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Bhajani Thalipeeth | Thalipeeth Bhajani Recipe
Ramya
Gluten-free flat-bread recipe!
5
from
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course
Indian Bread
Cuisine
Indian
Servings
6
Thalipeeth
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
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
COOK MODE
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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.
Keyword
Indian Bread
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