Bhajani Thalipeeth
Ingredients
2 Cups Bhajani flour
1 finely chopped onion
2 finely chopped green chilies
1 Tbsp coriander leaves or handful
Salt to taste
1/2 spoon sesame seeds
Pinch of red chili powder
Pinch of haldi powder
Warm water for kneading
1 tsp oil
More oil to drizzle while cooking
Method
Take bhajani, add onions, chilies, coriander leaves, sesame seeds, salt to taste, red chili powder , haldi powder and 1 tsp oil.
Start kneading the mixture into a stiff yet pliable dough by adding little warm water at a time. Make small round balls from the dough. Set aside.
To flatten these balls into round breads, take plastic sheets and cut them in large squares .
Place the plastic sheet on the kitchen counter or chopping board and apply a little oil on top. Place the dough ball on it and using your palm start flattening the dough into a small round circle. (you may also apply some oil on your palm to avoid the dough to stick)
Once done, make a small hole in the center using your index finger.
Add about 1/2 tsp oil on the tawa and with the help of the plastic sheet pick up and place the thalippeth on the tawa/pan. (make sure your plastic doesn't touch the hot pan)
Drizzle a little oil in the center (hole) and a little on both the sides once, while cooking. Cook approximately for two minutes on medium heat on either sides.
Serve hot with homemade butter,yogurt, ghee, pickle or tomato ketchup.
Notes
Bhajani Ingredients:
1 kg Bajra ( Millet )
1/2 kg Rice
1/2 kg Split Bengal Dal , ( Channa Dal ),
1/2 kg Jwari (Sorghum ),
1/3 Kg Urad Dal ,
1/2Kg Whole wheat
1/4 kg Dhana seeds
Bhajani Recipe:
Dry roast all seperately on low heat for 10 to 12 mins. Let them cool, and grind at flour mill and prepare thalipeeth as above.
Store in dry place .
You can store this flour for 4 months in fridge.
2 Cups Bhajani flour
1 finely chopped onion
2 finely chopped green chilies
1 Tbsp coriander leaves or handful
Salt to taste
1/2 spoon sesame seeds
Pinch of red chili powder
Pinch of haldi powder
Warm water for kneading
1 tsp oil
More oil to drizzle while cooking
Method
Take bhajani, add onions, chilies, coriander leaves, sesame seeds, salt to taste, red chili powder , haldi powder and 1 tsp oil.
Start kneading the mixture into a stiff yet pliable dough by adding little warm water at a time. Make small round balls from the dough. Set aside.
To flatten these balls into round breads, take plastic sheets and cut them in large squares .
Place the plastic sheet on the kitchen counter or chopping board and apply a little oil on top. Place the dough ball on it and using your palm start flattening the dough into a small round circle. (you may also apply some oil on your palm to avoid the dough to stick)
Once done, make a small hole in the center using your index finger.
Add about 1/2 tsp oil on the tawa and with the help of the plastic sheet pick up and place the thalippeth on the tawa/pan. (make sure your plastic doesn't touch the hot pan)
Drizzle a little oil in the center (hole) and a little on both the sides once, while cooking. Cook approximately for two minutes on medium heat on either sides.
Serve hot with homemade butter,yogurt, ghee, pickle or tomato ketchup.
Notes
Bhajani Ingredients:
1 kg Bajra ( Millet )
1/2 kg Rice
1/2 kg Split Bengal Dal , ( Channa Dal ),
1/2 kg Jwari (Sorghum ),
1/3 Kg Urad Dal ,
1/2Kg Whole wheat
1/4 kg Dhana seeds
Bhajani Recipe:
Dry roast all seperately on low heat for 10 to 12 mins. Let them cool, and grind at flour mill and prepare thalipeeth as above.
Store in dry place .
You can store this flour for 4 months in fridge.
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