All You Need To Know About The Maharashtrian-Style Dhapate
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In Maharashtrian cuisine, flatbreads have a crucial role to play in the manner in which culinary traditions unfold within regional kitchens. Besides being the carbohydrate accompaniment to various vegetarian, seafood or meat preparations, these breads are loaded with flavour – enough to make them eatable as a snack or paired with chutneys for breakfast, One such – the dhapate – is a lesser-known flatbread made using an assortment of grain flours. Similar to the thalipeeth – another Maharashtrian breakfast delicacy, what makes the two different is the process of toasting grains, legumes and spices for the latter, giving it a nutty flavour.

Traditionally, the dhapate is made using a combination of whole wheat flour, gram flour and jowar flour – in which chopped onions, chillies, spices and coriander are combined. The firm dough is then divided into equal portions and shaped into balls, before they are flattened by hand using patting movements of the palm. Enjoyed with a side of pickles, chutneys and yoghurt, the dhapate can also be made using a single type of flour. Leafy vegetables like spring onions or spinach are also added in a few variations of this savoury-spicy preparation.

Yet another technique in making the dhapata crisp and flaky uses a moist cotton cloth in which the ball of dough is placed, covered and flattened gently on a surface. Transferred on to a greased pan directly from the cloth, the flatbread is then toasted until crunchy on both sides. Make your own homemade dhapate to enjoy for breakfast, using this recipe:


  • 1 cup jowar flour
  • ½ cup whole wheat flour
  • ¼ cup besan
  • 1 tablespoon garlic paste
  • ½ teaspoon cumin seeds
  • ½ teaspoon ajwain seeds
  • 1 tablespoon sesame seeds
  • 1 small onion, chopped
  • ¼ cup chopped coriander
  • ½ tablespoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon oil
  • Salt, to taste
  • Water, for kneading
  • Oil, for toasting

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  • Combine the jowar, wheat and besan flour in a bowl with the cumin seeds, ajwain, garlic paste, onion, coriander and spice powders.
  • Mix well to combine and add the salt, oil and water to knead into a firm but soft dough. Rest for 15 minutes before dividing into equal portions.
  • Grease your palms with some oil as you heat a pan and press the ball of dough in between to flatten it. Shape as you continue to flatten until you have a ¼-inch thick disc that you can gently place on the greased pan.
  • Cook on one side for 3-4 minutes and brush some oil on top before flipping over and cooking for another 3 minutes, until crisp. Serve with lasoon chutney, dahi and thecha.