Thalipeeth Bhajani: Roasted Multigrain Atta

A wholesome and traditional Maharashtrian dish, Thalipeeth is a savoury pancake loaded with nutrition and flavour. Made using Aazol’s Multigrain Atta: Thalipeeth Bhajani, this recipe is perfect for breakfast or as a light meal.

Ingredients:

• Aazol’s Multigrain Atta: Thalipeeth Bhajani
• 1 medium-sized onion, finely chopped
• 1 small carrot, grated
• 1 small cucumber, grated
• 1 green chilli, finely chopped
• Fresh coriander, finely chopped
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder (haldi)
• Salt to taste
• 1 tablespoon white sesame seeds
• Water as required

Method:

1. Prepare the Mixture:

• In a large mixing bowl, combine Aazol’s Multigrain Atta: Thalipeeth Bhajani, onions, grated carrot, cucumber, green chilli and coriander.
• Add red chilli powder, turmeric powder, salt, and sesame seeds.

2. Mix the Dough:

• Mix the dry ingredients well. Gradually add water to form a thick, sticky batter.

3. Cook the Thalipeeth:

• Heat a non-stick pan or tawa over medium heat. Grease lightly with oil.
• Take a small portion of the batter and spread it onto the pan to form a thick, round pancake.
• Cook on one side until golden brown. Flip carefully and cook the other side until crisp

4. Serve Hot:

• Serve the Thalipeeth hot with a dollop of curd, pickle, or Aazol’s Chutneys for a complete meal.

Tips:

1. Customise Veggies: Add grated beetroot, spinach or bottle gourd for variation.
2. Uniform Cooking: Make small holes in the centre of the Thalipeeth while cooking to ensure even roasting.
3. Serving Suggestion: Pair it with Aazol’s Gharwala Ghee for an authentic taste.

Enjoy the earthy flavours and goodness of Aazol’s Multigrain Atta:Thalipeeth Bhajani in every bite of this delicious and nutritious Thalipeeth!

Give your favourite Kanda Bhaji a wholesome upgrade with Aazol’s Multigrain Atta : Thalipeeth Bhajani Crispy on the outside, soft on the inside, these bhajis are a perfect balance of indulgence and nutrition.

Ingredients:

• Onions (thinly sliced)
• 1 tsp Red Chilli Powder
• 1/2 tsp Garam Masala Powder
• 1/4 tsp Haldi ( Turmeric powder )
• Salt to taste
• 1-2 Green Chillies (finely chopped)
• 1/4 tsp Ajwain (carom seeds)
• 1/2 tsp Jeera (cumin seeds)
• Fresh Coriander (chopped)
• Aazol’s Multigrain Atta
• Water as required
• 1/4 tsp Baking Soda

Method:

1. Prepare the Bhaji Batter:

• In a large mixing bowl, add thinly sliced onions and sprinkle a pinch of salt.
• Let them sit for a few minutes to release moisture.

  Add red chilli powder, garam masala, haldi, green chillies, ajwain, jeera, and fresh coriander to the onions. Mix well.

• Aazol’s Multigrain Atta to the bowl and combine thoroughly with the onion mixture.

2. Add Water and Baking Soda:

• Gradually add water to the mixture to form a thick, sticky batter. Ensure the batter coats the onions well.
• Just before frying, mix in the baking soda to make the bhaji light and fluffy.

3. Fry the Bhaji:

• Heat oil in a deep pan or kadhai over medium heat.
• Drop spoonfuls of the batter into the hot oil and fry until golden brown, turning occasionally for even cooking.
• Remove the bhaji onto a plate lined with kitchen paper to drain excess oil.

4. Serve Hot:

• Enjoy the crispy Kanda Bhaji with green chutney, tamarind chutney, or a steaming cup of chai.

Tips:

• Crispier Bhaji: Use cold water for the batter to get extra crispy bhaji.
• Enhance Flavour: Add a pinch of Aazol’s Ghati Masala for an extra flavour kick.
  • Serving Suggestion: Pair with a sprinkle of Aazol’s Solapuri Peanut Chutney for a unique twist.

    Relish the goodness of multigrain in this traditional snack with Aazol’s Multigrain Atta.