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| Place of origin | India |
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| Region or state | Maharashtra especiallyDesh region andMarathwada |
| Main ingredients | Flour (chana daal, urad daal,coriander seeds,cumin seeds,wheat, andrice) |
Thalipeeth orthalipith is a savoury multi-grain flatbread popular in WesternIndia, particularly in the state ofMaharashtra. The flour for thalipeeth, calledbhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice,[1] wheat,bajra, andjowar; legumes such aschana, andurad; and spices, most commonlycoriander andcumin seeds.[2] When preparing the dough, other ingredients such as onion, fresh coriander, othervegetables and spices are added.[3] Thalipeeth is usually served withbutter (preferably made fromwater buffalomilk), ghee, or yogurt. While the dish is popular inMaharashtra it is especially popular inMarathwada,Telangana andNorth Karnataka. (All 3 regions were previously part ofHyderabad State)
In a variation from bhajanee,[4] flour made fromtapioca (sabudana) and rajgira (amaranth) is used to make a thalipeeth on Hindu fasting days.
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