Thalipeeth is a multigrain Indian bread. It is made from Bhajani. Apart from bhajani thalipeeth, ‘sabudana thalipeeth’ is prepared during fasts. Thalipeeth can be prepared from leftover Dal, vegetables also. Thalipeeth can be eaten anytime of the day; for breakfast, lunch, brunch, snack or in dinner.
I still remember my childhood days, when my Aaji use to make delicious Bhajani Thalipeeths and serve it hot with “Lonyacha Gola” (home made butter).
Ingredients:
2 cup Bhajani
1 cup finely chopped onion
1 tsp red chili powder
¼ tsp turmeric powder
¼ tsp asafoetida
2-3 tbspns oil
Water for kneading
salt to taste
Oil for shallow fry
Preparation:
Take bhajani in a vessel.
Add finely chopped onion, red chilly powder, turmeric powder, asafetida, oil, salt and mix it well.
Add water to the mixture
Knead the mixture to make dough.
Make 3-4 equal size balls of the dough
Take a non stick fry pan and grease it with oil
Place the ball on the pan
Gently press the dough to make it flat and give it round shape
Make a hole in the centre and 4 holes in each quadrant to pour oil in it.
Place the pan on medium flame
Cover thalipeeth for 2-3 minutes
Now change the side and again cook it for 2-3 minutes
Serve it with butter (Loni) or curd
Note : You may add coriander to enhance the taste.
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