Thalipeeth is a multigrain flatbread that is very popular in Maharashtra. Thalipeeth is made from a multi-grain flour called Bhajanee. Thalipeeth is a wholesome breakfast option. We generally serve it with a huge dollop of fresh homemade butter called "loni"/"makkhan". Breakstone's white whipped butter can be used as a substitute. The Marathi word to describe the perfect texture would be KhusKhushit - crisp on the outside but a little soft on the inside.
Vishesh Tippani / Additional Commentary
In the past, we had the concept of neighborhood flour mills. We would buy whole grains from the farmers and get a fresh batch of flour ground from the mill.
For bhajanee, every household had a unique recipe of what grains to take and how much to roast them. We would get it freshly ground from the mill. Bringing the flour was a task given to us kids and we would have a blast watching the flour being made. We would all be covered in the flour dust and thought we looked cool when we came back with gray hair :) Ironically when you are young you try to look old and as you get older you try to look young!
Bhajanee is commonly available in any store in Maharashtra, but if you don't have Bhajanee, you can take equal portions of bajra, jowar, rice, amaranth, ragi, and whole wheat flour.
Some Bhajanees are seasoned with spices so it's best to taste the flour before adding spices and salt.
A special blend of flours is also used for fasting called Upwaas Bhajanee
What do I need?
2 C Bhajanee
1/2 chopped onion
Finely chopped cilantro (1/4) cup
If your Thalipeeth does not have spices (check the ingredients)
A little salt to taste
1 tsp chili powder
1 tsp. Dhana powder
1tsp. Jeera powder
1/2 tsp turmeric
1/4 c warm water to make the dough
How do I make it?
Mix all ingredients to form a dough. The dough should be medium consistency.
Divide into equal portions.
Take a Tawa and spread a little oil on it. Roll one piece of the dough and pat it on the Tawa into a flat disc.
Make 3 holes in the disc and put some oil in the holes.
Put the Tawa on the gas flame and cover the Tawa with a lid. Let the Thalipeeth cook for some time. Once you hear the water sizzling, lift the lid and flip the Thalipeeth.
Cook on the other side till the Thalipeeth is done. Add a little oil or butter if you think it's too dry and see cracks appearing on the Thalipeeth.
Serve hot with a dollop of loni.
Keep calm and call mom tips:
Thalipeeth is very versatile. You can add any leftover dal, sabzi to the dough and it will still taste yummy.
This is not something you can mass-produce. Traditionally, the Thalipeeth is flattened directly on the pan but then you have to wait for the pan to cool down. So what you can do is either use a gazillion pans or flatten the Thalipeeth on a plastic cling wrap and then slowly lift and place it on the pan.
You have to cover and let the Thalipeeth cook on one side before flipping. If your dough is too soft, it might break when you flip it. If that happens you can take a little water and try to join it back but even if you can't, don't stress, it will taste equally good.
If you don't have the Bhajanee, ask one of your Maharashtrian friends to bring it for you or use the recipe above.
If you are avoiding gluten make your own blend of bhajanee by using equal portions of jowar, bajra and rice flour
Accompaniments
Butter (white whipped butter)
Yogurt
Dry peanut chutney
Pickle
Comments