Methi Thalipeeth
Methi Thalipeeth is a wholesome, multigrain flatbread made with fresh fenugreek leaves and millet & gram flours — a healthy, fiber-rich Indian vegetarian breakfast or snack that’s easy even for beginners to make.
Ingredients
Equipment
Method
- Wash and finely chop the methi (fenugreek) leaves. Finely chop the onion and green chilli as well.
- In a large mixing bowl, combine jowar flour, bajra flour, ragi flour, besan, chopped methi leaves, chopped onion, green chilli, cumin seeds, coriander powder, red chilli powder, turmeric and salt. Mix well.
- Add 1 tsp oil and begin adding water little by little. Knead into a soft but firm dough (not too sticky). Let the dough rest for 10 minutes.
- Divide the dough into 6 equal portions. Grease your palms with a few drops of oil, take one portion and make a ball.
- Flatten the dough ball on a greased butter paper or non-stick surface by patting with fingers into a round flat disc about 5–6 inches in diameter. With your index finger, make 3–4 small holes in the disc (these help oil penetrate and cook evenly).
- Heat a non-stick pan or griddle on medium flame. Drizzle a few drops of oil on it. Carefully lift the flattened thalipeeth and place it on the hot pan. Drizzle ½ tsp oil on top and cover with a lid.
- Cook for about 3–4 minutes on one side, then flip. Drizzle a little more oil on the other side if needed. Cook until both sides are golden brown and cooked through (total about 4–5 minutes per thalipeeth).
- Repeat for remaining portions. Serve the methi thalipeeth hot, with yogurt, chutney or pickle of your choice.
Notes
If the dough feels too dry, sprinkle a few drops of water and knead again. Do not keep dough resting for too long — shape and cook soon after resting. Serve hot for best taste and texture. Goes well with plain yogurt, garlic-peanut chutney or pickle.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.