Egg Thalipeeth
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
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Thalipeeth Dough
- b.In a large mixing bowl, combine the jowar flour, besan, rice flour, and atta. Whisk them together to ensure they are well mixed.
- c.Add the finely chopped onion, green chilies, ginger-garlic paste, chopped coriander leaves, turmeric powder, cumin seeds, 0.5 tsp red chili powder, and 1.25 tsp salt.
- d.Mix all the dry ingredients and vegetables thoroughly with your hands.
- e.Gradually add warm water, a little at a time, and knead to form a soft and slightly sticky dough. The consistency should be softer than chapati dough.
- f.Cover the dough with a damp cloth and let it rest for 15 minutes. This allows the flours to hydrate.
- 2
Step 2
- a.Shape the Thalipeeth
- b.Divide the rested dough into 4 equal-sized balls.
- c.Place a piece of parchment paper, a plastic sheet, or a clean, wet cotton cloth on a flat surface. Lightly grease it with a few drops of oil.
- d.Take one dough ball and place it in the center. Dip your fingers in a small bowl of water to prevent sticking.
- e.Gently pat and press the dough outwards with your fingertips, forming a thin, even circle about 6-7 inches in diameter and about 1/4 inch thick.
- f.Make a small hole in the center of the circle with your finger. This is crucial for even cooking.
- 3
Step 3
- a.Cook the Thalipeeth and Add the Egg
- b.Heat a cast-iron tawa or a non-stick griddle over medium heat. Once hot, drizzle a little oil on it.
- c.Carefully lift the parchment paper or cloth and gently flip the thalipeeth onto the hot tawa. Peel off the paper/cloth.
- d.Drizzle about 1 teaspoon of oil around the edges and into the center hole. Cook for 2-3 minutes, or until the bottom surface has golden-brown spots.
- e.Flip the thalipeeth. Immediately crack one egg into the center hole.
- f.Using the back of a spoon, quickly spread the egg white over the surface of the thalipeeth, keeping the yolk intact in the center.
- g.Sprinkle a pinch of the remaining salt and red chili powder over the egg.
- h.Cover the tawa with a lid and cook for another 2-3 minutes on low-medium heat. This will steam-cook the egg until the whites are set and the yolk reaches your desired doneness.
- 4
Step 4
- a.Finish and Serve
- b.Remove the lid. The thalipeeth is ready when the egg is cooked and the flatbread is cooked through.
- c.Carefully slide the Egg Thalipeeth onto a serving plate.
- d.Repeat the shaping and cooking process for the remaining dough balls.
- e.Serve immediately while hot with a side of plain yogurt (dahi), white butter (loni), or your favorite Indian pickle (achaar).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be soft and slightly sticky. This is the key to getting a soft, non-chewy thalipeeth.
- 2Always wet your fingers with water before patting the dough to prevent it from sticking and to help spread it easily.
- 3Don't skip making the hole in the center; it allows oil and steam to circulate, ensuring the thalipeeth cooks evenly from the inside out.
- 4Cook on a consistent medium heat. High heat will burn the outside before the inside and the egg are properly cooked.
- 5For a runnier yolk, cook the egg for a shorter time after covering. For a fully set yolk, cook for a minute longer.
- 6Using a wet cotton cloth instead of parchment paper is the traditional method and can make flipping easier for some.
Adapt it for your goals.
Vegetable Thalipeeth
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.
Spicier VersionSpicier Version
Increase the amount of green chilies or add a pinch of garam masala to the dough for a more robust and spicy flavor.
Different FloursDifferent Flours
You can experiment with other millet flours like bajra (pearl millet) or ragi (finger millet) in combination with the other flours.
Why this is on our healthy list.
Excellent Source of Protein
The combination of egg and besan (gram flour) provides high-quality protein, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
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.
Provides Sustained Energy
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.
Rich in Micronutrients
This dish is a good source of essential micronutrients like iron, magnesium, and B vitamins from the various flours, vegetables, and the egg.
Frequently asked questions
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.