BM #92 Day 20 -

Starting the last week of this series with the letter T for Thalipeeth. Thalipeeth is a traditional Maharashtrian flatbread with a unique blend of grains.

The recipe calls for 6 kinds of whole grains and legumes. I am able to source them but have no means of milling them. So I asked for alternatives and was told the flours can work well but they need to be dry roasted to get a near close taste of the traditional Bhajaniche Thalipeeth. Bhajaniche means roasted.

The resultant flatbread felt like the Sarvapindi which we make with just rice flour, just that the earthy flavors of jowar and bajra were dominant in this thalipeeth.

Recipe Source Shalaka
Ingredients - 
For the traditional Bhajaniche thalipeeth -
Wheat Grains 1 cup
Rice 1 cup
Jowar 2 cups
Bajra 2 cups
Chana Dal 1/4 cup
Urad Dal 1/4 cup
Coriander seeds 1/4 cup
I used the following  - 
Wheat Flour 1/4 cup
Rice Flour 1/4 cup
Jowar Flour 1/2 cup
Bajra Flour 1/2 cup
Besan 1 Tbsp
Urad Flour 1 Tbsp
Coriander Powder 1 Tbsp
Other Ingredients - 
Salt, Chili Powder, Hing, Turmeric as needed
Onions finely chopped 1/4 cup
Coriander leaves finely chopped 2 Tbsp
Oil 2 tsp + more to shallow fry


Method Of Preparation -


Traditionally all the ingredients for the Bhajani are dry roasted and milled.

Alternatively the flours can be dry roasted and used for the thalipeeth.

In a mixing bowl, add the dry roasted flours, mix in salt, chili powder, hing and turmeric as needed.

Add oil and mix well until it resembles bread crumbs. Add in finely chopped onions and coriander leaves.

Add warm water to knead a soft dough.

Make about 7-8 equal portions of the dough and roll them into thin discs between greased sheets of plastic. The dough can be patted down on a greased sheet to about 4 inches in diameter.

Make a small perforation in the middle of the disc before gently transferring it onto the hot griddle.

Spray oil in the perforation and around the disc, cover and allow it to cook. When the steam starts to sizzle, remove the cover and flip the thalipeeth. Allow it to cook the other side as well.

Remove and continue with the rest of the dough.

Serve warm with just butter, or yogurt or any pickle.


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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92




Preparation Time 30 minutes
Makes 7-8

13 comments

  1. Sowmya :) Says:
  2. Wow! Such a beautiful medley of flours to make such a delectable thalipeeth! The pictures make it all the more tempting...awesome pick!

     
  3. Priya Suresh Says:
  4. Love these kind of multigrain rotis or dosas in our weekly meal. Such a healthy and definitely a nutritious thalipeeth to give a try without any hesitation.

     
  5. Enjoyed reading it and my mouth was watering through out. Thanks for sharing, but have you ever tried South Indian Andra Style Mango pickle, You can also try Mango pickle Aam ka achar , and various andhra pickles by SITARA at their online store The India's biggest online store for pickles.

     
  6. Bajra and Jowar make rotis quite flavourful. After making dhebra, I have become a great fan of millet based rotis. This thalipeeth looks so delicious and super inviting..

     
  7. Thalipeeth takes me back to our BM meet when Pradnya gave us packets of the home milled thalipeeth flour .
    Every time I visit Mumbai I make it a point to eat thalipeeth in a authentic restaurant .
    Your thalipeeth has come out so well and it is such a healthy flatbread to indulge in . Dry roasting the flours must have enhanced the flavour , I too should do that with the millet breads .

     
  8. Code2cook Says:
  9. Thalipeeth looks so mouthwatering dear. having all healthy flours definitely makes it a great recipe for breakfast of brunch. Also great idea to include these in kids tiffin.

     
  10. So many different types of flour to make thalipeeth....it has to very healthy and delicious undoubtedly

     
  11. Preeti Garg Says:
  12. wow.. this thalipeeth looks so tasty and flavorful.. great for breakfast.

     
  13. Mayuri Patel Says:
  14. Love this multigrain thalipeeth, looks so yummy.An ideal flatbread for a healthy breakfast. Your tip of roasting the flours is very useful.

     
  15. Srivalli Says:
  16. I so enjoyed the thalipeeth and made a homemade Bhajani flour..as you said it surely tastes similar to our rottis..very nicely made..fantastic pick!

     
  17. A wonderful combination of flours. The thalipeeth is one of my favorite lunch. Yours looks so crispy and yym.

     
  18. Padmajha PJ Says:
  19. Though I have a mill nearby never even attempted to make thalipeeth though I know how good it tastes! You have done a good job with the flours!

     
  20. Such a classic recipe and you have made it so well. I am so tempted to make some soon. Looks fabulous!

     
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