How to make Bhajanee Thalipeeth - SK Khazana -
A very healthy and flavourful snack that most Maharashtrians love to have for their breakfast
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bhajanee flour, Whole wheat (गेहूँ)
Cuisine : Maharashtrian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Poached Eggs On Vegetables Lehsuni Palak Methi Pakora Rice Pakoda Vietnamese Prawns
Bhajanee Thalipeeth - SK Khazana Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 1-1.30 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bhajanee Thalipeeth - SK Khazana Recipe
Bhajanee flour
Whole wheat 1 cup
Split skinless black gram (dhuli urad dal) 3/4 cup
Rice 1 cup
Black gram (kala chana) 3/4 cup
Coriander seeds 1/2 cup
Pearl millet (bajra) 2 cups
Sorghum (jowar) 2 cups
Thalipeeth
Bhajanee flour 3 cups
Salt to taste
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Medium onion finely chopped 1
Oil to cook
Method
Step 1
To make bhajanee flour, dry roast whole wheat, split black gram, rice, black Bengal gram, coriander seeds, pearl millet (bajra) and sorghum (jowar) separately and set aside to cool spread on a large plate.
Step 2
Transfer into a grinder jar and grind to a smooth powder.
Step 3
Take 3 cups bhajanee flour in a bowl, add salt, red chilli powder, turmeric powder, onion, fresh coriander and two teaspoons oil and mix. Add sufficient water, a little at a time, and mix into soft dough.
Step 4
Divide the dough into 8 equal portions.
Step 5
Heat a non-stick tawa, sprinkle some water on it. Dampen your hands, take one portion of the dough, flatten it a little, place it on the tawa and pat with your fingers to a slightly thick disc.
Step 6
Make a few holes, drizzle a little oil all around the thalipeeth and into the holes and let it cook on low heat till the underside is golden and slightly crisp.
Step 7
Turn the thalipeeth, drizzle a little oil all around and some into the holes and cook the other side till it is golden and slightly crisp too. Make more thalipeeths in the same way.
Step 8
Place them on serving plates and serve hot with a chutney of your choice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
