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Chutney & Paneer Thalipeeth is a delicious, gluten free, protein rich flatbread that can be enjoyed for breakfast or served with a curry as part of a main meal.
5 from 15 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, fasting food, Main Course
Cuisine Indian
Servings 8 pieces


  • cup Farali Flour
  • ¾ cup paneer grated
  • ½ cup green chutney
  • ½ tsp rock salt
  • ½ tsp cumin seeds
  • 2 tbsp sesame seeds
  • 1 tsp ginger minced
  • 1 tsp green chilli minced
  • 1 tbsp oil/ghee
  • extra oil/ghee for shallow frying


  • Add flour to a mixing bowl.
  • Add all the other ingredients except for the extra oil/ghee.
  • Bring everything together to form a soft dough. The chutney I used was enough to form the dough. You can add water if required.
  • Put a tawa or frying pan over medium to low heat.
  • Divide the dough roughly into eight parts. Roll into balls.
  • Take a chopping board and dab it with some water. Place a small cotton cloth or parchment paper on it. (6" X 6" is ideal).
  • Place one ball on the cloth or the parchment paper.
  • Wet your fingers with some water. Pat the dough into a circle of about 5-6 inches.
  • Lift the two corners of the cloth or paper at the top.
  • Place the thalipeeth on the tawa, the cloth or paper will be on top.
  • Peel the cloth or paper away.
  • Allow the thalipeeth to cook for 1-2 minutes.
  • Flip it and allow it cook for 1-2 minutes.
  • Drizzle oil around the sides. Roast on both sides till brown specks appear.
  • Repeat the steps using the rest of the dough.
  • Serve thalipeeth with plain yogurt or a curry.


  • The chutney and homemade paneer were moist so I didn't need to add any water. Add water is the dough is hard as it makes patting it into shape easier.
  • Adjust ginger and chilli according to the taste of the chutney as sometimes it can be extra spicy.
  • I didn't add any lemon juice as my chutney had raw mango. If required, add about 1 tbsp of lemon juice. 
Keyword thalipeeth recipe