- Thalipeeth flour- made up of Green moong whole, black chana whole, moth beans whole, Urad dal, Cowpea, Rice
- Roasted cumin and coriander seeds- 1 tsp
- Chopped onion- 1 tbsp
- Kashmiri red chili powder- 1 tsp
- Turmeric powder- ½ tsp
- Salt as per taste
- Water as per requirement
- A2 cow ghee- 1 tbsp
For mint Chutney
- Cilantro finely chopped and mint leaves- ¾ cup
- Green chili finely chopped- 1 tsp
- Grated garlic- 1 tbsp
- Salt as per taste
- Water as per requirement
For making Thalipeeth flour (Bhajani)
- To begin with making the Thalipeeth Bhajani, dry roast all the ingredients in a stainless steel pan one by one- Green moong whole, black chana whole, moth beans whole, Urad dal, Cowpea
- Roast till lightly browned on low to medium heat until crisp. It takes about 10 minutes to roast each ingredient.
- Once they are roasted properly, cool all the ingredients, mix them together and grind them into fine powder
Note- Grinding can't be done at home; you'll need to take the ingredients to a grinding mill.
For making the Thalipeeth
- Take a large bowl and add 2 cups of prepared Bhajani flour.
- Then add onions and all the mentioned spices: turmeric powder, chili powder, cumin seeds, coriander seeds, and salt to taste. Mix all the ingredients well.
- Gradually add water in parts as needed, and start kneading the dough.
- Continue adding water in batches until you have a soft and smooth dough. The dough should be manageable, moist, and very smooth, so adjust the water based on the flour's quality.
- Cover the bowl with a plate and let it rest for 10 minutes.
- After the dough has rested, divide it into equal portions.
- If you don't have a wet muslin cloth, use plastic-free butter paper. For muslin cloth, wet it with water. Squeeze the extra water and spread the muslin on the rolling board.
- Take a portion of the dough, roll it in your palms, and place the dough ball on butter paper.
- Dip your fingers in water and gently press and flatten the dough into a flatbread. Dip your fingers in water as needed while flattening.
- Once you have an even circular thalipeeth, make 3 to 4 holes in the center to help with cooking.
- Heat a stainless steel pan and add ghee to it. Carefully lift the butter paper or muslin cloth and gently place the thalipeeth on the stainless steel pan, dough side down.
- Gently peel away the butter paper or muslin cloth. Add some ghee or coconut oil in the holes and around the edges.
- Cook the thalipeeth for 2 to 3 minutes on medium flame until the base is golden and crisp.
- Flip the thalipeeth, apply ghee or coconut oil, and cook the other side until you see brown or charred spots. Transfer to a plate.
- Before making the next thalipeeth, dip the muslin in the water again. Squeeze out the water and repeat the process to make the remaining thalipeeth. Serve hot with mint chutney.
For mint chutney take a mixer grinder . Add ¾ cup coriander leaves and mint leaves, 1 tablespoon grated garlic, 1 teaspoon green chili finely chopped and salt as per taste. Grind until smooth consistency
Thalipeeth is a popular breakfast dish in Maharashtrian homes. Made entirely from various lentils, it's an excellent source of complex carbs and proteins, especially for those who are looking for healthy and easy vegetarian options.
