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Best Thalipeeth in New York
“A savoury multi-grain flatbread built from roasted grains, legumes, and spices, served with butter or ghee.”
What the real thing tastes like
Thalipeeth or thalipith is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter (preferably made from water buffalo milk), ghee, or yogurt. While the dish is popular in Maharashtra it is especially popular in Marathwada, Telangana and North Karnataka. In a variation from bhajanee, flour made from tapioca (sabudana) and rajgira (amaranth) is used to make a thalipeeth on Hindu fasting days.
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Thalipeeth is a Maharashtrian flatbread built on roasted grains, legumes, and spices ground into a flour called bhajanee. Rice, wheat, bajra, and jowar meet chana and urad, seasoned with coriander and cumin, then studded with onion, fresh herbs, and vegetables before hitting the griddle. It arrives at the table glossy with butter, ghee, or yogurt—a everyday bread that tastes like it took thought to make.
Order it here when it has
- regional depth across Western India
- fasting day versatility with sabudana and amaranth
- naturally spiced and aromatic
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