How to make Rajgira Thalipeeth - "Have this delicacy for your next vrat – rajgira flour, potatoes, peanuts mixed with some masalas"

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rajgira flour (राजगिरे का आटा), Potatoes (आलू)

Cuisine : Maharashtrian

Course : Snacks and Starters

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Rajgira Thalipeeth Recipe Card

Rajgira Thalipeeth

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. 

For more recipes related to Rajgira Thalipeeth checkout Rajgire Ka Thepla, Rajgira Puri Aloo Sabzi Canapes. You can also find more Snacks and Starters recipes like Sourdough Pancakes, Traditional Potato Bonda, Seekh Kabab, Pav Bhajee.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Rajgira Thalipeeth Recipe

  • Rajgira flour 1 cup

  • Potatoes grated 2 medium

  • Cumin seeds 1 teaspoon

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Ginger-green chilli paste 3 teaspoons

  • Peanuts roasted and crushed 1 1/2 teaspoons

  • Rock salt (sendha namak) to taste

  • Ghee for shallow frying


Step 1

Place potatoes in a bowl, add rajgira flour, cumin seeds, coriander leaves, ginger-green chilli paste, peanuts, rock salt and mix. Add one-fourth cup of water and mix well to make a dough.

Step 2

Divide the dough into eight equal portions. Take a portion of the dough and spread into a roundel. This is thalipeeth.

Step 3

Heat ghee on a non-stick tawa. Put the thalipeeth and shallow-fry on medium heat, turning sides, till golden brown and crisp on both sides.

Step 4

Serve hot.