Crispy Thalipeeth Recipe (Maharashtrian Bhajani Flour + Thecha)

Crispy Thalipeeth Recipe (Maharashtrian Bhajani Flour + Thecha)

Thalipeeth is a Maharashtrian flatbread made with Bhajani or Thalipeeth flour. It is mixed with other spices and vegetables to make an wholesome meal on itself. Thalipeeth is served with Thecha, a Maharashtrian word for the ground paste of Green chilies/ Red chilies, salt, and garlic. A spicy condiment ground with other spices and tempered.

Course Breakfast

Cuisine Maharashtra

Keyword Mixed Flours

By Cook Method Stovetop

Occasion Evening Snack, Holiday Special

By Diet Diabetic, Healthy Recipes

Dish Type Indian Flatbread, Millets

Prep Time 20

Cook Time 30

Total Time 50

Servings medium size flatbread

Calories 478kcal

Author Srivalli

Ingredients

Ingredients for making Quick Bhajani/ Thalipeeth flour

1/2 cup Jowar Flour / Sorghum Flour
1/2 cup Bajra Flour / Pearl Millet Flour
1/4 cup Rice Flour
1/4 cup Ragi Flour / Finger Millet Flour
1/4 cup Besan / Chickpea Flour
1/4 cup Wheat Flour
2 tbsp Rava / Semolina

Ingredients for making Thalipeeth

2 cups Bhajani flour
2 Onions medium, finely chopped
1 tsp Green Chilli paste
1/2 tsp Cumin Seeds
2 tbsp Coriander leaves finely chopped
1/4 cup Groundnuts Roasted and coarsely ground
1 tbsp Sesame Seeds
1 tsp Coriander Powder
1/2 tsp Roasted Cumin Powder
1/2 tsp Red Chili powder
Salt to taste
Oil for cooking
2 tsbp Butter to serve

Ingredients for the Thecha or Green Chilli Chutney

2 inch Ginger
10 no Green Chilli
10 cloves Garlic head with skin
1 tbsp Rock Salt

For tempering the Thecha

1 tsp Cumin seeds
A pinch Turmeric powder
1/2 tsp Mustard seeds
4 tsp Cooking Oil

Instructions

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. Once the disc is formed, with your fingers make few holes with equal spacing on the top. This helps in drizzling oil into the holes to help cook evenly.
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.

How to make Thecha

Slice the ginger to help in pounding. Coarsely pound all the ingredients 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

Notes for Thalipeeth.:

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.

Notes Thecha:

This Thecha is made with both green or red chilies. It is very spicy, so one has to be very careful in eating this.

Nutrition

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