Classic Maharashtrian Thalipeeth
This Classic Maharashtrian Thalipeeth brings out the rustic flavour of our Thalipeeth Bhajani with onion, coriander and green chilli worked into a simple dough. Roasted on a tawa and served with curd and butter, it makes a hearty breakfast or light meal with the familiar texture expected from a well-made thalipeeth.
Ingredients:
- 200g Aazol’s Thalipeeth Bhajani: Roasted Multigrain Atta
- 100g onion, finely chopped
- 20g coriander leaves, finely chopped
- 8g green chilli, finely chopped
- 4g salt
- 160–180ml water, added as needed
- 20g oil for roasting
- 120g plain curd for serving
- 20g white butter for serving
- Optional accompaniments: pickle and green chilli
Instructions:
1. Combine the bhajani, chopped onion, coriander, green chilli and salt in a mixing bowl. Add a little water at a time and mix to form a soft dough that holds together easily.
2. Rest the dough for 10 minutes so the flour hydrates fully. Divide it into 4 equal portions.
3. Place one portion on a sheet of greased parchment or a damp cloth and pat it out gently into a 14–15cm round thalipeeth. Make a small hole in the centre and a few small dimples around it so it cooks evenly.
4. Heat a tawa over medium heat. Lift the shaped thalipeeth carefully onto the hot tawa and drizzle a little of the measured oil around the edges and into the centre.
5. Cook for 3–4 minutes on the first side until golden with roasted spots. Turn and cook the other side for 2–3 minutes more until both sides are well cooked. Repeat with the remaining dough portions.
6. Serve one hot thalipeeth per person with 30g curd and 5g butter. Add pickle and green chilli only if desired.
Enjoy this Classic Maharashtrian Thalipeeth hot off the tawa with curd, butter and your favourite accompaniments!
