Bhajaniche Thalipeeth / Multigrain Flatbread From Maharashtrian Cuisine

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.

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.

For making Thalipeeth- Grind garlic, ginger and green chilies together either in a mortar and pestle or in a grinder. Keep aside.

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.

To it add the spice powders (turmeric powder, asafoetida, , red chilly powder and garam masala) , salt and 1 tablespoon oil. Mix everything well .

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.

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.

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.

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.

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.

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 .

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.

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 .

Cook the thalipeeth from both the sides until it turns golden brown and crisp. Remove the thalipeeth on to a plate.

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 !