalipeeth is called Bhajni. It is a mix of various flours. Even this differs from family to family. Some people add ragi and semolina while some leave out the bajra flour. I use the store bought bhajni flour which is easily available.

Thalipeeth Ingredients

Even with the other ingredients, it differs from home to home. Traditionally it is just onions but you can add chopped spinach, chopped methi leaves, grated carrots or grated cabbage too. You can also add sesame seeds or coarsely ground peanuts. Rolling the thalipeeth can be a task. Since the dough has bajra flour and besan in it, it is not easy to roll with a rolling pin. If you cannot shape it with your palm like bajra rotis, you can put it between sheets of greased plastic and roll it. I used two sheets of butter paper and did not have to use the extra oil for greasing.

Thalipeeth steps

Thalipeeth is thicker than roti. Making holes in the thalipeeth and cooking it covered helps it to cook evenly. Thalipeeth is best eaten hot with homemade butter, ghee, or thick yogurt. I like it with garlic chutney and yogurt.



Makes 12 Thalipeeths

  • 3 cups Thalipeeth Bhajani flour
  • 1 onion finely chopped
  • 1 green chilli finely chopped
  • ¼ cup chopped coriander leaves
  • 1 cup chopped spinach
  • 2 tsp red chili powder
  • ¼ tsp turmeric powder
  • Salt to taste
  • Warm water for kneading the dough
  • 1 tbsp oil
  • oil for cooking


Mix the thalipeeth flour, onions, spinach, chillies, coriander leaves, salt, red chili powder, turmeric powder, and oil. Add little warm water at a time and knead the mixture into stiff but pliable dough. Cover it and keep it aside for 5-10 minutes. Knead the dough again and divide it into number of thalipeeths you want to make. Roll each portion into circles. You can do this with your palms just like the like the bajra roti is made or place the dough ball in between two sheets of butter paper and roll it carefully. Make a small hole in the center of the thalipeeth. If you are making a big roti, bigger than 5 inches in diameter, you can make multiple holes. These holes are used to pour oil and cook the thalipeeth evenly.

Heat a tava and smear around 1/2 tsp oil on the tava. Peel the butter paper from the thalipeeth carefully and  place the thalipeeth on the tava. Pour some oil in the holes and around the thalipeeth. Cover and cook for around two minutes on medium heat. Flip and cook for two more minute. Serve hot with homemade butter, yogurt, or garlic chutney.


Thalipeeth Bhajni

To make the Thalipeeth flour at home, roast the following flours separately on low heat for 8-10 mins making sure you do not burn any of them. Once the flours are roasted and cooled completely, mix them and store in airtight container. This thalipeeth flour can be stored for 4-5 months.

  • 1 cup Bajra atta (Millet flour)
  • 1/2 cup Chawal ka atta (rice flour)
  • 1/2 cup Besan (split bengal gram flour)
  • 1/2 cup Jowar aata (sorghum flour) 1/3 cup urad dal aata (split black gram flour)
  • 1/2 cup gehu ka atta (wheat flour)
  • 1/4 cup dhania powder (ground coriander seeds)

Gobhi Parathas (Cabbage Stuffed Parathas)

Gobhi Paratha

Gobhi or cabbage paratha is not one of the famous parathas you get at the restaurants. This is my family recipe and I have never seen these parathas being sold anywhere. Shredded cabbage and spices are mixed and roasted with gram flour to make a spicy filling for whole wheat parathas. This is my mom’s way of sneaking vegetables into our food. She replaces gobhi with radish (muli) when it is in season and it tastes equally yummy.

Grated cabbage, chillies and Besan

Filling for Gobhi Paratha

Gram flour tends to burn if not sautéed continuously. It is best to make the filling on lowest flame throughout. The gram flour is done when it starts changing color and you can smell the aroma. You can use grated radish instead of cabbage for a variation. In both cases, do not add water to the filling as the both the vegetables have enough water content.

Rolled Paratha with filling

Rolling out a paratha with a filling needs lot of practice. You need to make sure that the dough is of right consistency. If the dough is too hard, the filling will come out, if it is too soft, you will not be able to roll it well. You also need to make sure the filling is spread throughout the paratha. If you do not roll it well, you might end up with filling only on sides or only in centre. Practice is the key.

These parathas are perfect for a rainy day. My mom makes them for breakfast/dinner and they taste yummy even when they are cold. Just roll up the cold paratha and dip it in chai for a filling chai time snack. I like my parathas hot with chilled yogurt and lime pickle.

Cabbage Parathas


Makes 12-15 Parathas

For the Dough

  • 2 ½ cup whole wheat flour (aata)
  • 1 tsp carom seeds (ajwain)
  • Salt to taste
  • Water to knead the dough

For the Filling

  • 2 ½ cup cabbage (patta gobhi) grated
  • 1+1/4 cup gram flour (besan)
  • 4 green chillies coarsely ground
  • 2 tbsp red chilli powder
  • ¼ tsp turmeric
  • 3-4 tbsp chopped coriander
  • 3 tsp lime juice
  • 1 tsp garam masala
  • 2 tbsp oil + some more to cook the parathas
  • Salt to taste


For the Dough

Combine the flour, carom seeds, salt, and water to make a soft and smooth dough. Cover and keep it aside.

For the Filling

Heat oil in a thick bottomed pan or non-stick pan. Add the gram flour and roast it on a slow flame mixing continuously till it is slightly brownish (2-3 minutes) in color. Do not over roast it. It will taste bitter otherwise. Add green chillies paste and roast again for 1 minute. Add the cabbage, salt, chilli powder, garam masala, turmeric powder, lime juice, and chopped coriander. Mix well and roast for another 3-4 minutes. Remove from heat and let it cool completely.

For Parathas

Divide the dough into equal portions. Roll out a thick small disc (appx 5 inches). Put a portion of the cooled filling (appx 1-11/2 tbsp) in the center and bring the edges together to form a small ball. Flatten it lightly with hand and roll into a paratha. Try not to let the filling out while rolling the paratha.

Heat a griddle and cook the paratha on both sides using little oil just like you would cook a normal paratha. Serve with chilled yogurt and pickle.