Thalipeeth is a traditional Indian flatbread known for its rustic texture and robust flavors. This Pearl Millet Thalipeeth recipe uses pearl millet (bajra) flour as the base, making it rich in fiber and suitable for gluten-free diets.

Mixed with onions, green chillies, garlic, ajwain, and fresh coriander, this thalipeeth is pan-cooked with minimal oil and has a crisp exterior with a soft, flavorful center. It is ideal for breakfast, brunch, or a light meal and pairs well with chutneys, pickles, or curd.

Ingredients

• Pearl millet flour – 1 cup

• Rice flour – 2 tsp

• Onion – 1 (finely chopped)

• Green chillies – 1 to 2 (finely chopped)

• Garlic paste – ½ tsp

• Ajwain (carom seeds) – ½ tsp

• Finely chopped coriander leaves – 2 to 3 tsp

• Salt – to taste

• Warm water – as required for kneading

• Oil – for cooking

Preparation Method

1. In a mixing bowl, add pearl millet flour, rice flour, onion, green chillies, garlic paste, ajwain, coriander leaves, and salt.

2. Gradually add warm water and knead into a soft, pliable dough.

3. Divide the dough into small, golf-ball-sized portions.

4. Grease a plastic sheet or parchment paper with oil.

5. Place a dough ball on it and press gently into a flat circular disc of medium thickness.

6. Make a small hole in the center to ensure even cooking.

7. Heat a pan and add a little oil.

8. Place the thalipeeth on the pan and shallow fry on medium flame until golden brown on both sides.

9. Remove and place on a paper napkin to absorb excess oil.

Serving Suggestions

• Serve hot with coconut chutney or green chutney

• Pair with curd, pickle, or homemade butter

• Ideal as breakfast or light lunch

Call to Action

Prepare this recipe using premium-quality pearl millet.
For millet purchases and bulk requirements, call or WhatsApp +91 7281006230.