By: Toshita Sahni
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Thalipeeth is a type of traditional flatbread from Maharashtra. It is made using a flour mixture known as “bhajani”, which consists of roasted grains, millets and other legumes.
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Maharashtrian thalipeeth is a wholesome and delicious delight, packed with multigrain goodness and irresistible flavours. It has several versions and is easily customisable.
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Some variations of thalipeeth don't contain whole wheat and are gluten-free. Others may vary in terms of the ingredients used for enhancing overall flavour.
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Our recipe will show you how to make one type of authentic Maharashtrian thalipeeth from scratch, including the bhajani (flour mix used for the dough). Read it here:
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1 cup each of jowar, bajra, rice and yellow moong
1/2 cup each of chana dal & urad dal
1/4 cup coriander seeds
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1/4 tsp each: turmeric & red chilli powder
1 tsp each salt & sugar
1/4 tsp white sesame
1 onion
1 tbsp coriander leaves
2 green chillies
2 tbsp rice flour or 1 cup poha
Oil
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Dry roast jowar, bajra, rice, yellow moong, chana dal, urad dal and coriander seeds separately, on low flame for 5-10 minutes (or until they turn aromatic). Allow to cool.
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Grind the roasted ingredients to form a slightly coarse flour-like powder. Store this thalipeeth bhajani in an airtight container.
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To start making the thalipeeth dough, add 1 cup of bhajani to a big bowl. For binding, add poha (soaked and drained after 5 minutes) or add a little rice flour.
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Add turmeric powder, chilli powder, salt, sugar and sesame seeds. Add finely chopped green chillies, onion and coriander. Mix to form a dough. Add 1/4 cup water if needed.
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Take a small ball-sized piece of dough and flatten it using your palms on a slightly moist muslin cloth or parchment paper. Don't make it too thin.
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Add 1 tsp oil to a hot tawa. Flip the cloth/paper over it to transfer the flattened dough. Make 2-3 small holes on the surface of the thalipeeth to help it cook properly.
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Cover and let it cook for 2-3 minutes on medium flame. Later, remove the cover and flip the thalipeeth to cook the other side. Add more oil if required.
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Once the thalipeeth is lightly crisp and browned, it is ready to serve. Relish it with white butter, dahi, achaar or chutneys.
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For full recipe for Maharashtrian-style garlic chutney
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