They are something that has been part of our pantries since time immemorial. Did you know that when flour and multigrain aata or any such essentials were getting over in many regions, the ladies of the house would consider it an inauspicious thought? When asking for a refill, they would say, "atta bahut hai Abhi Ghar pe!". This actually means, please order atta/flour asap.
We always have deep reverence towards food, and it shows in almost all ways, whether how we are supposed to consume it, how we buy or store it and talk about it. Hence the term pantry essential fall short of the way we think or feel about flours or peeths. Each family prefers their own version of single-grain or multigrain atta. Some may choose a specific variety, region, or coarse or smooth grind.
Similarly, the foods of Maharashtra have a wide variety of flours which are healthy for everyday use and can be used innovatively to add some newness to your daily meal. These flours can be considered some of the best traditional food of Maharashtra. These flours have been part of the Maharashtrian family for generations now. Let's have a look at them.
Aazol sources this 1000-year-old gahu from Mi Kasarekar Sendriya Utpadak Shetkari Gat Kasare in the Dhule district. The tribals near the Maharashtra-Gujarat border cultivate Khapli gehu using traditional and modern techniques with the support of the former sarpanch of the Kasare village.
Did you know the Khapli gehu grains were found in Indus Valley and Egypt 10,000 years ago? And hopefully, the taste is the same as then, as we are genuine fans of the Khapli atta rotis, which has a nutty flavour.
Is khapli wheat gluten free?
Yes, this variety is known for its weak gluten molecule, making it ideal for people suffering from gluten intolerance.
What is special about emmer wheat?
Maharashtra leads in Khapli wheat products as it grows in draught and stress-resistant regions. A hardy crop that thrives in hot and arid areas.
Is emmer wheat good for diabetics?
The low glycemic index of this flour makes it an ideal choice for diabetic management. The emmer wheat benefits all of us whether we suffer from lifestyle ailments or simply want to lead a healthy life.
Here are the Khapli wheat flour benefits:
- Boosts Vitamin B
- Controls Blood Sugar
- Low in gluten
Here is the recipe and video for our favourite Khapli Basundi, which is ideal for the upcoming festive season
Khapli Gahu Peeth- Basundi
- 1 litre Milk
- 5-6 chopped Cashews
- 5-6 chopped Almonds
- 2-3 strands of Saffron
- 1 cup Aazol Khapli Gahu Peeth
- 1 cup Milkmaid
- ½ cup sugar
- Add milk to a pan, add khapli gahu peeth and stir continuously
- Please bring it to a boil
- Add Milkmaid
- Simmer it for some time
- Once it reaches the desired consistency
- Add saffron and chopped nuts
A Maharashtrian snack which is loved by one and all. Bored, don't feel like eating the everyday poli bhaaji? Thalipeeth will come to your rescue always. Mothers and grandmothers across the state make the flour by adding whatever grains and legumes are available with some light spices. But before grinding the flour, grains are roasted to the right temperature to release their unique flavor and aromas. Thalipeeth flour is not gluten free multigrain atta.
We know of Multigrain atta now, but our aajis used to make them long back. The thalipeeth bhajani recipe for the flour is more or less the same. At Aazol, keep multigrain atta ingredients ratio equal to make it a nutritionally dense meal for you. It comes with grains like wheat, rice, jowar, bajra, and proteins like Bengal dal, green dal, and black dal. Make a paratha or chilla out of it by adding some veggies and greens that enhance the flavour. Have it with curd and red or green thecha for a complete meal.
Multigrain atta benefits are –
- Aids digestion
- Fibre and protein-rich
- Helps in cholesterol management
Here is our favourite recipe and video for using thalipeeth flour in a different way.
Thalipeeth- Kothimbir Vadi
- 2 cups of chopped coriander leaves
- 1 cup of Aazol’s Thalipeeth Bhajani
- 1 tsp ginger-garlic paste
- 1 green chilli
- ½ tsp red chilli powder
- ½ tsp turmeric
- ½ tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp Kala masala powder
- 1 tsp sesame seeds
- 1 tsp lemon juice
- In a large mixing bowl, take 2 cups of chopped coriander leaves.
- Add 1 cup of Aazol’s Thalipeeth Bhajani
- Add 1 tsp ginger-garlic paste, 1 green chilli, ½ tsp red chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp Kala masala powder, 1 tsp sesame seeds, salt and 1 tsp lemon juice
- Combine well to make sure all the spices are mixed well
- While mixing, make sure the coriander leaves are squeezed
- Add water as required
- Knead into a soft dough
- Grease your hands with oil and shape the dough into a cylindrical shape
- Arrange them on a greased plate and steam for 15-20 minutes
- Cool the dough thoroughly and cut them into thick slices
- Shallow fry the kothimbir Vadi (pieces) in hot oil
- Stir occasionally till the vadi turns crisp and golden brown
- Finally, serve kothimbir Vadi garnished with coriander chutney and sweet and sour tamarind chutney
Here is the link for kothimbir vadi video:
Kuleeth peeth or horsegram flour is the best-kept secret from the state in form of this protein powerhouse, which is suitable for vegans too. You get a dose of antioxidants, calcium, iron and zinc with high protein.
The earthy and nutty taste of the horse gram flour makes it ideal for making chillas or adding it to the paratha flour. You can also make a kuleeth peeth pithale – similar to besan gravy enjoyed with steamed rice. The perfect way to have horsegram powder for weight loss is thsree or four times a week.
Aazol's Horsegram flour comes from an all-female-led SHG called Kranti. They make many handmade flour and spices in their native Sindhudurg. We also get the Kuleeth peeth hand-pounded. Hence it retains all the natural nutrients.
The benefits of horsegram flour are -
- Induces energy
- Improves Memory
- High in zinc
Here is the recipe for super yummy Horsegram ladoos:
- 2 cups Kuleeth Peeth (Horse gram) flour
- 1.5 cup Jaggery, crushed/grated
- 1 cup Pure ghee (Clarified butter) at room temperature
- ¼ tsp Cardamom powder
- In a heavy bottom pan, add ghee and melt it on low flame. Add Kuleeth Peeth and roast on very low flame till light brown. It will emit the aroma of well-roasted flour. Transfer the mixture to a bowl. Add crushed jaggery and mix well. Make sure there are no lumps. Add cardamom powder and mix.
- Leave the mixture to cool a bit. Keep stirring it now and then when set aside.
- When the mixture is warm, not hot, make lemon size balls or ladoos. If the mix is too dry and difficult to roll into ladoos, add a spoonful of ghee and then roll.
- These will last in an airtight container for 3-4 weeks.
Aazol ensures these essentials are sources and packed in such a manner that maximum nutrients are intact. Even the grains used for our flours are processed in small batches to stay fresh for a long time. The best maharashtrian food is locally sourced and traditionally made. We love when Aazol's food products reach you with the assurance of high nutrition and freshness.
Author: Jinal Aidasani