Paneer Thalipeeth – a wholesome twist to the traditional Maharashtrian flatbread! Made with multigrain flour, crumbled paneer, finely chopped onions, fresh coriander, and gentle spices, this thalipeeth is soft on the inside and crisp on the edges. The paneer adds a boost of protein and richness, making it a perfect breakfast or lunchbox option. Serve it hot with a dollop of homemade butter, chutney, or curd — pure comfort in every bite.
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In a bowl, mix thalipeeth flour, turmeric powder, peanut powder, red chilli powder, carrom seeds, kasoori methi, asafoetida, and salt using your fingers.
Add grated paneer to the mixture and knead into a soft, smooth dough.
Cover the dough with a wet cloth and let it rest for 10-15 minutes to activate the gluten.
Take a medium-sized ball of the dough and place it on a wet cloth. Pat it evenly into a round shape using your fingers and palm.
Make holes in the dough and fry both sides well on a tawa until cooked.
Serve the Paneer Thalipeeth with pickles and white butter.
Resting the dough helps activate the gluten, making the thalipeeth softer.
Use a wet cloth to shape the thalipeeth easily and prevent sticking.
Fry on medium heat to ensure even cooking and avoid burning.
Can I use homemade thalipeeth flour instead of readymade?
Yes, you can use homemade thalipeeth flour if available. It will work just as well.
What can I serve Paneer Thalipeeth with?
Paneer Thalipeeth pairs well with pickles, white butter, or yogurt.
Can I skip peanut powder?
Peanut powder adds a nutty flavor, but you can skip it or replace it with another nut powder if desired.
How do I ensure the thalipeeth doesn't stick to the tawa?
Use a well-seasoned tawa and cook on medium heat. You can also grease the tawa lightly with oil.
Can I make this recipe using multigrain flour?
You can make using multigrain flour but make sure it has besan ( chickpea flour ) or you can add 1-2 tbsp for soft Thalipeeths
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