Bhajane in Marathi means ‘to dry roast’ . This flatbread is made with roasted multi-grain flours. Every Maharashtriyan household will have their own recipe and proportions of Bhajani but basic recipe has whole grains, legumes and spices in some cases. This nutritious flour can be used to whip up many delicious recipes like thalipeeth, variety of vadi, crackers etc.
The thalipeeth flour or bhajani as it is known in Maharashtra is made with
1 Teaspoon – Cumin 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.
Fresh Fenugreek leaves are in season these days and I have used them for this variation of basic thalipeeth . You can use a variety of vegetables like cabbage, spinach, cauliflower, cucumber, carrot etc.
You can easily grow methi in pots and use the micro-greens in various recipes including this one.
Bhajani – 1 Cup
Fresh fenugreek leaves – 1/2 cup (finely chopped)
Onion (small) – 1 (chopped fine)
Green Chilli – 1-2 ( chopped fine )
Coriander greens – 2 tablespoon ( chopped fine)
Salt – to taste
Red chilli powder – to taste ( 1/4 tsp)
Ajwain – 1/4 tsp
Ginger- garlic – 1 tsp ( chopped fine/optional)
Water to kneed the dough
Oil for cooking
In a large plate mix the bhanjani flour ,salt, red chilli powder, ajwain, chopped onion, fenugreek leaves, coriander leaves, ginger-garlic, chopped green chilies and rub with fingers. The moisture will be released from the veggies. Slowly add water to make a soft dough. It will be very sticky so use a few drops of oil to bring everything together in a smooth dough. You do not need to kneed the dough to much. It will not make the thalipeeth crisp if you do.
Make 2-3 balls from the prepared dough. The size wil depend on the quantity and number of thalipeeth you need.
Traditionally thalipeeth is made by patting the dough ball with wet fingers till it takes a the shape of a flatbread or roti. You can use two small plastic sheets or cling wrap squares to make the process easy. Just grease the sheets a little and place the dough ball on one sheet. Cover with the other and roll like a roti with a rolling pin or pat with fingers to shape it.
Make a few small holes in the thalipeeth for even cooking.
Heat a non stick tawa and grease it a little with oil. Place the thalipeeth on it carefully.
Put a few drops of oil in the holes and around the thalipeeth and let it cook covered on medium heat. You can smear some water on the top side of thalipeeth so that it doesn’t dry out.
Once one side is nicely roasted flip the thalipeeth. add a few more drops of oil around the edges and let it roast properly. You’ll hear the sizzling sound when its done.
Once crisp from both the sides take it out in a plate and serve with mirchi kathecha, dry garlic chutney, curd, coriander chutney etc. Use fresh homemade white butter/ghee or yellow butter to enhance its taste.
I made some fresh thecha to go with this crisp flavorful thalipeeth
Here’s how I did it.
Hirvya Mirchi cha Thecha ( Green chilli thecha)
This is one of my favorite chutneys made just with green chilies and raw garlic pods. Thecha means ‘to pound’ in Marathi. The ingredients are coarsely pounded in mortar-pestle to get this excellent dry chutney.
I sometimes add roasted peanuts to it. Techa is a very popular side side in Maharashtra and every household makes their version. It tastes awesome with bhakri or thalipeeth. Eat it sparingly as it is extremely fiery. If your spice threshold is less you can add some freshly chopped coriander leaves and/or roasted peanuts. You can squeeze some lemon on it too to reduce the hotness.
Fresh thin green chilies – 8-10
Garlic cloves – 5-6
Roasted peanuts – 2 tbsp (optional)
Salt- to taste
Oil – 1 tsp
Coriander greens (chopped) – 3-4 tbsp (optional)
Chop the green chilies and garlic cloves. Chop coriander if using.
Heat a small saucepan and add a tsp of oil.
Add the chopped green chilies and till it is slightly seared from sides. Add garlic and stir properly to saute for a minute or two.
Add the coriander leaves if using and stir.
Turn off the heat and let it cool completely.
Once cooled add the mixture to the mortar along with salt and roasted peanuts.
Pound till you get a coarse mixture.
You can coarsely grind it in mixer too.
Take it out in a bowl and serve.
I made some fresh amla coriander chutney too in the morning and had another set of thalipeeth for breakfast.
Thalipeeth tastes best with these condiments, fresh butter or sujuk toop (warmed fresh ghee). Buttermilk or tempered thin curd to which chopped onion, coriander leaves are added goes well as an accompaniment.
You can have this nutritious meals any time of the day.