Try Multigrain Thalipeeth For A Healthy Breakfast
Image Credit: Nutritious multigrain thalipeeth | Instagram - @devakiistic

Are you ready to spice up your morning routine? Look no further than multigrain thalipeeth, a nutritious breakfast dish that's sure to become your new favourite. This versatile Maharashtrian flatbread is packed with whole grains, veggies, and spices, making it the perfect way to start your day off on a healthy note.

Whether you're in a rush or have time to savour your meal, multigrain thalipeeth is a delicious and easy breakfast option that will leave you feeling energized and satisfied. So, let us learn how to make multigrain thalipeeth and provide a step-by-step guide on how to make this mouth-watering breakfast treat. So, get ready to awaken your taste buds and start your day off right with multigrain thalipeeth!

Recipe credit - Chhaya's Kitchen


  • 1 cup multigrain flour (you can use any combination of whole wheat flour, jowar flour, ragi flour, bajra flour, or any other grain flour)
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped tomato
  • 1/4 cup grated carrot
  • 2 tablespoons chopped coriander leaves
  • 1 green chilli, finely chopped (optional)
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon cumin powder
  • Salt to taste
  • Water as needed
  • Oil or ghee for cooking


  • In a mixing bowl, combine the multigrain flour, chopped onion, tomato, grated carrot, coriander leaves, green chili (if using), turmeric powder, cumin powder, and salt. Mix well.
  • Add water gradually to the mixture and knead to form a smooth dough. The dough should be soft but not too sticky.
  • Divide the dough into equal-sized balls.
  • Take a ball and roll it out into a flat disc on a floured surface. Thalipeeth is usually thicker than regular chapatis, so roll it out to a thickness of about 1/4 inch.
  • Heat a tawa or griddle over medium heat. Place the rolled-out thalipeeth on the tawa and cook until bubbles start to form on the surface.
  • Drizzle some oil or ghee around the edges and on top of the thalipeeth. Flip it over and cook until both sides are golden brown and crispy.
  • Serve hot with some yogurt or chutney of your choice.