Bhajani Thalipeeth | Thalipeeth Bhajani Recipe
Gluten-free flat-bread recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Bhajani – Multigrain Flour –
- 1 Kg Bajra
- ½ Kg Jowar
- ½ Kg Raw Rice
- ½ kg Chana Dal
- ¼ Kg Skinned Urad Dal
- ¼ kg Skinned Moong Dal
- ¼ kg Coriander Seeds
- 2 tablespoon Cumin Seeds
Bhajani Thalipeeth – Flatbread –
- 1 cup Bhajani Flour
- 1 Large Onion Finely Chopped
- ¼ cup Finely Chopped Coriander Leaves
- 1-2 Green Chillies Finely Chopped
- ⅓ cup Water approximately
- Salt as needed
Instructions
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.
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