The magic of tasty maharashtrian thalipeeth lies in the quality of its bhajani or roasted multigrain flour mix. Our ready Thalipeeth Bhajani saves you the laborious roasting of each grain separately before grinding. Add chopped onion, coriander and spice tempering for a nutritious breakfast snack that’s Maharashtra’s answer to Uttapam and Chilla.
Provenance
One of Maharashtra’s most loved breakfast and evening maharashtrian snacks, the Thalipeeth recipe is different in every home. Some families add grated veggies or greens of choice. What’s common is the bhajani or of multigrain flour. But a good bhajani stands out by roasting the grains to the right temperature. The same mix can also make Kothimbir Vadi (besan and coriander cakes) and Alu Vadi (rolled gram flour-lined colacassia leaves).
About The Seller
Calling Suvarna Sandip Warde a one-woman-army is by no means a stretch. Along with her family, she relocated to the quaint village of Revaj from Mumbai in 1998. The village didn’t have many commercial establishments and residents had to rely on Alibag for the most basic of requirements. Against the advice of everyone, she started selling chapati and bhaaji and within one year grew it into a business of selling spice mixes. Today, the dynamic entrepreneur runs Kasthuri, an all-women-staffed restaurant and SHG in Alibag and dabbles in a variety of activities, from vegetable farming to experimenting with all-natural products. Suvarna has a limitless vision to grow and see others around her grow; a big part of her day is spent motivating the all-women workforce to upskill. Her attention to detail comes in handy when preparing her slow-roasted and meticulously ground flours. In her 15 years of work, she has striven to build a sense of community in the truest sense with the result that her employees are well taken care of, including getting their salaries paid in full throughout the lockdown.
- Golyaacha Sambar
- Thalipeeth
- Mokli Bhajani
Cooking time: 45 mins
Serves: 4
Ingredients
100 gms Thalipeeth Bhajani1 Onion (small) finely chopped
2 Onion (small), roasted on open flame
1 inch Ginger
10-12 Garlic cloves
1 tsp Coriander and Cumin powder mixed
1.5 tbsp Ghati masala
½ tsp Red chilli powder
2 inch Dry coconut piece, roasted on open flame
½ tsp Turmeric powder
1 tsp Garam masala powder
½ tsp Mustard seeds
½ tsp Cumin seeds
2 tbsp Coriander leaves
2 tbsp Oil
A pinch of Asafoetida
A few Curry leaves
Salt to taste
Instructions
Recipe Credits:
Latika Nimbalkar
Home chef and food blogger
Watch her at@Latika Nimbalkar
1.In a bowl, take Thalipeeth Bhajani, add a pinch of red chilli powder, garam masala and coriander-cumin powder, chopped onion, salt and coriander leaves. Add water and make a dough.
2.In a mixer, add garlic, ginger, roasted onion, and roasted coconut to make a fine paste.
3.In a deep pan or kadhai, heat two tablespoon oil, add asafoetida, mustard, cumin. When they splutter, add chopped onion and sauté well. Add turmeric powder and the paste and fry well.
4.Add the remaining garam masala, coriander-cumin powder, Ghati masala and fry until the oil separates to the side of the pan.
5.Add 1.5 glass water and salt and bring to a full boil.
6. Now, make tiny, tight balls of the dough and drop them in the gravy. Let it boil for 5-10 minutes.
7.Lower the flame, add chopped coriander and cook for another 10-15 minutes.
8.Serve hot with Tandlyachi Bhakri or steamed Kolam Rice.
Cooking time: 15 mins
Serves: 6 nos
Ingredients
1 1/2 cup Thalipeeth Bhajani1/4 cup Poha
1/4 tsp Turmeric powder
1/4 tsp Carom seeds (ajwain)
1 tsp Red chilli powder
1 tbsp Coriander powder
1/4 tsp Cumin seeds
1/2 cup Onion, finely chopped (optional)
Salt to taste
1 tsp Garlic-green chilli paste (optional)
1 tsp Coriander leaves, finely chopped
Water to mix
½ tsp White sesame seeds
Oil
Instructions
Recipe Credits:
Madhura Bachal
Recipe blogger and entrepreneur with a spice blend brand to her name
Follow her @madhurasrecipe
1.Wash poha well and soak for five minutes. Drain from water, crush with hands and add to the bhajani. Replace leftover rice in place of poha if you like.
2.Add turmeric powder, ajwain, red chilli powder, coriander powder, cumin seeds, onion, salt, garlic-green chilli paste, coriander leaves, sesame seeds and mix well.
3.Add little water at a time and knead dough of medium stiffness. It should not be soft and sticky.
4.Divide the dough into round, golf size balls.
5.Place butter or parchment paper on a rolling base or platform (to avoid the dough from sticking). Grease your fingers with oil. Place a ball of the dough in the centre and press it down gently with the base of your fingers, gradually turning the roundel around while applying even pressure. It should be about 4-5 inches in diameter and evenly thick across. The thickness should resemble that of paratha.
6.Heat a pan on medium flame, spread a bit of oil on it. Lift the parchment paper with the thalipeeth, turn it over and gently transfer on to the pan.
7.Drizzle some oil around the edges of the thalipeeth and cook for about 3 minutes. You can even cover the tawa with a lid to help with even cooking. Flip it and cook on the other side for 4-5 minutes on medium heat.
8.Serve with Red or Green Thecha and curd.
Cooking time: 15 mins
Serves: 2
Ingredients
2 cup Thalipeeth Bhajani½ cup Buttermilk
2 tbsp Oil
½ tsp Mustard seeds
¼ tsp Cumin seeds
A pinch of Asafoetida
Few curry leaves
1 Onion, finely chopped
1 tbsp White butter
¼ cup Fresh coconut, grated
¼ cup Coriander leaves, finely chopped
1 tsp Chilli powder
¼ tsp Turmeric powder
Salt to taste
Instructions
Recipe Credits:
Smita Deo
Marathi home chef and author of Karwar to Kolhapur Via Mumbai
Follow her@smitadeoofficial
1.Take a mixing bowl and add Thalipeeth Bhajani, chilli powder, turmeric powder and salt and mix well. Slowly add about ½ a cup of buttermilk and make a crumble mix.
2.Heat oil in a kadhai and splutter the mustard and cumin seeds. Then add asafoetida and curry leaves and finally the onions. Sauté till soft and translucent.
3.Now add the crumbled bhajani and mix it well. Cover and cook on a medium flame for 7-8 minutes, stirring occasionally. Sprinkle water to make it moist while cooking.
4.Once cooked, add butter, mix well, cover and cook for another five minutes.
5.Remove this mokli in a serving bowl and garnish with coconut and coriander leaves. Serve hot with a dollop of curd or a glass of buttermilk.
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FAQs
Is this Thalipeeth Bhajani the readymade flour that can be used to make Thalipeeths?
Yes, it certainly is! All of the laborious roasting of each grain separately before grinding and mixing has been taken care of for you. All you need to do is take this multigrain flour mix, add some chopped vegetables and simple tempering, and nutritious Thalipeeths will be yours in no time.
What can you make with Thalipeeth Bhajani?
While Thalipeeths (mulitgrain spiced flatbread) would be the most common thing to make with Thalipeeth Bhajani, there are other delicious traditional Maharashtrian recipes that you can make with it as well, including Golyaacha Sambar and Mokli Bhajani. Recipes for all 3 are included in the adjacent tab. Thalipeeth Bhajani can also be used to make simple and nutritive rotis.
What are the ingredients in Aazol's Thalipeeth Bhajani?
Aazol's Thalipeeth Bhajani contains Wheat, Rice, Jowar, Bajra, Nachni (Ragi), Bengal Gram, Green Gram Dal, Black Gram, Coriander, Asafoetida, Cinnamon and Black Pepper.
Is the Thalipeeth Bhajani vegan?
Yes, Aazol's Thalipeeth Bhajani is completely vegan!
Is the Thalipeeth Bhajani gluten-free?
Since Aazol's Thalipeeth Bhajani contains wheat, no, it is not gluten-free. However, since wheat is only one of the many ingredients in the Thalipeeth Bhajani, it is classified as low-gluten.
Does the Thalipeeth Bhajani contain any added preservatives?
Rest assured, Aazol's Thalipeeth Bhajani contains absolutely no added preservatives.
What is the shelf life of Aazol's Thalipeeth Bhajani?
Aazol's Thalipeeth Bhajani can easily last 6 months, though given how tasty it is, we can guarantee that it will not stay unconsumed in your home for remotely that long!
