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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