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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 thalipeeth
Course: Breakfast, Snack
Cuisine: Indian, Maharashtrian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup fresh methi (fenugreek) leaves finely chopped and lightly squeezed dry if very moist
  • 1/2 cup jowar flour (sorghum flour)
  • 1/2 cup bajra flour (pearl millet flour)
  • 1/4 cup ragi flour (finger millet flour)
  • 1/4 cup besan (gram flour)
  • 1/2 cup onion finely chopped
  • 1 tsp green chilli finely chopped (adjust to taste)
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp salt or to taste
  • 2 tsp oil for dough + shallow cooking each thalipeeth

Equipment

  • Non-stick pan or griddle

Method
 

  1. Wash and finely chop the methi (fenugreek) leaves. Finely chop the onion and green chilli as well.
  2. 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.
  3. 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.
  4. Divide the dough into 6 equal portions. Grease your palms with a few drops of oil, take one portion and make a ball.
  5. 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).
  6. 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.
  7. 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).
  8. 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.