Methi Thalipeeth
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Methi Thalipeeth

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 .

Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Makes 7 thalipeeth.

1 cup finely chopped fenugreek (methi)
5 tbsp finely chopped onions
1 tsp finely chopped green chillies
½ cup jowar (white millet) flour
¼ cup ragi (nachni / red millet) flour
½ cup bajra (black millet) flour
¼ cup besan (bengal gram flour)
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
½ tsp cumin seeds (jeera) powder
¼ cup finely chopped coriander (dhania)
Salt to taste
10½ tsp oil for greasing and cooking

For Serving

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 ½ 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.



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