Thalipeeth is a very popular Maharashtrian snack. Basically, the name can be explained as, Thali – a shape of a plate or dish or disk like and Peeth – flour. So when the flour is spread on the tava it basically looks like a plate. Hence the name. It is made from ‘Bhajani’, a flour mixture made of different variety of roasted and grounded grains viz. black gram, chick pea, sorghum, pearl millet, rice, etc. It is widely available across the counters in Maharashtra or can be prepared at home.
The below mentioned recipe is an alternative to the typical way of making Thalipeeth using Bhajani.
Serves – 2 – 3
Jowar flour (Sorghum) – ½ cup
Bajra Flour (Pearl millet) – ½ cup
Besan flour (Chick pea) – ½ cup
Rice flour – ¼ cup
Nachani flour (Finger millet) – ¼ cup
Onion (finely chopped) – 1 medium sized
Spring onion (finely chopped) – ½ cup
Garlic paste – tablespoons
Salt – to taste
Red chili powder – 1 ½ tablespoons
Oil – 3 teaspoons
Water – to make soft dough of the flour
- Mix all the flours together, add salt, red chili powder, onion, spring onion and ginger garlic paste.
- Using water mix all the things to form soft dough. (refer a)
- Take a thick plastic sheet. It will be used to spread the dough to make thalipeeth.
- Apply some oil to the plastic sheet.
- Take a golf ball sized portion of the dough.
- Pat it on the plastic sheet using the tips of your hand in to disk like shape (thalipeeth). (refer b and c)
- Make small holes in the thalipeeth. (refer b and c)
- Now heat a non-stick pan (tava). Spread ½ teaspoon oil on it.
- Gently turn the plastic sheet upside and slide the thalipeeth on the pan. Using a spoon add small amounts of oil in the holes made in the thalipeeth.
- Cook the thalipeeth on medium flame till it becomes crispy and brown on both sides.
- Serve hot with curds, pickles or some butter.
You can also include add grated carrot, beet root and coriander to increase the nutritional value.