'Thalipeeth' is a spicy, flavorful multigrain flatbread very popular in Maharashtra. Usually accompanied with a huge dollop of 'loni' or yogurt, I am yet to come across anyone who doesn't fall in love with this dish.
Every family has it's own secret recipe for the Bhajani (spiced multigrain flour) which is used to make these flatbreads. A combination of spices, lentils and grains are first roasted on low heat and then ground to a fine powder. This flour is then kneaded along with onions, green chillies and some more spices to form 'Thalipeeth'.
The main thing to remember before you make 'thalipeeth' is that, due to the lack of gluten in the dough, you will have to pat the dough into shape with your fingers as you will not be able to roll it out into discs. This will be a little more time consuming than your regular roti making, but it is going to be so sooo worth it. Trust me on this one!
I usually use the 'K-Pra' or 'Bedekar' thalipeeth flour which we get very easily in the Indian grocery stores around the place we stay. But if you don't find one around your home, do email me and I will be more than happy to share my familiy's thalipeeth bhajani recipe with you.
So let us get started..
Level: Medium
Serves: 8 - 10 medium thalipeeth
Source: Aai (Vandana Thakur)
Ingredients:
2 cups thalipeeth bhajani (any kind. I used 'K-Pra')
2 tsp oil
Water for kneading, as required
1 tsp yogurt
1/2 tsp goda masala (optional)
1 medium onion, finely chopped
2 stalks of spring onion greens, finely chopped
2 - 3 green chillies, finely chopped
1/2 cup coriander leaves, finely chopped
Salt to taste (I din't use any as my Thalipeeth bhajani had salt added in it)
Aluminium foil/Parchment paper
Oil for pan frying
Method:
Step 1 - Place the thalipeeth bhajani in a large plate or pot. Add 2 tsp oil and mix well. Add the yogurt, goda masala (if using), onions, spring onion greens, green chillies and coriander leaves. If your bhajani does not have salt added to it, do add some at this point. Mix well using your hands or a spoon.
Step 2 - Knead the flour into a soft dough with water. Use water sparingly. The dough is not going to be elastic like your regular chapati dough. Due to this, it may not form into a ball. To check if your dough is ready, gather a large lump of dough in your palms and press it lightly. If it holds shape, you are done.
Step 3 - Place a parchment paper or an aluminium foil over your rolling board. Pour a few drops of oil onto the sheet and spread it around. This will ensure that the thalipeeth does not stick. At the same time, start heating a pan on medium heat to roast the thalipeeth.
Step 4 - Grease your hand with a little oil. Take a fairly large sized dough (around 3 tbslp) and roll it into a smooth ball in your palms. Place the ball onto your well greased rolling board. Grease your fingers with a little oil and start lightly pressing the dough into a disc. This will be really easy as the dough would be very soft. You might notice that the corners keep cracking. Don't fuss over it. The dough is very forgiving. Just patch the cracks into place. If you think your hands have started sticking to the dough, grease it again with some more oil. Try your best to flatten the thalipeeth evenly. Flatter the disc, crispier the thalipeeth. Once done, form a small hole in the center of your thalipeeth.
Step 5 - Lightly pick up the parchment paper or foil you are using and carefully flip the flatbread onto your palm. Slowly place the thalipeeth from your palm onto the hot pan. Pour a tsp of oil around the corners of the thalipeeth. Pour some oil into the hole created in the center. This will help cook and crisp the thalipeeth well. If you want your thalipeeth very crisp, you can poke 2 - 3 holes around the thalipeeth and pour oil in all the holes.
Step 6 - Once the sides of the thalipeeth turn deep brown, pour a tsp of oil over the thalipeeth and slowly flip it to let the other side cook well. Cook till both the sides, turn to a deep brown color. Do not keep flipping the thalipeeth around too many times. You could end up breaking it in the process.
Serve hot with some 'Loni' or some yogurt. Being a garlic lover, I prefer eating my thalipeeth with some spicy garlic chutney.
You can indulge in these for breakfast or as a meal. If you are in a fancy mood like I was when I made these, you can cut them into quarters using a sharp pizza cutter and serve them to your guests as appetizers!
Enjoy!
Tips:
Once you buy your thalipeeth bhajani, do read the ingredient list on your box. Some flours have salt and red chilly powder added before hand. This should help you make proper decisions regarding adding spices and green chillies.
Do grease your parchment paper/aluminium foil well before you start pressing the dough into shape. It has to come off it when you are done.
If you have fresh homemade flour, you can dip your hands in water and flatten the dough into discs, but I have not had a great experience with store bought flours and water. Due to this, I grease my hands with oil to flatten the dough into shape.
You should try using water on your first thalipeeth and check if it works for you.
Every family has it's own secret recipe for the Bhajani (spiced multigrain flour) which is used to make these flatbreads. A combination of spices, lentils and grains are first roasted on low heat and then ground to a fine powder. This flour is then kneaded along with onions, green chillies and some more spices to form 'Thalipeeth'.
The main thing to remember before you make 'thalipeeth' is that, due to the lack of gluten in the dough, you will have to pat the dough into shape with your fingers as you will not be able to roll it out into discs. This will be a little more time consuming than your regular roti making, but it is going to be so sooo worth it. Trust me on this one!
I usually use the 'K-Pra' or 'Bedekar' thalipeeth flour which we get very easily in the Indian grocery stores around the place we stay. But if you don't find one around your home, do email me and I will be more than happy to share my familiy's thalipeeth bhajani recipe with you.
So let us get started..
Level: Medium
Serves: 8 - 10 medium thalipeeth
Source: Aai (Vandana Thakur)
Ingredients:
2 cups thalipeeth bhajani (any kind. I used 'K-Pra')
2 tsp oil
Water for kneading, as required
1 tsp yogurt
1/2 tsp goda masala (optional)
1 medium onion, finely chopped
2 stalks of spring onion greens, finely chopped
2 - 3 green chillies, finely chopped
1/2 cup coriander leaves, finely chopped
Salt to taste (I din't use any as my Thalipeeth bhajani had salt added in it)
Aluminium foil/Parchment paper
Oil for pan frying
Method:
Step 1 - Place the thalipeeth bhajani in a large plate or pot. Add 2 tsp oil and mix well. Add the yogurt, goda masala (if using), onions, spring onion greens, green chillies and coriander leaves. If your bhajani does not have salt added to it, do add some at this point. Mix well using your hands or a spoon.
Step 2 - Knead the flour into a soft dough with water. Use water sparingly. The dough is not going to be elastic like your regular chapati dough. Due to this, it may not form into a ball. To check if your dough is ready, gather a large lump of dough in your palms and press it lightly. If it holds shape, you are done.
Step 3 - Place a parchment paper or an aluminium foil over your rolling board. Pour a few drops of oil onto the sheet and spread it around. This will ensure that the thalipeeth does not stick. At the same time, start heating a pan on medium heat to roast the thalipeeth.
Step 4 - Grease your hand with a little oil. Take a fairly large sized dough (around 3 tbslp) and roll it into a smooth ball in your palms. Place the ball onto your well greased rolling board. Grease your fingers with a little oil and start lightly pressing the dough into a disc. This will be really easy as the dough would be very soft. You might notice that the corners keep cracking. Don't fuss over it. The dough is very forgiving. Just patch the cracks into place. If you think your hands have started sticking to the dough, grease it again with some more oil. Try your best to flatten the thalipeeth evenly. Flatter the disc, crispier the thalipeeth. Once done, form a small hole in the center of your thalipeeth.
Step 5 - Lightly pick up the parchment paper or foil you are using and carefully flip the flatbread onto your palm. Slowly place the thalipeeth from your palm onto the hot pan. Pour a tsp of oil around the corners of the thalipeeth. Pour some oil into the hole created in the center. This will help cook and crisp the thalipeeth well. If you want your thalipeeth very crisp, you can poke 2 - 3 holes around the thalipeeth and pour oil in all the holes.
Step 6 - Once the sides of the thalipeeth turn deep brown, pour a tsp of oil over the thalipeeth and slowly flip it to let the other side cook well. Cook till both the sides, turn to a deep brown color. Do not keep flipping the thalipeeth around too many times. You could end up breaking it in the process.
Serve hot with some 'Loni' or some yogurt. Being a garlic lover, I prefer eating my thalipeeth with some spicy garlic chutney.
You can indulge in these for breakfast or as a meal. If you are in a fancy mood like I was when I made these, you can cut them into quarters using a sharp pizza cutter and serve them to your guests as appetizers!
Enjoy!
Tips:
Once you buy your thalipeeth bhajani, do read the ingredient list on your box. Some flours have salt and red chilly powder added before hand. This should help you make proper decisions regarding adding spices and green chillies.
Do grease your parchment paper/aluminium foil well before you start pressing the dough into shape. It has to come off it when you are done.
If you have fresh homemade flour, you can dip your hands in water and flatten the dough into discs, but I have not had a great experience with store bought flours and water. Due to this, I grease my hands with oil to flatten the dough into shape.
You should try using water on your first thalipeeth and check if it works for you.
Shalmali I just love the way you explain your recipes. The words you use are amazing like "Flatbread", " lack of gluten in the dough"....etc. & the way you present your recipe is also very systematic.
ReplyDeleteThe theoretical presentation of recipes is also interesting. It doesn't make you bore or feel complicated anywhere.
Blush Blush! Thanks so much Manasi for your feedback. :)
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