Thalipeeth, a beloved Maharashtrian flatbread, can be made fully Whole-Food Plant-Based (WFPB) without losing its traditional charm. The base is bhajani, a multigrain flour mix usually containing roasted sorghum (jowar), pearl millet (bajra), rice, wheat, and lentils like chana dal and urad dal. For a WFPB version, the flours are simply combined without oil or ghee, kneaded into a soft dough with water, onions, coriander, green chilies, cumin, and seasonal vegetables such as grated bottle gourd, pumpkin, or cucumber for natural moisture. The dough is patted into rustic discs and cooked on a hot cast-iron skillet without oil, relying on a slow roast for a nutty flavor and crisp edges. Traditionally enjoyed at breakfast or as a light meal, WFPB thalipeeth can be paired with plant-based yogurt, spiced lentil chutneys, or fresh thecha made without oil. Wholesome, high in fiber and plant protein, it is a sustaining dish for everyday meals and festive spreads alike.

Ingredients
1 cup sorghum flour (jowar atta, solam mavu)
1/4 cup chickpea flour (besan, kadalai mavu)
1/4 cup whole wheat flour (gehoon ka atta, godumai mavu)
1/4 cup pearl millet flour (bajra ka atta, kambu mavu)
1/4 cup rice flour
1 tsp ginger garlic paste
2 green chillies, chopped fine
1/4 tsp turmeric powder (haldi powder, manjal podi)
1/2 tsp coriander powder (dhania powder, kothamalli podi)
1/2 tsp cumin powder (jeera powder, jeeraga podi)
1/4 tsp carom seeds (ajwain, omapodi)
2 tsp sesame seeds (til, ellu)
2 tbsp finely chopped coriander
1 onion, chopped fine
Unrefined salt to taste
1 cup water, to knead
Method
In a large mixing bowl, add the sorghum, chickpea, wheat, pearl millet and rice flours
Add ginger garlic paste, green chillies, turmeric powder, coriander powder, cumin powder, carom seeds, sesame seeds, chopped coriander, onion and salt
Mix well
Then add water, a little at a time, and knead
Take a little dough and pat on a parchment paper
Drop the sheet upside down on a hot griddle
Peel off the parchment paper without breaking the thalipeeth
Cover and cook both sides on medium flame
Repeat for the remaining dough
Serve with vegan butter, vegan yogurt and pickle
Enjoy!