Multigrain Thali Peeth

Recipe by
Total Time:
15-20 mins
Serves: 3-4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

This Thali Peeth recipe is toned down on spices to give more rustic flavour of different grains and subtle flavour of cucumber. It is also a diabetic friendly recipe by Chef Apoorv Bhatt, Corporate Chef at Berggruen Hotels.

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • Plain flour - 1.5 cup
  • Millet flour (bajra) - 1/2 cup
  • Jowar flour (rye flour) - 1/2 cup
  • Cucumber grated - 300 gms (do not squeeze water)
  • Curd - 50 gms
  • Flax seeds - 2 tbsp
  • Turmeric - 1/4 tbsp
  • Sunflower seeds - 2 tblsp
  • Chopped coriander - 20 gms
  • Chopped green chillies - 10 gms
  • Asafoetida powder - A pinch
  • Cumin (roasted) - 5 gms
  • Baking soda - 1/4 tbsp
  • Grated ginger - 10 gms
  • Oil - 30 ml
  • Salt - 15 gms

How to Make Multigrain Thali Peeth

  • Mix the flour together with baking soda, flax seeds, sunflower seeds, turmeric, coriander, green chillies, salt , asafoetida ,cumin ,grated ginger and salt.
  • Mix curd with cucumber. The water in cucumber will help bind the dough.
  • Make a pit in the centre of the flour mix, add the curd and cucumber mixture slowly.
  • Incorporate and knead with gentle motions till the all the mixture is incorporated and the consistency is little runny.
  • With a little oil on the palm gently place the dough aside and let it rest for 15 minutes.
  • Heat pan on a low flame throughout the cooking, add little oil.
  • Make a portion of 30 gms for each thali peeth.
  • Flatten each between your palms gently and try to keep the dough together.
  • Do not worry of shapes.
  • Cook the thali peeth on slow flame, basting with oil regularly till both the side are well cooked.
  • Serve it with hung curd raita, coriander chutney or Maharashtrian garlic chutney.