Thalipeeth is a traditional Maharashtrian dish made from the mixture of multiple grains ,millets and pulses in a particular ratio, roasted and grind into a flour called “Bhajani” . Using the dough made from bhajani the thalipeeth is prepared. This process of making bhajani may be lengthly so alternatively one can make the dough directly by mixing multiple flours together in a specific ratio. It is a very nutritious dish to have any time , breakfast ,lunch, evening snack or even in dinner with dollop of butter and curd or Thecha.
Ingredients for Thalipeeth :
Scroll across for all the ingredients images
- Jowar (sorghum) Flour : 2 cup.
- Wheat flour : 1 cup.
- Gram flour : 1 cup.
- Onion : 2 Big (1 cup chopped)
- Chilli-Garlic Paste : 2 tbsp (10-12 green chillies + 8-10 garlic cloves + 1 tsp of cumin seeds grind in a coarse paste).
- Coriander leaves : 1/2 cup chopped.
- Carom seeds (Ajwain) : 1/2 tsp.
- Sesame seeds : 2 tbsp.
- Turmeric powder : 1/2 tsp.
- Red chilli powder : 1 tsp.
- Salt : as per taste.
- Oil : 3 – 4 tbsp.
- Butter : 2 tbsp.
- Butter Paper.
Let’s start the process :
- Add 2 cups of jowar flour in a bowl.
- Add 1 cup of wheat flour.
- Add 1 cup gram flour.
- Add 2 tbsp of chilli garlic paste that we have prepared before hand.
- Add 1 cup of chopped onions.
- Add 1/2 cup of chopped coriander leaves.
- Add 1/2 tsp of carom seeds.
- Add 2 tbsp of sesame seeds.
- Add 1/2 tsp of turmeric powder.
- Add 1 tsp of red chilli powder.
- Add salt as per taste. (approx 2 tsp).
- Add 1 tbsp of cooking oil.
- Mix everything well.
- Gradually add water and make a soft dough. (I have added 1 and 1/2 glass of water i.e. approx 300ml)
- Take Butter paper or aluminium foil or you can just take muslin damp cloth.
- Brush some oil on butter paper.
- Take a medium ball size dough and put it on the butter paper.
- Apply some water on your palm and gently press the dough with the help of finger tips and flatten the dough in a round shape.
- Keep at least 1/2 inch of thickness. (it should not be very thin)
- Make 2 -3 holes on flattened thalipeeth with finger tip. This helps in spreading the oil across the thalipeeth surface while roasting. This is specially important for the centre area where the oil may not reach.
- Heat the pan and brush some oil.
- Then pick up the butter paper on the palm and overturn on the pan.
- Take off the butter paper slowly.
- Apply some oil on thalipeth.
- Roast the thalipeeth on medium flame.
- Flip the thalipeeth after 2-3 min(slight colour changes).
- Apply oil on other side of thalipeeth and roast until its cooked properly and colour changes to golden brown.
- Don’t flip it too much otherwise thalipeeth can break. Let it cook properly on one side then flip.
- When it’s done serve hot with yogurt and dollop of butter.
Do try this recipe. If you like it let me know in the comments below.
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