It is made from Bhajani. Back home Bhajani is easily available in grocery stores however I have not been able to find it in Melbourne. So I make this at home. Bhajani is made from different flours dry roasted in a pan. Thalipeeth is extremely nutritious as it is multigrain and great to tone your tummy. I call it a waist-shaper flat bread. So here the recipe for Bhajani and Thalipeeth.
- Jowar Flour / Sorghum flour - 1 cup
- Rice Flour- 1 cup
- Besan / Chickpea flour - 1 cup
- Wheat flour - 1/2 cup (Optional can omit to make it gluten free)
- Urad Dal flour / Split Black gram flour- 1 cup
- Take a thick bottomed non stick kadhai/ wok. Keep it on medium flame. Now add Jowar flour and keep mixing it continuously for about 6-7 minutes until the raw smell of the flour goes away the colour will change to darker shade of beige. Ensure that it does not burn while roasting.
- Now keep it in a big bowl to cool. In the meanwhile dry roast the other flours individually and add to the big bowl to cool. Once all the flours are roasted, mix them well. Bhajani is now ready. This can be stored in an airtight container for upto 6 months.
- Coriander Powder - 1 tablespoon
- Garam Masala - 1.5 teaspoon
- Onion - 1 finely chopped/ grated
- Green Chillies- 2-3 finely chopped (as per your taste)
- Red chilli powder- 2 teaspoons
- Coriander - 2 tablespoons-finely chopped
- Lemon Juice - 2 tablespoons
- Salt to taste
- Sugar -1 teaspoon
- Cumin seeds- 1 teaspoon- roughly pounded
- Carrom seeds/ Ajwain -1/2 teaspoon - roughly pounded
- Olive Oil- 1 tablespoon oil to make the dough
- Olive Oil- 3 tablespoons to roast the Thalipeeth
Method of preparing Thalipeeth:
- Once all the flours are cooled. Mix them together. This is your Bhajani ready. Now take 4 cups of bhajani and add all the spice powders, cumin seeds, carrom seeds, salt, chopped onion, chillies and coriander, sugar, lemon juice and 1 tablespoon of oil.
- Add water a little at a time and mix well to form a dough. The dough should look like this. It will be slightly sticky. Keep aside for about 20 minutes to rest.
- Take your rolling pin and cover it with cling wrap. Similarly take your circular flat board/ Chakla and cover it with cling wrap. This is the easier way to do it rather than using the back of a steel plate. However if you wish to do it that way then go ahead.
- Now make balls of equal size, it roughly made 14 balls. Then wet your palms with water and flatten the dough a bit. Use the rolling pin to make it into a medium sized Thalipeeth. Feel free to make three holes using your little finger in the middle of the Thalipeeth. This step is optional.
- Keep a flat pan on medium heat. Once its hot enough slowly add the Thalipeeth by peeling it off the cling-wrap using wet palms directly on the pan. Be careful not to touch the cling-wrap to the pan or it might melt/burn.
- Cook it on both sides, you can use a small kitchen towel to add pressure to ensure it gets cooked through.
- Turn it around again and apply some oil and let it cook. Now turn it once more apply some oil again on the 2nd side. At this point I cover it with a lid for a minute. This helps to keep it moist inside and gives it a crisp exterior.
- Your Thalipeeth is now ready. Serve it with creamy yoghurt and a side of some green chilli pickle or Thecha which is Maharashtrian green chilli/ red chilli salsa.
- You can also serve it with a dollop of butter/ ghee as well. I consider Thalipeeth the Maharashtrian cousin of the Gujarati Thepla and the Punjabi Paratha.
Do let me know how you liked this recipe in the comments below. I am sure once you try the Thalipeeth you will be adding this to your regular breakfast / snack or weekday dinner menu.
Have a healthy food filled week.