Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine | How to make Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine

By Poonam Bachhav  |  28th Feb 2017  |  
5 from 2 reviews Rate It!
  • Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine, How to make Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine
Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisineby Poonam Bachhav
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

31

2

About Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine Recipe

Bhajaniche Thalipeeth is a multi grain flatbread . This savory snacks from the traditional Maharashtrian cuisine is a powerhouse of nutrition and a perfect blend of taste and health. The flour used to make this thalipeeth is called bhajani as it is made by individually roasting the various whole grains and then grinding them to get the powder (flour). Various vegetables , herbs and spices are then added to this bhajani and a dough is made using buttermilk or warm water and is patted directly onto a heated griddle traditionally to make the thalipith. I am sharing here my mom's recipe of thalipeeth bhajani (multigrain flour) and the way of making thalipeeth both in traditional way and its easy version . Thalipeeth can be served as a delicious and filling breakfast or a mid day snacks. It can also be given in kids lunch box. It tastes heavenly when served with a dollop of home made butter with spicy raw mango pickle and mattha (spiced buttermilk).

Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine is just mouth-watering. This amazing recipe is provided by Poonam Bachhav. Be it kids or adults, no one can resist this delicious dish. How to make Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine is a question which arises in people's mind quite often. So, this simple step by step Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine recipe by Poonam Bachhav. Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine can even be tried by beginners. A few secret ingredients in Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine just makes it the way it is served in restaurants. Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine.

Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine

Ingredients to make Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine

  • For Thalipeeth Bhajani (Multigrain Flour)- 4 cup Bajra (Pearl millet)
  • 2 cup Gheu ( wheat)
  • 2 cup Chaval (rice)
  • 2 cup jowar (Sorghum)
  • 1 ½ cup chana dal (Split Bengal gram)
  • 1 cup dhuli Urad dal (Skinned and split black gram)
  • 1 cup coriander seeds
  • ¾ cup cumin Seeds
  • For Thalipeeth (Flatbread) - 1 1/2 cup thalipeeth bhajani (multi grain flour)
  • 1 large onion, finely chopped
  • 1 small bunch of fresh coriander
  • 2 green chilies
  • 4-5 garlic cloves
  • 1/2 inch ginger piece
  • 3-4 tablespoon oil
  • 1 teaspoon red chilly powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon carom seeds
  • Pinch of asafoetida
  • salt to taste
  • butter milk or warm water as per need to make the batter.

How to make Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine

  1. For the Thalipeeth Bhajani (Multigrain Flour) -Heat a heavy bottom wok and dry roast all the ingredients one by one on a low to medium flame until golden brown in color.
  2. Allow the grains and spices to cool down completely. Now grind them together to a fine powder in a powder mill . Allow the flour also to cool down and then store it in an airtight container and use as per need.
  3. For making Thalipeeth- Grind garlic, ginger and green chilies together either in a mortar and pestle or in a grinder. Keep aside.
  4. In a mixing bowl take the thalipeeth bhajani ( multi grain flour). To it add the ginger garlic and chilly paste, chopped onions, finely chopped fresh coriander leaves.
  5. To it add the spice powders (turmeric powder, asafoetida, , red chilly powder and garam masala) , salt and 1 tablespoon oil. Mix everything well .
  6. Now make a thick batter of this mixture using warm water or butter milk. If making the thalipeeth by traditional method by directly patting the batter on the skillet, the batter can be little thin.
  7. The other easy option is to first pat the dough using our palms on to a greased zip lock bag or butter paper and then transfer it to the skillet. In this case the dough should be firm , so adjust the amount of liquid accordingly.
  8. Divide the dough roughly into 4 parts. Heat a non stick skillet and grease it with oil. Take one portion of the dough and place on the center of the skillet.
  9. Wet your palms and pat the dough with fingers to spread it in a small round flat bread. Make 4-5 holes in the thalipeeth . Add 1 teaspoon of oil to the edges and let it cook on medium heat for 1 minute or until the side turns crispy.
  10. Flip the thalipeeth using a flat spatula . Add few drops of oil through the edges of the thalipeeth and let the other side also cook well. Remove the thalipeeth on a plate. Repeat the same procedure for rest of the dough.
  11. To make the thalipeeth in an easy way, take a greased butter paper or zip lock bag and keep on the working counter. Place the firm dough at the center. Grease the palm and fingers with oil. Pat the dough to spread it evenly .
  12. Do not make a very thin flat bread on the plastic sheet as it will not come out easily. Now either transfer the thalipeeth carefully on the palm and then place it over a skillet.
  13. Or directly transfer the thalipeeth on the heated skillet and then slowly pulling the butter paper out. Make 3-4 holes on the thalipeeth using back of a spoon. Add 1 teaspoon of oil through the edges .
  14. Cook the thalipeeth from both the sides until it turns golden brown and crisp. Remove the thalipeeth on to a plate.
  15. Top it with a dollop of home made butter and serve it with a spicy raw mango pickle or spiced buttermilk (mattha) and enjoy with your loved ones !

My Tip:

Adding finely chopped spring onions with their greens makes the thalipeeth more flavorful.

Reviews for Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine (2)

Namita Tiwaria year ago

Lovely Recipe Poonam
Reply

Preeti Gurunga year ago

Love such authentic recipes!
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