Thalipeeth is a savory multi-grain flatbread popular in Western India, particularly Maharashtra.
The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes, and spices. The ingredients include grains such as rice, wheat, bajra, and jowar), legumes such as chana, and urad) and spices, most commonly coriander and cumin seeds. In Maharashtrian homes, thalipeeth bhajni is made in large amounts and stored, which is then later used to make thalipeeth. Readymade thalipeeth bhajni flour is also available in market. Here, I used the readymade one.
If you do not have bhajni, you can use a combination of flours (jawar (sorghum), rice flour, chickpea flour, wheat flour).
Ingredients:
- 4 cups bhajnee flour or mixed flours
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- 1 tablespoon sesame seeds
- 1 medium onion or ½ cup finely chopped spring onions
- 1 teaspoon finely chopped ginger
- ¼ cup chopped cilantro
- 1 Tbs oil
- salt as required
Method:
- First take all the flours or bhajni mix, carom seeds, sesame seeds, onions/spring onion, ginger, cilantro, and salt in a mixing bowl.
- Add 1 teaspoon oil.
- Mix everything very well.
Then add water in parts and mix to make the dough.- The dough has to be moist and smooth.
- Take a tennis-sized dough. Take a wet muslin cloth. Place the ball of dough over the cloth and slowly spread it with your palm to make it round and flat.
- Make a hole in the center and 3 to 4 holes at the sides. This helps in frying the thalipeeth well.
- Take a pan and heat it. Spread a bit of oil on the pan. Keep it on medium flame. Regulate the flame as required.
- Lift the muslin cloth and gently place it with the thalipeeth side touching the pan.
- Carefully peel the muslin from the rolled thalipeeth dough.
- Sprinkle some oil in the holes as well as the edges.
- Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till the base turns golden and crisp.
- Turn over the thalipeeth and continue to cook the other side also.
You should see some charred spots on it.- Remove and serve thalipeeth hot with butter and/or plain yogurt (dahi).
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