Doodhichey Thalipeeth.

Doodhichey Thalipeeth.

Preparation time 15 minutes

Cooking time 30 minutes

Total time 1 hour

Serve 4

Type of recipe: Breakfast

Name of author: Asmi Kadam


  • 1 Bowl Grated Doodhi
  • ½ Cup Grated carrot
  • Oil/ Butter
  • 1 Teaspoon cumin seeds
  • 1 Teaspoon carom seeds
  • 1 Tablespoon ginger garlic chilli paste
  • 1 Big size chopped onion
  • 1 Cup chopped coriander
  • 1 Teaspoon red chilli powder
  • ½ Teaspoon turmeric
  • 1 Teaspoon cumin coriander powder
  • 1 Teaspoon garam masala powder
  • 2 Glass water
  • 2 Bowl thalipeeth bhajni
  • Salt


Heat a kadai, add oil. After oil heated add cumin and carom seeds. Add ginger garlic and chili paste. Sauté well.

Add 2 glass of water. Allow to boil. Between that period add red chili powder, turmeric, cumin coriander powder, garam masala powder and salt. Stir it once. Switch off the flame.  Now add Chopped onion and coriander.  Add thalipeeth bhajni.

Note: If you don’t have thalipeeth bhajni, you may also try with different varieties of flours. Use wheat flours, besan, bajri, nachni and jowar flour together.

Now mix well. And keep the lid on the kadai. After 15 minutes, knead dough. Make the balls.

Make the thalipeeth as the size you want. Heat a tava or pan in a medium flame.  Use oil, ghee or butter whatever you like it.

I spread some oil on tava, keep the thalipeeth on a tava. Add some oil on the top. Once the bottom cook properly, turn it from the other side.

Cook it from both the sides. Make all the thalipeeth.

Serve with butter and tomato ketchup.

Enjoy with your family.

Thank you.

Have a wonderful day.

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