Zest up your meal with this rustic Bhajanee Thalipeeth and give an instant nutritional boost to your body... This nutritional dense gluten-free flatbread would rejuvenate your whole body and do relish it with a dollop of hot melted ghee. or butter with a nice dip..A sip of plain butter milk in between will ease out the munch and spruce up the whole meal..
Here comes one of the captivating dishes from the MAHARASHTRIAN CUISINE which marks the pride of vast colossal culinary history of India. It is Bhajane Thalipeeth, a much adored dish in the cities of Maharashtra for its versatility, is a power packed protein food which you can rely on for your nutrition at any part of the day.
List Of Contents:
1. Bhajanee Thalipeeth
2. An Introduction On Thalipeeth
3. A Word On Bhajanee Flour
4. Bhajanee- An Intrinsic Part Of Maharashtrian Staple
5. Simple Serving Ideas That May Help
6. An Inference On Indian Epicureans
7. Ingredients Required To Make Bhajanee Thalipeeth
8. Step Wise Directions To Make Traditional Bhajanee Thalipeeth
9. Tips You Can Make Use Of
10. Nutritional Value
11. Faqs
12. Befitting Accompaniments
An Introduction On Bhajane Thalipeeth:
Just a wild play of the regular Indian condiments that comes arm in arm with an interesting twist at the end amidst a fantabulous presentation marks the identity of dishes from Maharashtra, and this makes it so exceptional and unique of its own kind. Bhajane Thalipeeth is one such interesting dish from the Marathi cuisine, which is mildly spiced, multi flavored and satiating.
A Word On Bhajanee Flour:
Moreover, it is wholesome and nutritious that provides energy for the whole day. Made of a multigrain flour which is commonly called as Bhajanee, is prepared by grinding dry roasted pulses, cereals, grains, legumes and spices. Basically, the flour includes bajra, jowar, wheat, rice, chana, urad, coriander, cumin and carom wherein the ingredients may have inclusion or exclusion of some items as the dish may slightly vary according to its region, as any dish would naturally have its regional influence.
Bhajanee - An Intrinsic Part Of Maharashtrian Staple:
For example we can see distinctive variations between the versions of Maharashtra, Karnataka and Goa though the basic version remains the same and we can see the difference in the bhajanee flour obviously that may cause variations in taste, flavor and even color. While some versions may include Matki and masoor dal yet other versions may opt for moong and urad dals. But almost all the Maharashtrian households will have this Bhajanee ( multigrain flour) in bulk as an essential staple in their pantry.
With this multigrain flour as a base, certain vegetables and spices are added to spruce up this dish further. For example, onion, bottle gourd and coriander leaves are the basic vegetables required, but you can make it more nutritious by adding all other vegetables most of which we use regularly in our day today cooking like carrots, beetroot and radish while cucumbers, bottle gourds and pumpkin give best results. Greens play a major role in Bhajanee Thalipeeth and mostly greens like spinach, fenugreek, coriander and curry leaves are added in common and any chopped greens would enhance the overall flavor of Bhajanee Thalipeeth. Spices like cumin, carom and coriander seeds add a flavorful punch to Thalipeeth making it all the more delectable.
Simple Serving Ideas That may Help:
Serving this dainty delight is yet another lucrative aspect because it makes anyone fall for the dish at the very sight of it. It is very tempting to see circular crumbly Thalipeeth with crispy golden brown spots embedded with the partially visible vegetables accompanied with a perfect dip like curd, yogurt, thecha or lashun chutney. A dash of butter melting over sizzling hot Bhajanee Thalipeeth just in front of your eyes with the alluring aroma of well cooked multigrain flour is indeed a feast to all your senses in one go.
An Inference On Indian Epicureans:
It would not be an exaggeration if I say that Indian Cuisine has been creating culinary maestros since ages unknown. Owing to the connoisseurs' creativity, cooking sense, passion, swiftness, nuances and adaptability, this vast unfathomable Indian cuisine is constantly on an endless journey towards wellness and grandeur which started several centuries ago. And each and every authentic dish that comes from every nook and corner of the country is a culinary masterpiece and a minor contribution to the perpetual expedition. And this evokes great pride, gratitude and sense of responsibility in our minds to take it forward to the next generation.
Bhajane Thalipeeth is one such marvelous example of a classic masterpiece which is not only delicious but also highly nutritious. In this fast paced life, we hunt for dishes that are simple, tasty and yet healthy and undoubtedly this Bhajanee Thalipeeth would fall under this category.
Do check out this recipe of Bhajanee Thalipeeth which can be made within few minutes at home with just a handful of ingredients:
Ingredients Needed To Make Buttery Rich Bhajanee Thalipeeth:
Jowar Flour-
Step Wise Directions To Make Traditional Bhajanee Thalipeeth:
Take a large bowl and add the measured quantities of jowar flour, wheat flour, rice flour and gram flour along with one or two pinches of turmeric powder. Add a quarter cup of soaked poha and mix altogether. Drop in the chopped onion, spinach and the coriander leaves along with some grated bottle gourd. Take a small blender and tip in a few garlic cloves, a teaspoon of carom seeds, cumin seeds and coriander seeds and blitz for a pulse ot two to make a coarse powder out of it and add it to the dough. Now add the chopped onion, coriander leaves and grated bottle gourd and make a smooth dough by adding water little by little. Let the dough be similar to that of a roti dough. Tip in a little oil or ghee finally and knead for a minute or two.
Take a small portion from the dough and roll it your hands like a ball. Place it over a damp white muslin cloth over a chakla (rolling board) and flatten it with your fingers on the muslin cloth. Spread it evenly in the shape of a roti and try to make it reasonably thin at all sides. Place a bowl of water by your side, and dip your fingers now and then for a smooth press. when it is ready, just make two or three random holes using your index finger.
Heat a tawa and spill in a little oil and when it is heated, just topple over the muslin cloth on the tawa and just lower the flame to medium mode. Pop the lid on and let it get cooked for a minute or two and open the lid and just flip to the other side. Tip in a teaspoon of oil at the holes and let it get roasted for a while. When both the sides are cooked up and get crispy, just take it out and repeat the process with the remaining dough.
Tip in a little butter over hot Thalipeeth and serve it with thecha or hari mirch ka achar.
Tips You Can Make Use Of:
* Traditionally Thalipeeth is being made in cast iron tawa as it gives the best result and it is good for health too. Unlike roti, chapathi, kulcha or naan, it is a bit hard and quite rugged as we add different grains in the flour and you will get a bhakri kind of finish with a thicker base.
* You can make this Bhajanee at home or you also buy multigrain flour from stores in case you cannot prepare it at home. But it is really worth taking the effort and storing in your pantry as you can use it as a multipurpose flour for several dishes. Moreover, nothing can match the flavor of home made flour.
* You can even add a cup of curd to bind the dough for a tangy taste and softness.
* Red chutney also makes a good accompaniment for Thalipeeth next to thecha (pounded green chilies with garlic) and peanut powder chutney.
* Gourds like ash gourd can also be added to make Thalipeeth and tender bottle gourds are grated with the outer skin and used to make Thalipeeth at some parts of Maharashtra.
Faqs:
1. Shall we add leftover rice with Thalipeeth?
yes, of course. You can make use of leftover rice while you make Thalipeeth with some shredded carrots or bottle gourd. And if you make it exclusively with multigrain flour it is called Batache Thalipeeth.
2. What are the other varieties of Thalipeeth?
There are more than hundred varieties of thalipeeth and to name a few we have Lauki Ki thalipeeth, Dhapate Thalipeeth, Methi thalipeeth, Makyache Thalipeeth and Palak Thalipeeth.
Some Accompaniments That May Befit Thalipeeth:
1. Thecha
2. Butter, pickle (any) and yogurt would suffice for any thalipeeth.
3.. Chutney varieties like Kanda Kairi Chutney, Coriander mint chutney, tomato chutney or peanut curd chutney are wonderful choices.
4. Curries like palak chicken, lauki kofta curry
4. Raitas like Tadkae wala raita or koshimbir
5. Shepuchi Bhaji and makal patal bhaji
Bhajanee Thalipeeth Is:
1. Crusty
2. Rugged
3. Thick and robust
4. Multi-layered
5. Highly nutritious
Ingredients
Directions
Take a large bowl and add the measured quantities of jowar flour, wheat flour, rice flour and gram flour along with one or two pinches of turmeric powder. Add a quarter cup of soaked poha and mix altogether. Drop in the chopped onion, spinach and the coriander leaves along with some grated bottle gourd. Take a small blender and tip in a few garlic cloves, a teaspoon of carom seeds, cumin seeds and coriander seeds and blitz for a pulse ot two to make a coarse powder out of it and add it to the dough. Now add the chopped onion, coriander leaves and grated bottle gourd and make a smooth dough by adding water little by little. Let the dough be similar to that of a roti dough. Tip in a little oil or ghee finally and knead for a minute or two.
Take a small portion from the dough and roll it your hands like a ball. Place it over a damp white muslin cloth over a chakla (rolling board) and flatten it with your fingers on the muslin cloth. Spread it evenly in the shape of a roti and try to make it reasonably thin at all sides. Place a bowl of water by your side, and dip your fingers now and then for a smooth press. when it is ready, just make two or three random holes using your index finger.
Heat a tawa and spill in a little oil and when it is heated, just topple over the muslin cloth on the tawa and just lower the flame to medium mode. Pop the lid on and let it get cooked for a minute or two and open the lid and just flip to the other side. Tip in a teaspoon of oil at the holes and let it get roasted for a while. When both the sides are cooked up and get crispy, just take it out and repeat the process with the remaining dough.
Tip in a little butter over hot Thalipeeth and serve it with thecha or hari mirch ka achar.
