Healthy recipe: Authentic bhajani thalipeeth

Learn not only how to make thalipeeth but also the bhajani thalipeeth flour.

By: Poorva Chavan | | Published: November 29, 2015 9:59 am

Breakfast is one of the most important meals of the day then why not start the day with something healthy. A thalipeeth is like a roti but way healthier. It is made from different pulses and is rich in proteins and carbohydrates. Here’s how my mom makes it. Also Read - Get rid of unwanted facial hair with these chemical-free home remedies

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Ingredients: Also Read - Include bajra in your diet and see its health benefits yourself

2 cups thalipeeth bhajani flour*
One finely chopped onion
2-3 finely chopped green chillies
1 tablespoon finely chopped coriander
1 teaspoon cumin & coriander powder
1 teaspoon red chilli powder. You can add more or less depending on how spicy you want the thalipeeth.
Salt for taste
Water
Oil

Procedure:

Mix the bhajani flour and all other ingredients in a bowl.
Add water little by little to knead the dough. The dough should be stiff but flexible.
Roll the dough into small balls and set aside.
Take a plastic sheet and spread it on the board that comes with a rolling pin. Grease the plastic sheet with some oil.
Place the dough ball on the sheet and using your palm start flattening the dough to make a round shape. It should be a little thicker than a chapati. Dip your palm in water before your start flattening the dough. This will prevent the dough from sticking to your hands. Once flat and round, make holes in the thalipeeth with your fingers.
Heat 1/2 teaspoon of oil in a tawa. Place the thalipeeth on the pan and drizzle a little oil over the holes in the thalipeeth. Cook on both sides it until brown and crisp.
Serve with green chutney or curd.

* The bhajani flour is easily available in the market, but if you can’t find it, there’s an instant way to make it at home. Take one part Bajra atta (millet flour), half part rice flour, half part Besan or Bengal gram flour, half part Jowar atta (sorghum flour), one-third of urad dal flour or black gram flour, half a part wheat flour. Dry roast all these flours and mix and your bhajani is ready.

Bhajani can be stored for four to five months. So you can also make it in bulk and store in airtight containers. Tip: Store the flour in the refrigerator to extend its shelf life.

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