Thalipeeth Bhajani Recipe (Traditional Maharashtrian Flour Mix for Thalipeeth)
Ingredients:
1 cup roasted rice
1 cup roasted chana dal
(Bengal gram dal)
1 cup roasted urad dal (split black gram)
1/2 cup roasted jowar (sorghum)
1/2 cup roasted bajra (pearl millet)
1/4 cup roasted wheat (optional)
1/4 cup roasted coriander seeds
2 tbsp cumin seeds
1/2 tsp ajwain (carom seeds)
Salt to taste
Instructions:
Roasting Grains and Lentils:
On medium heat, roast each of the grains and lentils (rice, chana dal, urad dal, jowar, bajra, and wheat) separately until they turn light golden and release a nutty aroma.
Roast coriander seeds, cumin seeds, and ajwain separately.
Grinding:
Once everything cools down, grind the roasted grains, lentils, and spices together into a fine powder using a grinder or take it to a mill for grinding.
Storage:
Store this Bhajani flour in an airtight container. It can be used for months.
To Make Thalipeeth:
Ingredients:
1 cup Thalipeeth Bhajani
1 finely chopped onion
1-2 green chilies (chopped)
Fresh coriander (chopped)
1 tsp sesame seeds (optional)
Salt to taste
Water (for kneading)
Oil (for cooking)
Instructions:
In a bowl, mix 1 cup of Thalipeeth Bhajani with chopped onion, green chilies, coriander, sesame seeds, and salt.
Add water gradually and knead into a soft dough.
Divide the dough into small balls. Flatten each ball using your palms or a rolling pin to make a round, flat thalipeeth.
Heat a tawa (griddle) and grease it with a little oil.
Place the flattened dough on the tawa, make small holes in the center, and drizzle oil into them.
Cook on medium heat until both sides are golden brown and crispy.
Serve hot with yogurt, pickle, or butter.