🫓 Avarekayi Thalipeeth Recipe
A flavorful, wholesome twist on the traditional Maharashtrian flatbread using seasonal hyacinth beans.
⭐ What is Thalipeeth?
Thalipeeth is a savory multi-grain flatbread from Maharashtra, made using a blend of flours, spices, and vegetables. It’s hearty, nutritious, and perfect for breakfast or a light meal. This version includes Avarekayi (hyacinth beans) for a seasonal, crunchy twist!
🧾 Ingredients
- Cucumber – 1 medium (grated)
- Avarekayi (Hyacinth Beans) – ½ cup (boiled)
Avarekayi Thalipeeth - Rice flour – ¼ cup
- Wheat flour – ¼ cup
- Gram flour (besan) – ¼ cup
- Jowar flour – ¼ cup
- Cumin seeds (jeera) – 1 tsp
- Ajwain (carom seeds) – 1 tsp
- Green chilies – 4–5, finely chopped
- Turmeric powder – ¼ tsp
- Garam masala – ½ tsp
- Dhania-jeera powder – 1 tsp
- Fresh coriander leaves – a few, chopped
- Salt – to taste
- Oil – for roasting
👩🍳 Method
- Grate the cucumber into a mixing bowl. Do not squeeze out the water.
- Add all the flours, cumin, ajwain, green chilies, boiled avarekayi, turmeric, garam masala, dhania-jeera powder, coriander, and salt.
- Mix well using the water released from the cucumber to make a soft dough. Add a little water if needed.
- Cover the dough and let it rest for 10 minutes.
- Grease butter paper or banana leaf with a few drops of oil.
- Take a portion of dough and flatten it into a circle using your fingers (about ¼ inch thick).
- Heat a tava (griddle) on medium heat.
- Flip the butter paper onto the tava, peel it off gently, and cover the thalipeeth to cook.
- Add a little oil around the edges, flip, and cook the other side until golden brown and crisp.
- For crispier texture, cook slightly longer on each side.
🍽️ Serving Suggestion
Serve hot with:
- A dollop of homemade butter
- Side of curd, pickle, or your favorite chutney
Thanks for stopping by! 😊
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