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Main Ingredients | Bhajanee flour, Whole wheat |
Cuisine | Maharashtrian |
Course | Snacks and Starters |
Prep Time | 1-1.30 hour |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Bhajanee Thalipeeth - SK Khazana
- Bhajanee flour
- 1 cup Whole wheat
- 3/4 cup Split skinless black gram (dhuli urad dal)
- 1 cup Rice
- 3/4 cup Black gram (kala chana)
- 1/2 cup Coriander seeds
- 2 cups Pearl millet (bajra)
- 2 cups Sorghum (jowar)
- Thalipeeth
- 3 cups Bhajanee flour
- to taste Salt
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder
- 1 tablespoon Fresh coriander leaves chopped
- 1 Medium onion finely chopped
- to cook Oil
Method
- 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.
- Transfer into a grinder jar and grind to a smooth powder.
- 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.
- Divide the dough into 8 equal portions.
- 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.
- 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.
- 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.
- Place them on serving plates and serve hot with a chutney of your choice.
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