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Thalipeeth (Savoury Pancakes)

Photo by Vinita Punjabi


  • ¾ cup sorghum (jowar) flour
  • ¼ cup chickpea flour (besan)
  • ¼ cup green gram (moong) flour
  • ¼ cup brown Bengal gram (kala chana) flour
  • ½ cup finely chopped onion
  • ¼ cup finely chopped fresh coriander leaves
  • 2-3 green chillies, finely chopped
  • ¼ cup peanut rice milk curd 
  • ½ tsp turmeric (haldi) powder
  • 2 garlic cloves, finely minced
  • 1 tsp unrefined salt
  • ¼ – ½ cup water


Mix all the flours and roast them in a heated pan on low heat, until they are fragrant. Transfer to a mixing bowl and cool. Add the rest of the ingredients and knead with sufficient water to form a stiff dough. Divide the dough into 15 equal balls. Using the palm of your hands, flatten each ball. Dust a clean surface with sorghum flour, roll the ball in some sorghum flour and flatten into a disc of 4″- 6″  diameter, by patting it uniformly in all directions. You can make them thick or thin, according to preference. Make two to three holes in the middle with your fingers for uniform cooking.

Pre-heat an iron skillet or griddle on high heat, place the thalipeeth on the skillet. After a few seconds, you will notice small bubbles beginning to rise on the dough. Turn the heat down to medium, turn it over and roast the thalipeeth, until it is completely and evenly cooked on both sides. Serve hot with mint chutney or peanut curd.


You may add grated pumpkin, cucumber, cabbage or any vegetable of your choice.

Instead of jowar flour, you may use bajra flour, ragi flour, etc.

Makes 15


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