How to make Methi Thalipeeth -

A popular and healthy Maharashtrian snack, thalipeeth gets enhanced with the addition of methi

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Bhajanee flour

Cuisine : Maharashtrian

Course : Snacks and Starters

Methi Thalipeeth

Methi Thalipeeth Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Thalipeeth Recipe

  • Fresh fenugreek leaves (methi) , chopped 1/2 medium bunch

  • Bhajanee flour 3 cups

  • Salt to taste

  • Onion , chopped 1 medium

  • Turmeric powder 1/2 teaspoon

  • Ghee as required

  • Yogurt to serve


Step 1

Take fenugreek leaves in a bowl, add salt and set aside for 5 minutes.

Step 2

Take bhajnee flour, onion, turmeric powder and salt in a mixing bowl. Squeeze water from the methi leaves and add to the bhajnee mixture. Add sufficient water and knead to medium soft dough.

Step 3

Place a plastic sheet on a worktop and grease it with ghee. Take a big portion of mixture and place it on the sheet. Apply ghee on another sheet, place it over the mixture and flatten the mixture.

Step 4

Heat a non-stick tawa.

Step 5

Place a star shaped cookie cutter over the thalipeeth and cut out stars. Gently remove the cut outs and place them on the heated tawa. Make a cavity in centre of each star. Pour little ghee into the cavities and shallow fry, turning sides, till evenly cooked and crisp. Make more thalipeeth with the remaining mixture in the same way.

Step 6

Arrange the thalipeeth on a serving platter and serve hot with yogurt.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.