Thalipeeth (a Marathi Traditional Flat Bread Recipe)
Bhajani Thalipeeth is a popular snack from Maharashtra. Thalipeeth is served with home made butter or ghee or yogurt. Bhajani is a term used for dry roasted multi grain flour. Its is a mix of Millet flour, rice flour, split bengal gram flour, sorghum flour, split black gram flour and a hint of coriander seeds. (see full recipe in foot notes)
Serves:
3
Preparation Time:
15 mins
Cooking Time:
20 mins
Complexity:
Easy
Ingredients:
2 Cups Bhajani flour
1 finely chopped onion
2 finely chopped green chilies
1 Tbsp coriander leaves
Salt to taste
Pinch of red chili powder
Warm water for kneading
1 tsp oil
More oil to drizzle while cooking
Directions:
Take bhajani, add onions, chilies, coriander leaves, salt to taste, red chili powder (opt) and 1 tsp oil.
Start kneading the mixture into a stiff yet pliable dough by adding little warm water at a time. Make small round balls from the dough. Set aside.
To flatten these balls into round breads, take plastic sheets and cut them in large squares (from used vegetable bags, zip lock bags etc)
Place the plastic sheet on the kitchen counter or chopping board and apply a little oil on top. Place the dough ball on it and using your palm start flattening the dough into a small round circle. (you may also apply some oil on your palm to avoid the dough o stick)
Once done, make a small hole in the center using your index finger.
Add about 1/2 tsp oil on the tawa and with the help of the plastic sheet pick up and place the thalippeth on the tawa/pan. (make sure your plastic doesn't touch the hot pan)
Drizzle a little oil in the center (hole) and a little on both the sides once, while cooking. Cook approximately for two minutes on med heat on either sides.
Serve hot with homemade butter,yogurt, ghee, pickle or tomato ketchup
Footnotes:
Bhajani Ingredients: 1 kg Bajra atta (Millet flour), 1/2 kg Chawal ka atta (rice flour), 1/2 kg Besan (split bengal gram flour), 1/2 kg Jwari (sorghum flour), 1/3 Kg urad dal (split black gram flour), 1/2 Kg gehu ka atta (wheat flour) and 1/4 kg dhana powder (coriander seeds ground)
Bhajani Recipe: Dry roast all flours seperately on low heat for 8 to 10 mins. Let them cool, combine and prepare thalipeeth as above.
Shelf Life of Bhajani is 4 to 5 months. Store in dry place
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