I made three variants of thalipeeth yesterday . Today I remembered how we used to eat jawar(Sorghum), bajra(Pearl Millet) and makki(Corn) ki roti with gur and sometimes milk. We called it Churma.
Also the delicious puranpoli and the north Indian version gur ki roti made with coarse wheat flour and then I remembered making the sweet thalipeeth years ago. No one liked the taste of it in my in-laws’ Punjabi household so I ate the entire lot and never got a chance to make it again.
I find it very nutritious and savoury though it has a unique taste and if you condition yourself then it will be tad bit difficult to digest the fact that thalipeeth can be made sweet too 😀 I am sure there might be some original recipe for sweet thalipeeth but I am not aware of it so if you know one, please share.
I love its sweet, gooey, crunchy, biscuit like crumbly texture and find it full of robust flavours.
I tried it again today with fresh dates and organic jaggery powder ( shakkar). I also add dried figs, raisins etc. It all depends on my mood that day and availability of the ingredients.
The fun part is it is not fried like shakarparas or muthias we used to make at home.
The #Twistoftaste tag is inspired by Chef Vikas Khanna, that’s not my original term so all credits to him.
Here is how I make sweet thalipeeth.
You can make a regular bhajani ( thalipeeth flour) minus the spices for this one. Jowar, Bajra, Ragi, Chickpeas(split), white Indian lentil ( split and skinned urad), and wheat all in equal measure. Dry roasted individually till they change color and a nice aroma starts coming. They are then mixed and ground till a fine flour is obtained.
To make Sweet Thalipeeth
Bhajani or Thalipeeth flour – 1 cup
Jaggery or shakkar – 1/2 Cup
Soft Fresh Dates – de-seeded and cut finely
Raisins – 2 tablespoon
( you can substitute dates with dried figs or anything you desire)
Ghee / Clarified butter – just a little
You can add a few fennel seed for flavour.
In a large plate mix the flour, jaggery powder or grated jaggery, raisins, finely chopped dates and mix. Now take warm water and slowly add it to the flour mix to make a smooth dough. It will be sticky, gooey and a little tricky so add water slowly and keep mixing and kneading with fingers.
Once the dough is properly made cut it into small balls. TT ball size if you want the thalipeeth small like I do or you can make them a little bigger too.
Put a non stick frying pan or a skillet on high flame and drop a little clarified butter in it. Make small pancakes with the dough balls by either patting them with fingers between hands or with a rolling-pin. Apply a little warm ghee if it’s too sticky. make some cuts or small holes so that it cooks uniformly.
Carefully transfer the thalipeeth or pancake to the frying pan and cover it with lid. Keep the flame medium – low so the thalipeeth doesn’t burn and cook properly. Sweet will make it burn easily.
Flip it and brown it from the other side too. Brush a little ghee if it sticks to the pan. Handle gently as it will tend to break.
Once done take it out in a plate. If you like it warm and soft you can eat it with hot ghee or wait for sometime for it to cool and become a little firm. I like it biscuit like and store it in an airtight box in fridge. I warm it for a few sec on a skillet just to bring it to room temperature before eating. You can crush it and add hot milk and eat it from the bowl too. Depends how you enjoy it.
Let me know if you try this recipe and if you blog about it leave a link in the comment section.
Eat it when you feel the need for a snack. It is filling and healthy too.
Maharashtra cuisine is simple and healthy. Winter is a great time to go ahead and indulge. The markets come alive with fresh leafy greens and colourful vegetables. It is a joy to spend time in the kitchen surrounded by the crackle of spice and the aromas that rise from the simmering pots. To watch a dish unravel itself with time. I change my daily breakfast of eggs and toasts to delicious poha, sabudana khichadi, thalipeeth, thepla etcetera during winter months.
Thalipeeth is simple, savoury and full of nutrition. Made from multi-grain flour it is the staple dish of Maharashtra. The perfect blend of multi-grain flour, spices and vegetables make it a rich source of iron, fibre and folic acid. Sumptuous and filling Thalipeeth is high in dietary fibers and a good source of energy and protein. I love its unique flavor and crisp, crumbly biscuit like texture.
Yesterday I made three variations of thalipeeth. I used shredded cabbage, spring onions, and fenugreek leaves but you can make with a number of other seasonal veggies like bottle gourd, carrot, cauliflower, broccoli, cucumber, spinach etc. You can use sweet potato as filling too. For the days you are fasting you can make sabudana thalipeeth too. The choices are endless.
Usually Thalipeeth is served with curd, home-made white butter, roasted dry garlic chutney or coriander chutney. I eat it with methkut (roasted fenugreek seed powder) and ghee too. I even tried making Thalipeeth with jaggery & dates and it tastes fantastic. (recipe coming up soon) 🙂
The thalipeeth flour or bhajani as it is known in Maharashtra is made with,
1 Teaspoon Cumin seeds
2 Tablespoon coriander Seeds
To make the Bhanjani, dry roast all the ingredients one by one till their color changes slightly and a nice roasted aroma starts coming. Be careful not to burn them. Grind them together in a food processor or grinder. Put it in air tight box and it will stay for a long time.
To make Thalipeeth
Bhajani or thalipeeth flour – 2 cups
Red onion – 2 big finely chopped
Green chilli – 2-3 finely chopped (depends on your taste)
Spring onion – (green part – 1/4 cup
Fenugreek leaves – 1/4 cup finely chopped
Red chili powder – ( if desired) 1/2 teaspoon ( I avoid it)
Salt – to taste
Cumin powder – 1/4 teaspoon
Coriander leaves / cilantro – few springs, finely chopped
Oil – Just enough for roasting
Take the flour in a big plate or mixing bowl, add salt, cumin powder, red chilli powder ( if using), green chillies, corriander leaves along with the desired shredded vegetable ( I made three sets of flour each with methi, spring onion and red onion) .
Now slowly add warm water and knead the flour so that it binds well. Crush the onions with fingers to enhance the flavor. Once the dough is ready cover it with thin wet cloth so it doesn’t become dry.
Make sure the dough is smooth and soft enough to spread. It would be a little sticky due to various grains and pulses in it.
To make thalipeeth. Keep a non stick skillet or frying pan on high flame and once the pan is hot lower the flame. Add a few drops of oil to it.
Meanwhile take a ball of dough and slap it between hands to make a flat bread. You can use a cling foil to make the thalipeeth. Take a ball ( size of an orange) and pat it with fingers on the greased sheet to make a flat bread. Dip your fingers in water so the dough doesn’t stick to them. Evenly make a round pancake. make some cuts or small holes so that it cooks uniformly.
Now carefully transfer it on the hot frying pan or tawa and let it cook. Cover with lid. You can brush a little water on the thalipeeth to keep it moist.
Turn it over once one side is crisp and brown. Check the edges to make sure it’s cooked properly. Add a few more drops of oil if needed.
Once the thalipeeth is brown from both sides and evenly cooked remove it on a plate for serving.
Serve it hot with chutney , butter and curd. I beat the curd and add roasted cumin powder, a few leaves of coriander and season it with curry leaves and mustard seeds but it all depends on your taste.
You can also make a simple thalipeeth with no added veggies. Just use finely chopped onions, green chillies and coriander leaves.