Carrot and Cabbage Thalipeeth

Grated cabbage and carrots make this thalipeeth super healthy. Do try This is a Sanjeev Kapoor exclusive recipe.

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Carrot and Cabbage Thalipeeth

Main Ingredients Carrot, Cabbage
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Carrot and Cabbage Thalipeeth

  • 1 medium Carrot
  • 1/4 medium Cabbage
  • 1 1/2 cups Thalipeeth bhajnee flour
  • 6-7 Fresh coriander sprigs
  • to taste Salt
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • to serve White butter


  1. Peel and grate the carrot. Grate the cabbage. Finely chop coriander leaves.
  2. Take the thalipeeth flour in a parat, add carrot, cabbage, coriander leaves, salt, red chilli powder and turmeric powder and mix well. Add sufficient water and knead into a soft dough.
  3. Heat a non-stick tawa.
  4. Dampen your palms with some water and divide the dough into equal portions.
  5. Again dampen your palms with some water, place a portion of the dough on the hot tawa and spread with your fingers to a semi-thick disc.
  6. Make a few holes on each disc, drizzle some oil on the edges and on top and cook on medium heat for 2 minutes. Flip and cook for 2 minutes. Make more thalipeeth with the remaining dough.
  7. Cut each thalipeeth into 4 equal triangles, place them on serving plates and serve hot with white butter.