Sprouts and Poha Thalipeeth


Thalipeeth are nutritious multigrain flat bread from the Maharastrian kitchen served with a good amount of butter,yogurt and pickle. To have my personal touch in it , I’ve added soaked poha and coarsely grounded green gram sprouts. It’s a complete meal in itself and very much filling. I’ve never ever regretted to have this delecious thalipeeth with butter……loved it a lot……needs an extra mile of walk or workout, problem solved . I’ve used readily available Thalipeeth Bhajni & I never recommend to prepare on your own as it involves a slightly long process of roasting and grinding. Basically Bhajni is a flour made of roasted Grains and pulses. Let’s prepare this and appreciate our own traditional dishes.

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  • Thalipeeth Bhajni -1 cup  
  • Flattened rice/poha/aval – 1/2 cup
  • Sprouted Green gram – 1/4 cup  
  • Finely chopped onion &  green chilli – 1
  • Finely chopped coriander leaves – 2 tablespoons  
  • Red chilli powder & coriander powder – 1/2 tablespoon each
  • Roasted cumin/ jeera powder – 1/4 teaspoon
  • Chat masala -‘1/2 teaspoon
  • Turmeric powder  & asafoetida / hing – 1/4 teaspoon each
  • White sesame seeds/til -3 tablespoons
  • salt to taste 
  • Any vegetable oil -1/4 cup    


First wash and soak poha. Pulse the sprouted green gram and keep aside.

–  In a mixing bowl, add Bhajni and all the dry ingredients and give it a nice stir.

– Now add finely chopped onion, green chilli, soaked poha and sprouts. Add required water slowly and make it into a tight dough.

-Make the dough into small balls  & flatten it on the greased aluminium foil, preferably using your hands. Spread the sesame seeds genorously  on top and give it a fine tap.  

– Heat a thick bottomed pan/ tawa/ griddle in a medium flame and put the thalipeeth and pour a spoon full of oil and flip it to the other side after 2 minutes.  

– Serve hot with butter, yogurt and pickle.

 Undoubtedly it’s  a complete sumptuous meal !!



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