What is thalipeeth made of?

This thalipeeth is made from Anveshan multigrain atta mixed with chopped onion, coriander, cumin, chilli and turmeric, then shallow-fried in Anveshan groundnut oil.

Why use multigrain atta for thalipeeth?

Anveshan multigrain atta gives the flatbread extra fibre and a wholesome, multi-grain flavour, for slow-release energy compared to plain refined flour.

How long does thalipeeth take to make?

About 35 minutes — 15 minutes of prep and 20 minutes of cooking on the tawa, making 4 servings.

How do I shape thalipeeth without it breaking?

Pat the dough directly onto a greased sheet or hot tawa with wet fingers, make a small hole in the centre, and drizzle Anveshan groundnut oil around the edges so it cooks through and crisps evenly.

Multigrain Thalipeeth

Name: Multigrain Thalipeeth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Multigrain Atta; 4 tbsp Groundnut Oil; 1 medium Onion, finely chopped; 3 tbsp Coriander leaves, chopped; 1 tsp Red chilli powder; 1 tsp Cumin seeds; 0.5 tsp Turmeric powder; 1 tsp Salt

Thalipeeth is a rustic Maharashtrian griddle flatbread made by patting a spiced multigrain dough thin and shallow-frying it until crisp. This version uses fibre-rich Anveshan multigrain atta blended with onion, coriander and warm spices, then fried in heart-friendly Anveshan groundnut oil for a nutty, wholesome result. Earthy and satisfying, it pairs beautifully with white butter and curd, and serves 4.

Time breakdown

Prep Time15 min

Cook Time20 min

Total Time35 min

Ingredients

💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Onion, finely chopped
Coriander leaves, chopped
Red chilli powder
Cumin seeds
Turmeric powder
Salt

How to Make Multigrain Thalipeeth

1
In a bowl, combine Anveshan multigrain atta, chopped onion, coriander, chilli powder, cumin seeds, turmeric and salt.
2
Add water little by little and knead into a soft dough; rest for 10 minutes.
3
Pat a portion of dough directly onto a greased sheet or wet palm into a thick round disc, making a small hole in the centre.

Tips for the Best Multigrain Thalipeeth

✓Pat the dough thin with wet fingers rather than rolling, which keeps it tender.
✓Make a hole in the centre and add a little Anveshan groundnut oil so it cooks evenly.

Frequently Asked Questions

More about Anveshan Khapli Multigrain Atta

Duration: Best Before 6 Months from the date of manufacture.

Storage: Store in a cool, dry place in an airtight container to maintain freshness and prevent moisture absorption.

Multigrain Atta

Italian Herb Bread

Italian herb bread is a soft, aromatic loaf made wholesome with fibre-packed Anveshan multigrain atta, perfumed with rosemary, oregano and garlic, and enriched with fruity Anveshan olive oil.

2 Anveshan · ₹930

Khapli Atta

Khapli Atta Phulka

Khapli atta phulka are soft, puffed rotis made with ancient-grain Anveshan khapli atta, an emmer wheat lower in gluten, finished with a light brush of bilona ghee.

2 Anveshan · ₹1490

Khapli Atta

Khapli Atta Sourdough Bread

Khapli atta sourdough bread is a rustic, naturally leavened loaf made with nutty, easy-to-digest Anveshan khapli atta for a deep wheaty crumb and gentler gluten.

2 Anveshan · ₹810

Khapli Atta

Khapli Atta Bhakri

Khapli atta bhakri is a rustic emmer-wheat village flatbread with a soft centre and lightly charred crust, made with fibre-rich Anveshan khapli atta and brushed with bilona ghee.

2 Anveshan · ₹1490