Thalipeeth (Maharashtrian Multigrain Flatbread)

Every Maharashtrian household has its own bhajani – a flour of roasted grains and lentils. Mixed with onion, chilli and spices and patted directly onto the pan, it becomes thalipeeth: crisp outside, soft inside, with a deep roasted flavour. Our quick version mixes flours you can find easily.

Video by Your Food Lab on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 25 min
• Vegan
• Famous in Maharashtra

Ingredients

• Quick bhajani: 100 g jowar flour, 50 g rice flour, 50 g besan, 50 g whole wheat atta (or bajra flour), 2 tbsp urad flour – all dry-roasted together until lightly golden
• 1 tsp cumin, 1 tsp coriander powder, ½ tsp turmeric, 1 tsp red chilli powder, 1 tsp salt
• 1 onion, finely chopped
• 2 green chillies, chopped
• 3 tbsp coriander, chopped
• 1 tbsp sesame seeds
• water
• oil
• butter or yogurt to serve

Method

1. Mix the roasted flour, spices, onion, chilli, coriander and sesame. Add water little by little to make a soft dough.
2. Grease a cold pan or a sheet of baking paper. Pat a ball of dough into a thin round with wet fingers and make 4–5 holes in it.
3. Put on medium heat (or flip the paper onto a hot pan), drizzle oil into the holes and around, cover and cook 3–4 minutes.
4. Flip and cook 2 minutes until crisp and golden.
5. Serve hot with a dollop of white butter, curd or thecha.

Tip: Make a jar of the roasted flour mix – it keeps for a month and thalipeeth is then ready in minutes.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.