Detailed Stepwise Recipe for Making Thalipeeth | Thalipeeth Bhajani Recipe

Recipe: Thalipeeth

Ingredients:

• 1 cup thalipeeth bhajani (jowar seeds, ragi seeds, rice, wheat germ, green moong dal, and soybean flour mix)
• 1 small onion, finely chopped
• 1/4 cup fresh coriander leaves, finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon red chilli powder (optional)
• Salt to taste
• Water for kneading
• Oil or ghee for cooking

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 4

Instructions:

• In a large mixing bowl, take thalipeeth bhajani (flour mix). Add chopped onions, coriander leaves, turmeric powder, cumin seeds, coriander seeds, red chilli powder (if desired), and salt to taste. Mix well.
• The flour mixture needs water added gradually while being kneaded into a elastic but solid dough. The water required may vary, so add it gradually until the dough comes together. Let the dough rest for 10-15 minutes.
• Each portion of the dough should be divided into equal pieces and formed into a ball.
• Take a clean plastic sheet or banana leaf and grease it with oil. Place a dough ball on the greased surface and gently flatten it with your fingers, shaping it into a round or oval-shaped thalipeeth. Make sure it is of even thickness.
• Heat a tawa or griddle on medium heat. Once hot, carefully transfer the thalipeeth from the plastic sheet to the hot skillet.
• Cook the thalipeeth on medium-low heat for a couple of minutes until the bottom side turns golden brown. Drops of ghee or oil should be applied on the top side.
• Flip the thalipeeth and cook the other side as well. Press gently with a spatula to ensure even cooking. Add more oil or ghee as needed.
• Cook until crisp and evenly done on both sides. Repeat the process with the remaining dough balls.
• Serve the hot and delicious thalipeeth with your choice of yoghurt, pickle, or chutney.

Step-by-Step Procedure:

1. In a large mixing bowl, combine thalipeeth bhajani, chopped onions, coriander leaves, turmeric powder, cumin seeds, coriander seeds, red chilli powder (if desired), and salt to taste. Mix well.
2. The flour mixture needs water added gradually while being kneaded into a elastic but solid dough.
3. Each portion of the dough should be divided into equal portions and formed into a ball.
4. Choose a suitable oil to grease a plastic sheet or banana leaf. On the greased surface, place a dough ball and flatten it into an oval- or round-shaped thalipeeth.
5. Heat a tawa or skillet on medium heat. Transfer the thalipeeth onto the hot griddle.
6. Cook the thalipeeth on medium-low heat for a couple of minutes until the bottom side turns golden brown. Drizzle oil or ghee on the top side.
7. Flip the thalipeeth and cook the other side. Press gently with a spatula to ensure even cooking. Add more oil or ghee as needed.
8. Cook until both sides are evenly cooked and crisp. Repeat the procedure with the remaining dough portions.
9. Serve the hot and delicious thalipeeth with yoghurt, pickle, or chutney.

What ingredients are required to make Maharashtrian Thalipeeth?

Can I Customize the Thalipeeth by Adding other Ingredients?

How do I Cook Thalipeeth on a Griddle or Tawa?

Cooking Thalipeeth on a griddle or tawa is a simple process. Here’s how you can do it:

1. Heat a tawa or griddle on medium heat and let it become hot.
2. Take a portion of the Thalipeeth dough and shape it into a ball. Place it on a clean plastic sheet or banana leaf.
3. Shape the dough ball into a round or oval Thalipeeth by gently flattening it using your fingers. Make sure the thickness is uniform.
4. Carefully transfer the Thalipeeth from the plastic sheet to the hot griddle.
5. Cook the Thalipeeth on medium-low heat for a couple of minutes until the bottom side turns golden brown. Drizzle a few drops of oil or ghee on the top side.
6. Flip the Thalipeeth using a spatula and cook the other side as well. Press gently with the spatula to ensure even cooking.
7. Add more oil or ghee while cooking to prevent sticking and enhance the flavour.
8. Cook until both sides are evenly cooked and crisp.
9. Repeat the process with the remaining portions of the dough.
10. Serve the hot and delicious Thalipeeth with yoghurt, pickle, or chutney.

What do you Eat with Thalipeeth?

• Pickles: Pickles, such as mango pickles, lime pickles, or mixed vegetable pickles, complement the flavours of Thalipeeth and add a tangy and spicy element to the meal.
• Raita: A refreshing yoghurt-based side dish like cucumber raita or onion raita pairs well with Thalipeeth. It helps balance the flavours and provides a cooling effect.
• Chutneys: Different chutneys like mint chutney, coconut chutney, or tomato chutney make excellent accompaniments to Thalipeeth. They add a burst of flavour and enhance the overall taste.
• Curd: Plain curd or yoghurt is a classic choice with Thalipeeth. It offers a creamy and soothing element that complements the dish’s spiciness.
• Onion-Tomato Salad: A simple salad made with finely chopped onions, tomatoes, and a sprinkle of lemon juice can be served alongside Thalipeeth to provide a fresh and crunchy element.
• Maharashtrian Bhaji: Traditional Maharashtrian vegetable preparations like Batata Bhaji (potato curry), Bharli Vangi (stuffed brinjals), or Sukhi Bhaji (dry vegetable curry) make excellent accompaniments to Thalipeeth. They add variety and enhance the overall meal experience.