Savory, crisp and spicy, Thalipeeth, the Maharashtrian delicacy resembles a roti. It is made of multigrain flour and loaded with vegetables of choice. The multigrain flour is referred to as “Bhajani ‘.Earthy flavors from sesame, peanuts, and green chilly enhance its taste profile. It was an efficient way of using up the leftover grains in the granary just before harvest. Foodialogues shares the recipe of Thalipeeth also known as Dhapata as it is patted by handed and not rolled like a roti. Stepwise photographs and a video make it easy reference while cooking. Served with plain curds, butter and or a spicy chutney this is definitely a wholesome meal on your plate.
MAHARASHTRIAN THALIPEETH / BHAJANI THALIPEETH RECIPE
Ingredients for Maharashtrian Thalipeeth:
- JOWAR FLOUR 1 C
- WHEAT FLOUR 1/4 C
- BESAN/BENGAL GRAM FLOUR ¼ C
- BAJRA FLOUR ½ C
- ONION FINELY CHOPPED 1 MEDIUM
- CABBAGE FINELY SHREDDED ½ C
- ROASTED FENUGREEK SEEDS /METHI CRUSHED 1 TSP
- ROASTED CRUSHED CORIANDER SEEDS
- ROASTED SESAME 1 TSP
- GREEN CHILLY PASTE 1 TSP
- MOONG SPROUTS 1/2 C
- SALT AS REQUIRED
Preparation Method for Maharashtrian Thalipeeth:
- Lightly roast all the flours and mix all the above ingredients into a smooth dough. Use warm water for the same.
- Take a clean cloth. Dampen it with water. Pat a small portion of the dough into a thick roti/thalipeeth using water. Sprinkle some sesame seeds on top and pat onto the thalipeeth.
- Heat a griddle and place the thalipeeth as shown in the photo. Make a small holes on the thalipeeth for better cooking. – see video
- Cook on low flame till both sides get cooked. Cover with a lid for complete cooking.
- Use a smear of oil while cooking. Flip both sides and remove when done.
- Serve hot with curds or butter.
