Thalipeeth Bhajani

 By Chhaya Sawant    

Dal used: Chana dal, Urad dal, Moong 

Ingredients

For Bhajani

1/4 cup Chana dal

1/4 cup Urad Daal

1/4 cup Moong Daal

1 cup Rice 

1 cup Wheat 

1/2 cup Jawar

1 tbs cumin seeds 

1 tbs coriander seeds

1/4 tbs carom seeds / Ajwain

1/4 tbs Fenugreek seeds 

Note: Grind all the above ingredients and make a powder (atta) 

For Thalipeeth 

1 and 1/2 cup Bhajani aata 

1/4 tbs Turmeric Powder

1/4 tbs Ajwain

1 tbs Red Chilli Powder

1 tbs Coriander Powder

1/4 tbs Cumin Seeds

1/2 cup Finely chopped onion 

Garlic - Green chilli paste 

Finely chopped coriander 

Oil

Salt to taste

Method

1. In a dish take Bhajani flour

2. Add turmeric powder, coriander powder, red chilli powder, garlic and green chilli paste, chopped onion, coriander and mix everything well together.

3. Add little water at a time and knead dough at a medium consistency 

4. Sprinkle little water on it 

5. Dip your hands in water and spread Thalipeeth batter in to round shape 

6. Heat up a pan 

7. Spread some oil on it 

8. Put Thalipeeth on pan spears some oil around it 

9. Cover and cook Thalipeeth around 2-3 minutes. Lift the lid and let Thalipeeth cook more for 3-4 minutes 

10. Flip the Thalipeeth over and cook on another side for about 3-4 minutes on medium heat.

11. When Thalipeeth roasted well from both the sides take it off in the plate. 

12. Thalipeeth is ready to eat 

13. Serve hot thalipeeth with chutney, Dahi or ketchup as per choice.