As we move on to Maharashtra, we have so many to select from. Again going by the Indian Bread that I wanted to choose from, I instantly opted to make Thalipeeth. This is a long pending dish on my to-do list. Ever since Roti Mela happened, I had this marked on my list. Finally, after so many years, I do it now and so pleased that I have something very unique to showcase this state.
Unfortunately, when one thinks of Maharashtra, Bombay is what comes to mind and we sort of settle in that place. I am guilty of not moving beyond this city to actually explore what else is famous in the other cities. Anyway, the chats are famous and I even had a link that talks about 40 dishes that one can not miss eating in Bombay. Yes, it will always be Bombay as it is Madras for me.
Bombay and Pune always remind me of my single visit to the place. This was nearly two decades ago, with my parents for a family friend's wedding. They were Punjabis, so I got to taste Punjabi and Bombay food during our visit. I am sure the place has changed so much that I would hardly recognize it. However, the food I ate during my visit will forever be fresh and the same.
So coming to the Maharashtrian meal for the day, I made the Thalipeeth and Thecha. As I read about Thalipeeth, it is normally served with Green chutney and Thecha, which is again ground / pounded green chilies with garlic. I was planning on making all these dishes, in the end, made only Thecha and served mango pickle, curds.
Thalipeeths is made with Bhajani or Thalipeeth flour. This flour is normally sold as such in the Mumbai market. This is a mix of all whole grains which can be easily made at home if you have these flours ready. As I read about how to make this at home, I resorted to making this flour with the ready-made flours I had in my pantry. As with most recipes, there are so many varieties to make this bhajani flour. I sort of a mixed couple of recipes together and ended up making it.
Reading on making the thalipeeth from the different online resources and blogs from here, here, here and here, helped me making this dish. I only hope I met the original dish.
The pattern used to make this roti is also different, as holes are made on the top to enhance better cooking all over. The rotis can be made thick or thin, however using so many flours, one has to make sure it gets cooked well. First I tried making the holes after placing the rotis on the tawa, then realized pressing down holes when it's still on the board, works out even much better.
Thalipeeth
Quick Bhajani/ Thalipeeth flour
Jowar flour - 1/2 cup
Bajra flour - 1/2 cup
Rice flour - 1/4 cup
Ragi flour - 1/4 cup
Besan (Chickpea flour) - 1/4 cup
Wheat flour - 1/4 cup
Rava / Semolina - 2 tbsp
Ingredients:
Bhajani - 2 cups
Onions, finely chopped - 2
Green chili paste - 1 tsp
Cumin seeds - 1/2 tsp
Coriander leaves chopped - 2 tbsp
Roasted Groundnuts Coarsely ground - 1/4 cup
Sesame seeds - 1 tbsp
Coriander powder - 1 tsp
Roasted Cumin Powder - 1/2 tsp
Red chili powder - 1/2 tsp
Salt to taste
Oil for cooking
Table butter to serve
How to make Thalipeeth
In a big bowl take all the flours. Add finely chopped onions, green chili paste, chopped coriander, sesame seeds, groundnut, coriander powder, cumin powder, red chili powder, and salt and mix well.
Add warm water to the bowl and knead it into a soft dough. The dough will be slightly sticky because of the combination of various flours.
Grease a plastic sheet and take a small orange sized ball and pat it to form a 4-5" diameter disc of 1/2" thickness. You need to wet your hands for easy spreading. Slightly press the edges with your fingers to give a nice circle. Make a few holes in between.
Transfer it carefully onto a hot tawa and pour oil in the holes and also around the edges and cover it with a lid. You can smear some water on top of the thalipeeth, this will make sure that the thalipeeth would not get dry.
Let it roast on a medium flame for 2-3 mins, once it is brown at the edges turn to the other side and roast again.
Repeat the same for the remaining dough to make thalipeeth.
Serve it hot with Thecha, Mango Pickle, and salad.
Notes:
I used ready-made flours, else you can get the grains and dry roast the grains before grinding them either in a mill or mixer.
Finely chopped vegetables like cabbage, methi leaves, spinach leaves, or grated vegetables like cucumber, bottle gourd, radish to make thalipeeth.
Thecha
Thecha is the Maharashtrian word for the ground paste of Green chilies/ Red chilies, salt, and garlic. It is supposed to be very spicy and is simply ground to a paste on which the tempering of oil, cumin, mustard, and turmeric is added. It is served mostly with their bhakri or Thalipeeth
Ingredients Needed:
Ginger - 2 inch
Green Chilli - 10 nos
Garlic head with skin - 10 cloves
Rock salt - 1 heaped tbsp
For tempering
Cumin seeds - 1 tsp
Turmeric powder a pinch
Mustard seeds - 1/2 tsp
Oil - 4 tsp
Slice the ginger to help in pounding. Coarsely pound these together.
Heat 4 tsp oil till very hot but not smoking. Add turmeric, jeera, and mustard seed to the oil.
Add hot oil mix to pounded mix. Mix well
Notes:
This is very spicy, so take care to eat this carefully
Nivedhanams Sowmya says
Oh what a rustic looking bread!! nicely done Valli!!
Priya Suresh says
Thecha looks super hot and love that bhajani flour mix. Thalipeeth looks wholesome and super nutritious.
vaishali sabnani says
I have always loved thalipeeth with thecha..love the green chilly as well as the red chilly thecha..the clicks have really good and the thalipeeth is literally calling..really good.
Briju Parthasarathy says
What a perfect meal for breakfast and love your elaborate post and details you cover. Just love the thecha
Sandhya Ramakrishnan says
What a lovely roti this....So healthy and full of flavor. I also made thecha for Maharashtra...I love this flour blend and bookmarking this 🙂
Suma Gandlur says
Love these multi-floured rotis. Yummy. and the chutney looks like the kind my husband loves.
The Pumpkin Farm says
this is nicer way of making instant bhajani flour...and loved your presentation style as well
FlavorsAnd ColorsByAparna says
Delicious Sri.... one of my fav from maharashtra cuisine
Varadas Kitchen says
It is so much easier to mix all the flours for the bhajani. You got nice color on the thalipeet. Nicely done.
Jayanthi Padmanabhan says
thalipeet looks exotic with those holes.. chutney looks fiery hot.. great combination
Harini-Jaya R says
My husband saw this picture and thought that it was made by me and was drilling me as to why those rotis didn't reach his dinner plate yet:) After he realised that the picture wasn't by me, he was like 'Uhoh what have I got myself into? 🙂
Very healthy rotis, Valli.
Nalini's Kitchen says
Healthy looking thalipeeth,delicious platter.Thecha sounds super spicy and perfect with thalipeeth..
Gayathri Kumar says
Love that lacey looking thalipeeth and the spicy side...
Chef Mireille says
such healthy rotis with all those flours and love the pattern
Pavani N says
I bought thalipeeth mix once and made dosas with it because I was too lazy to make the thalipeeths 🙂
Your clicks are tempting and thanks to your step by step pics I now know how to make traditional thalipeeths.
Archana Potdar says
Deliciously made thalipeeth and thecha Valli. Yes to me too its Bombay, Calcutta, Madras.
Padmajha PJ says
Such a rustic looking bread and love the way it i made. It is definately healthy and I have got to make is soon...
Usha says
That thecha has my name written all over it.. All those green chilies and garlic, hmmm yum! Thalipeeth looks like healthy & delicious bread.
Priya Srinivasan says
I have a packet of thalipeeth bhajani in.my freezer, have to use it now!! Bread looks very rustic and oh my that thecha, awesome color! !!
Manjula Bharath says
I love thalipeeth a lot from a friend at school who used to share her tiffin box with us , this looks similar and making me drool here 🙂 techa is just a perfect way to enjoy this power packed thalipeeth 🙂 again a wonderful recipe selection 🙂