Bhajani Thalipeeth With Fenugreek Leaves And Green chilli Thecha


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

1/2 Cup – Jowar (Sorghum) flour
1/2 Cup – Bajra (Pearl Millet) flour
1/4 Cup- Ragi (finger millet) flour
1/4 Cup – Wheat flour
1 Cup – Chana Dal (Split chickpeas)
1/2 Cup – Urad Dal (split and skinned Indian black lentil)
2 Tablespoon – Coriander Seeds

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.

 

Methichi Talipeeth 

Ingredients :

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

Steps – 

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.

Ingredients :

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)

Steps – 

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.

 

 

Twist Of Taste – Sweet Thalipeeth With Jaggery And Dates


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

Ingredients –

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.

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Method –

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.

Bon Appetit!

 

Thalipeeth – Multigrain Maharashtrian Flat Bread


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 etc during winter.

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, fiber 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 two variations of thalipeeth. I used shredded cabbage and spring onions 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 methkoot (roasted fenugreek seed powder mix) and ghee too. I even tried making Thalipeeth with jaggery & dates and it tastes fantastic. (recipe on blog)

 

To make Thalipeeth 

Ingredients:

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

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

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Method –

Take the flour in a big plate or mixing bowl, add salt, cumin powder, red chili powder ( if using), green chilies, coriander leaves along with the desired shredded vegetable ( I made two sets of flour each with 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.