India is a land of rich heritage with different cuisines and foods popular in every nook and corner. Today’s recipe of Bhajani Thalipeeth is popular recipe from West India, Maharashtra in particular. Bhajani is the special flour prepared from a list of millets, pulses and lentils that includes some rice too. This Bhajani flour is prepared in bulk, well in advance and can be stored in an airtight container. On days when you are pressed for time or looking for something simple and delicious, making some Thalipeeth is very easy. Thalipeeth is a gluten-free roti or bread made from Bhajani flour mix. The best part about it is, it is delicious as it is and doesn’t even require a side dish.
This highly nutritious and filling Bhajani Thalipeeth can be served with some pickle and curd. It is lighter on the stomach but at the same time, quite filling too given the number of grains, millets and lentils go into it. I was introduced to this deliciousness by my work friend, just like the other Maharashtrian delicacies. But I never got a proper recipe from her and that’s when I saw this recipe. I knew I had to try it out immediately. This along with Peanut Curd chutney became a staple dinner until the entire batch of my Bhajani was done. Check out other millet based recipes too.
How to make Bhajani Thalipeeth | Thalipeeth Bhajani Recipe
📖 Recipe
Detailed step-wise picture recipe of making Bhajani Thalipeeth | Thalipeeth Bhajani Recipe
To make Bhajani –
Dry roast all the ingredients for Bhajani flour individually until they are fragrant.
Once cooled down completely, grind into a smooth powder in a flour mill. Store in an airtight container. To make Thalipeeth –
Mix 1 cup of Bhajani flour with finely chopped onions, green chillies, fresh coriander leaves, salt and water until it is soft and pliable dough.
Divide the dough into equal sized balls.
On a parchment paper or banana leaf, pat each ball of dough into a circle of about 2-3mm in thickness.
Meanwhile, heat a cast iron tawa on medium flame and carefully flip over the thalipeeth on to the tawa and remove the paper.
Cook on both sides on low or medium flame until golden spots appear. Sprinkle few drops of oil on both sides.
Serve hot with curd and pickle. It can served with some butter on top too.
Recipe Notes
In the Bhajani flour mix, all the ingredients can be sun dried too before roasting them. Add grated carrots, finely chopped methi leaves for making Thalipeeth. Adjust water quantity as needed.
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