Rajasthani Thalipeeth

Name: Rajasthani Thalipeeth
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Indian (Rajasthan)
Ingredients: Dry roasted & ground: Bajra (pearl millet) flour 80g, Wheat flour 80g, Rice flour 40g, Gram flour (besan) 40g; Wet ingredients: Onion 100g (finely chopped), Tomato 60g (finely chopped), Green chilly 2 pcs (minced), Ginger 1 tbsp (10g, minced), Coriander leaves 20g (chopped), Turmeric powder ¼ tsp (0.5g), Salt 1 tsp (6g), Oil 30ml, Water 120ml

🌱 Vegan📊 Medium

Traditional 6. Rajasthani Thalipeeth recipe

⏱️15 minPrep

🔥12 minCook

🕒27 minTotal

🍽️4Serves

🧺 Ingredients

Dry roasted & ground: Bajra (pearl millet) flour 80g, Wheat flour 80g, Rice flour 40g, Gram flour (besan) 40g
Wet ingredients: Onion 100g (finely chopped), Tomato 60g (finely chopped), Green chilly 2 pcs (minced), Ginger 1 tbsp (10g, minced), Coriander leaves 20g (chopped), Turmeric powder ¼ tsp (0.5g), Salt 1 tsp (6g), Oil 30ml, Water 120ml

👩‍🍳 How to make Rajasthani Thalipeeth

Mix all dry flours together (2 minutes). Add turmeric powder, salt, mix.
Add chopped onion, tomato, green chilly, ginger, coriander leaves. Mix well (2 minutes).
Add water gradually, mix until thick batter forms (like dough, not flowing). Rest 10 minutes.
Divide into 4 portions (100g each). Take one portion, place on oiled tawa (180°C). Flatten with damp palm into 6-inch circle, ½ inch thick (don't press hard, allow to breathe).
Cook 3 minutes until bottom is light golden, dark spots appear. Drizzle 2–3ml oil around edges, flip carefully.
Cook other side 3 minutes until light golden, similar spots. Remove to plate.
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