- Main Course
- Sweet Treats
- Culinary Tips
Yields about 3 thalipeeths of 6 inch diameter
- 2 cups bhajani flour,
- approx. 3/4 cup water,
- 2 tsp black Maharashtrian masala,
- 2 tsp red chili powder,
- 1 tsp turmeric powder,
- 1/4 tsp asafoetida,
- lots of coriander/cilantro,
- 2 small onions/1 medium onion,
- salt to taste,
- some oil.
- Chop onions into medium pieces. Chop cilantro. Combine bhajani flour, chopped onions, cilantro, salt, turmeric, chili powder, black masala, asafoetida and 2 tsp oil.
- Add water gradually and keep mixing to form a smooth pliable dough.
- Divide the mixture into equal sized balls.
- Take 1/4 cup water in a small bowl. On a greased plastic sheet/paper, place a ball in the center. Start working with your fingers to flatten the ball. Dip fingers in water occasionally to keep the mixture from sticking to your hands while spreading. Form a thin disc of even thickness. Try to smoothen out the surface by gently patting all over.
- Spread 2 tsp oil over the heated griddle.
- Lift plastic sheet, gently flip the thalipeeth over the heated griddle, loosen the edge to let it come off easily from the sheet and stick to the griddle staying intact.
- Cover the griddle for 2 minutes keeping the heat on medium. The bottom side becomes crisp and brown. Turn and let the other side cook too.
- Remove and serve with a dollop of homemade butter/ghee, and/or any pickle, yogurt or sour cream .
Tips and Variations:
1)Variation: To increase the nutritional value of the recipe and make it even more zesty, add one or more of these vegetables: chopped green onions, red/green peppers, leafy vegetables like spinach, grated carrots, raddish etc.