How to make authentic Maharashtrian Thalipeeth Recipe
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
- 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:
- Add all spices & salt to bhajani flour and mix well.
- Add onion, green chillies (if using), coriander and curd. Mix well.
- Add water little by little to make a soft and slight sticky dough.
- Cover and keep the dough aside for 20 mins.
- On a rolling board place plastic sheet/aluminium foil and add a little oil to stop the dough from sticking.
- Keep a pan/ skillet to heat.
- 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.
- Add a little oil to the hot pan.
- Gently remove the thalipeeth from the sheet by flipping and place it on the hot pan.
- Cover and cook both sides on medium flame till brown spots show.
- Serve it hot with curd or butter.
You can watch the video too:
By Madhur Phadnis,