Thalipeeth with a twist

We strive to bring to you a healthy twist with the best fresh ingredients used in our flours and here it is – viola!!

Mixes vegetable Thalipeeth. Do try this lip-smacking recipe and don’t forget to share your feedback with us.

Serving – Makes 4 to 5 big-size Thalipeeth.


  • 1 cup porridge mix
  • 1 medium-sized onion, finely chopped
  • 0.5 cup grated carrots
  • 0.5 cup finely chopped spinach
  • 3 tbsp finely chopped coriander leaves
  • 1 tsp finely chopped green chilies
  • 0.5 tsp turmeric powder
  • 1 tsp lightly roasted and crushes dhania powder
  • 0.5 tsp lightly roasted and crushed jeers powder
  • 1 tbsp sesame seeds
  • 0.5 tsp ajwain seeds
  • Salt to taste


  1. Oil for roasting and applying slightly on banana leaves
  2. Banana leaves to spread the Thalipeeth keep aside for 10 minutes. All the vegetables will leave some of its own water and your dough will become soft.
  3. Heat a nom stick tawa on slow flame.
  4. Wash and cut banana leaf to make a square shape leaf.
  5. Spread some oil on the banana leaf to help the Thalipeeth to not stick to it.
  6. Spread the prepared Thalipeeth dough on the banana leaf to make a circle of 1 mm thickness and transfer on to heated non stick tawa.
  7. Cook on both sides on medium using 1/2 tsp oil till brown speckles appear.
  8. To make curd and green chilli pickle raita 1/2 cup curd, 2 tbsp green chilies pickle matinated in lemon juice, salt, turmeric and broken mustard seeds. ( you can buy this ready-made from the market)


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