How to Make Maharashtrian Thalipeeth

How to Make Maharashtrian Thalipeeth

How to make authentic Maharashtrian Thalipeeth Recipe


 
Thalipeeth

It is strange how I fell in love with this scrumptious dish! My Bengali husband loves Maharashtrian food and thalipeeth is one of his favourites. I ate it more post marriage which is a shame considering I am a Marathi mulgi! But glad that I enjoy the piping hot thalipeeth now.
Thalipeeth packs a punch. It’s the Bhajani flour which gives it a bold flavour. Bhajani is a beautiful blend of multiple grains and pluses. It a mix of bajri (millet), jawari (sorghum), rice, whole wheat, white & black urad dal (black gram), moong dal (green gram), thick poha & some spices. These grains & pluses are carefully roasted and mixed in right proportions. It is not a complicated process to make it, but tedious one to get the roast & mix correctly.
I have used many readymade bhajani flours, but I struck gold when I tasted my cousin Mousami’s recipe. So now I simply get some from her! Cousins are blessing in disguise.

Here is a step by step process for making authentic Maharashtrian bhajaniche thalipeeth:


Prep Time:20 minutes
Cook time: 5 minutes
Yield: 6 medium size

Thalipeeth Ingredients:

  • 2 Cups – Bhajani Flour
  • 1 Tsp – Chilli Powder (finely chopped green chillies can be used too)
  • 1/4th Tsp – Tumeric Powder
  • 1 Tbsp – Goda Masala
  • Salt to taste
  • 1 – Medium size Onion finely chopped
  • 1/4 cup – Curd
  • bunch of finely chopped coriander leaves
  • 1 -2 tsp oil
  • Water for dough


Step by step instructions for thalipeeth:

  1. Add all spices & salt to bhajani flour and mix well.
  2. Add onion, green chillies (if using), coriander and curd. Mix well.
  3. Add water little by little to make a soft and slight sticky dough.
  4. Cover and keep the dough aside for 20 mins.
  5. On a rolling board place plastic sheet/aluminium foil and add a little oil to stop the dough from sticking.
  6. Keep a pan/ skillet to heat.
  7. Now take a medium size ball and start to gently flatten it on plastic sheet/ aluminium foil. It should be thicker than chappati but thinner than the parathas. Make a hole in the centre.
  8. Add a little oil to the hot pan.
  9. Gently remove the thalipeeth from the sheet by flipping and place it on the hot pan.
  10. Cover and cook both sides on medium flame till brown spots show.
  11. Serve it hot with curd or butter.

You can watch the video too:

 

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Step by Step Authentic Mumbai Style Pav Bhaji

Step by Step Authentic Mumbai Style Pav Bhaji

Authentic Mumbai Style Pav Bhaji Recipe


 

This dish is one of my favourites! I can eat it anytime and N number of times! Street food of Bombay…. yes, it’s still Bombay for me. Somehow I can’t get to say Mumbai still. Anyways, this dish is a blend of vegetables and spices served with iconic Mumbai ladi pav. Every nook and corner of Bombay will have a pav bhaji guy. You will find many on Juhu beach. Each one has its own spin to it.
I grew up on this dish! I love the flavours that tantalise the taste buds. Usually many would follow the recipe on the masala box, even I did. But it didn’t come close to what we would eat outside! Eventually after careful observation, yes I would stand next to the vendor (most the street ones) and watch intently, I realised there were 3 ingredients that make this dish! 1. They prepare the bhaji on a giant a tawa (Iron hot plate) on high heat. Heat makes a lot of difference to your food. 2.Garlic!! Yes, the garlic & chilli powder is what gives this dish that edge! 3. Chat Masala – this is what makes you smack your lips!
Taking about Pav Bhaji, I can almost hear the steel spatulas clanking against the tawa every time Pav Bhajiwala mixes ingredients! I love all kinds of sounds that shout cooking! Like the sizzle, frying…..Ooooo so yummmmmmmmmmm! Sorry got distracted…back to the topic. In short, follow this delicious pav bhaji recipe and you are sure to lick your fingers.

INGREDIENTS for PAV BHAJI

  • Large Tomatoes (Chopped) – 3-4 nos
  • Green Peas (Boiled) – 1 ½ cup
  • Large Potatoes (Boiled & Mashed) – 3 nos.
  • Tomato Puree – 4 Tbsp (add extra if you like the tangy taste)
  • Garlic (Peeled) – 10 approx (mine we tiny size, so took 10)
  • Kashmiri Red Chilli Powder – 2 tbsp (you can also add few powdered dried red chillies)
  • Oil – 1 tsp
  • Amul Butter – for cooking (100 gms pack)
  • Pav Bhaji Masala – 3-4 tsp (I use Everest Masala)
  • Chat Masala – 2 tsp
  • Finely chopped Onions & Coriander – For garnish

    Instructions:
    1. In a mortar and pestle, add garlic, chilli powder and 1 tsp of oil. Now Mash it till it’s a good paste.
    2. In a hot deep pan (Kadhai) add 3 TBSp of butter and let it melt. Be careful you don’t want it the butter to burn.
    3. Quickly add the garlic paste and sauté it for a minute or so.
    4. Now add the chopped tomatoes and mix well. Cover and cook for 3-5 mins (until the tomatoes are soft).
    5. Now add the tomato puree, mix and let it cook. I add the puree because it gives good flavour and consistency to bhaji.
    6. Once cooked, add the pav bhaji masala and mix.
    7. Then add the cooked/ boiled vegetables (Peas, Cauliflower & potatoes)
    8. Use a masher to mash it well. Don’t make it completely mush…leave some pieces of vegetable.
    9. Now cover and let it simmer for 5 mins. After that add salt as per taster.
    10. At the end add chat masala to it to give that extra punch.
    11. Garnish with finely chopped onions and coriander.
    12. Serve hot with Mumbai Ladi Pav.

 
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