Thalipeeth made out of mixed flours is an age-old Maharashtrian recipe which is extremely healthy, nutritious and filling. Nowadays, we get this Thalipeeth flour mix readymade too. If you are a working woman with time always in short supply, this is a good option. But making your own Thalipeeth Bhaajani at home gives you the freedom of mixing in whichever foodgrains and pulses you want to, in whatever quantity you like. Posted here is a Bhajani recipe that I blindly follow from Ruchira, the cookbook to go to for anything and everything, by Kamlabai Ogale. Making fresh and yummy Thalipeeth is a breeze when you have the Bhaajani ready. Perfect for a winter evening with a cup of ginger tea!
- Prep Time
- Cook Time
- 2 thalipeeths
- Difficulty Level Moderate
- (0 /5)
- 0 ratings
- For making the Bhaajani : The below quantity will give you around 1 kg of flour
- 4 cups Bajari
- 2 cups Jowar
- 1 cup Udad dal
- 1 cup Chana Dal
- 1/2 cup Wheat
- 1/2 cup Rice
- 1/2 cup coriander seeds
- 1 tbsp jeera/ cumin seeds
- For the Thalipeeth :
- 2 cups Bhaajani
- 1 onion finely chopped
- 1/2 tsp hing/asafoetida
- 1/2 tsp haldi/turmeric powder
- 1 tsp red chilli powder
- 1 tbsp coriander finely chopped
- salt to taste
- 2 tbsp oil for dough and shallow frying
- Dry roast all the foodgrains, pulses and spices mentioned in the ingredients separately.
- Mix all of them together and grind them to a fine powder in a home flour mill or get it ground from outside.
- Take 2 cups of the ready bhajani in a big bowl. Add red chilli powder, haldi, hing, 1 tbsp oil, cut onion and coriander, salt to taste. Using a little water, knead into a firm dough.
- On a non-stick pan, put oil and pat out small or big thalipeeths. Switch on gas and shallow fry till golden on both sides.
- Thalipeeth tastes best when eaten hot with white loni (homemade butter) and dahi (curd). Since I didn't have any white butter, I used our good old Amul butter, which gives it a yummy taste too.
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..