>> Wednesday, April 16, 2014
Quick Bhajani/ Thalipeeth flour
Jowar flour - 1/2 cup
Bajra flour - 1/2 cup
Rice flour - 1/4 cup
Ragi flour - 1/4 cup
Besan (Chickpea flour) - 1/4 cup
Wheat flour - 1/4 cup
Rava / Semolina - 2 tbsp
Bhajani - 2 cups
Onions, finely chopped - 2
Green chili paste - 1 tsp
Cumin seeds - 1/2 tsp
Coriander leaves chopped - 2 tbsp
Roasted Groundnuts Coarsely ground - 1/4 cup
Sesame seeds - 1 tbsp
Coriander powder - 1 tsp
Roasted Cumin powder - 1/2 tsp
Red chili powder - 1/2 tsp
Salt to taste
Oil for cooking
Table butter to serve
How to make Thalipeeth
In a big bowl take all the flours. Add finely chopped onions, green chili paste, chopped coriander, sesame seeds, groundnut, coriander powder, cumin powder, red chili powder and salt and mix well.
Add warm water to the bowl and knead it to a soft dough.The dough will be slightly sticky because the combination of various flours.
Grease a plastic sheet and take a small orange sized ball and pat it to form a 4-5" diameter disc of 1/2" thickness.You need to wet your hands for easy spreading. Slightly press the edges with your fingers to give a nice circle.Make few holes in between.
Transfer it carefully onto a hot tawa and pour oil in the holes and also around the edges and cover it with lid. You can smear some water on top of the thalipeeth,this will make sure that the thalipeeth would not get dry.
Let it roast it on a medium flame for 2-3 mins, once it is brown at the edges turn to the other side and roast again.
Repeat the same for the remaining dough to make thalipeeth.
Serve it hot with Thecha, Mango Pickle, and salad.
I used ready made flours, else you can get the grains and dry roast the grains before grinding it either in mill or mixer.
Finely chopped vegetables like cabbage, methi leaves, spinach leaves or grated vegetables like cucumber, bottle gourd, radish to make thalipeeth.
Thecha is the Maharashtrian word for the ground paste of Green chilies/ Red chilies, salt, and garlic. It is supposed to be very spicy and is simply ground to a paste on which the tempering of oil, cumin, mustard and turmeric is added. It is served most with their bhakri or Thalipeeth
Ginger - 2 inch
Green Chilli - 10 nos
Garlic head with skin - 10 cloves
Rock salt - 1 heaped tbsp
Cumin seeds - 1 tsp
Turmeric powder a pinch
Mustard seeds - 1/2 tsp
Oil - 4 tsp
Slice the ginger to help in pounding. Coarsely pound these together.
Heat 4 tsp oil till very hot but not smoking. Add turmeric, jeera and mustard seed to the oil.
Add hot oil mix to pounded mix. Mix well
This is very spicy, so take care to eat this carefully