Mixed Sprout Thalipeeth

About the Recipe

Thalipeeth is a flat bread mainly prepared with a combination of flours with spices such as coriander and cumin added. In addition, other veggies can also be added to make it a complete meal. Have it in breakfast or as a snack. Thalipeeth is a complete meal. Oddy Ecobake Brown helps to make perfect Thalipeeth. Oddy Ecobake Brown is eco-friendly and chlorine-free, making it a perfect option for cooking and baking.

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  • 1 cup sprouted moong
  • 1 cup sprouted matki
  • 4 chillies
  • 10-12 garlic
  • 2 onions chopped
  • 2 tbsp jawari powder
  • ½ tbsp gram flour
  • ½ tbsp nachni flour
  • ¼ tsp turmeric
  • Salt as required
  • ½ tsp jeera
  • ½ tsp carrom seeds crushed
  • 2 tbsp sesame seeds
  • 1 cup spinach chopped
  • 1 small bunch coriander leaves chopped
  • Oddy Ecobake Brown



  • In a mixer add sprouted moong, sprouted matki, chillies, garlic and grind it into a coarse paste. In a bowl add jawari flour, gram flour and nanchi flour. Then add our sprouted paste and chopped onions.
  • Now add spices like turmeric, salt, carrom seeds, sesame seeds, spinach, coriander leaves and mix well. Add water to make a smooth dough.
  • Take Oddy Ecobake Brown and place it on top of rolling pin. This will make perfect shape for the thalipeeth and will not stick on the rolling pan. Now make balls as we do for chapati and with hands pat the dough nicely. Make four holes and we will add oil in it while cooking the thalipeeth.
  • Wet your hands with water and pat to make the perfect thalipeeth sheet. IN hot tawa cook the thalipeeth on medium to high flame. Add oil in the holes and on sides. Flip and cook both sides nicely. Serve hot with curd, pickle, sauce or chutney.
  • You can also store these thalipeeth in Oddy Ecobake Brown to keep it fresh for longer.

Recipe Images


Marathi tadka
Recipe by

Marathi Tadka

Marathi Tadka is a channel run by Rohini Naragude. She showcases  vegetarian Indian recipes that are easy to cook and good in taste. Her channel has 800k+ subscribers.

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