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A savory multi-grain flatbread from Maharashtra, made with a special blend of flours and spices. A whole egg is cracked on top while cooking, making it a wholesome and protein-packed meal for breakfast or lunch.
For 4 servings
Prepare the Thalipeeth Dough
Shape the Thalipeeth
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A savory multi-grain flatbread from Maharashtra, made with a special blend of flours and spices. A whole egg is cracked on top while cooking, making it a wholesome and protein-packed meal for breakfast or lunch.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 435.13 calories per serving with 14.93g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Cook the Thalipeeth and Add the Egg
Finish and Serve
For a vegetarian version, omit the egg. You can add finely grated vegetables like carrots, cabbage, or chopped spinach to the dough for extra nutrition.
Increase the amount of green chilies or add a pinch of garam masala to the dough for a more robust and spicy flavor.
You can experiment with other millet flours like bajra (pearl millet) or ragi (finger millet) in combination with the other flours.
The combination of egg and besan (gram flour) provides high-quality protein, essential for muscle repair, growth, and overall body function.
Made with whole grains like jowar and atta, this thalipeeth is rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The complex carbohydrates from the multi-grain flours release energy slowly, keeping you full and energized for a longer period, making it a perfect breakfast or lunch option.
This dish is a good source of essential micronutrients like iron, magnesium, and B vitamins from the various flours, vegetables, and the egg.
One Egg Thalipeeth contains approximately 400-450 calories, depending on the amount of oil used and the size. It's a calorie-dense but highly nutritious meal.
Yes, it is very healthy. It's made from multiple whole grains like jowar and atta, which are rich in fiber. The addition of besan and an egg makes it an excellent source of protein.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. However, since it contains onions, it's best made fresh for optimal flavor.
This usually happens if the dough is too dry or if you pat it too thin. Ensure your dough is soft and pliable. If it feels dry, add a tablespoon of water or yogurt and knead again.
Absolutely! The traditional Maharashtrian thalipeeth is made without eggs. Simply follow the recipe and skip the step of adding the egg. It will still be delicious.
A traditional cast-iron tawa (griddle) is ideal as it distributes heat evenly and gives a nice, crisp texture. However, a good quality non-stick pan will also work well.