Mumbai ladi pav
Soft Mumbai-style wheat rolls made with an instant-yeast sponge and baked together. This home batch makes eight.
Modern adaptation
Thalipeeth
A Maharashtrian multigrain flatbread, patted by hand and cooked on a hot griddle. This home version mixes five flours with onion, sesame and spices.
A multigrain flatbread
Thalipeeth is a spiced flatbread associated with Maharashtra. This batch combines sorghum, pearl millet, wheat, chickpea and rice flours with onion, herbs and sesame. The recipe uses flour already on hand; a prepared bhajani blend is another approach described by the source.
Sources for this section
Shaping and cooking
The moist dough is pressed on a damp cloth and transferred to a hot griddle. Holes and oil help the round cook; a covered first side and a browned second side are the method used in this batch. The recipe gives a heat setting, not a measured surface temperature.
Sources for this section
History
Maharashtrian cooks use a stored multigrain bhajani as well as immediate flour mixtures; the dish's first date is not established here.
Ingredients
Yield 12 flatbreads · Scaling: source batch only
Sorghum flour
118 mL½ cup as recorded
59 mL¼ cup as recorded
Pearl millet flour
118 mL½ cup as recorded
59 mL¼ cup as recorded
59 mL¼ cup as recorded
Carom seeds
1.2 mL¼ tsp as recorded
1.2 mL¼ tsp as recorded
Red chilli powder
1.2 mL¼ tsp as recorded
Ground cumin
2.5 mL½ tsp as recorded
Ground coriander
4.9 mL1 tsp as recorded
15 mL1 tbsp as recorded
118 mL½ cup as recorded
4.9 mL1 tsp as recorded
Coriander leaves
59 mL¼ cup as recorded
Green chilli
1
Oil
4.9 mL1 tsp as recorded
As needed
Amount not stated
About 3/4 cup plus 2–3 tablespoons, adjusted to the flourOil for cooking
Amount not stated
As needed for the griddleMethod
Risks and precautions · Standard risk
Wheat and sesame allergens
This batch contains wheat flour and sesame seeds.
Hazard sourceThis version contains wheat and sesame. Handle the hot griddle and cloth carefully.
- Combine the five flours with the spices, sesame, chopped onion, ginger, coriander leaves and chopped chilli. Stir in the teaspoon of oil and salt.
- Add water gradually, mixing to a moist, smooth dough that can be handled. The source used about 3/4 cup plus 2–3 tablespoons; flour texture can change the amount needed.
- Dampen a clean cotton cloth and place it on a board. Pat a portion of dough on the cloth into a round about 1/4 inch thick; make a central hole or several smaller holes.
- Heat a lightly oiled griddle over medium to medium-high heat. Transfer the round dough-side down using the cloth, then carefully peel the cloth away from the hot surface.
- Add a little oil at the edges and holes, cover, and cook for 2–3 minutes until the underside is golden. Turn and cook the other side until browned; repeat with the remaining dough.
Conditions
Yield12 flatbreads
Active time25 min
Places
Maharashtra
Documented preparation · Region evidenceA contemporary Maharashtrian recipe; this association does not establish a precise origin.
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Sources
Dassana’s Veg RecipesInspiration · Method · Geography
Thalipeeth RecipeMeasured multigrain batch, griddle technique, timing and Maharashtra association.
Cited in: A multigrain flatbread; Shaping and cooking