Thalipeeth : How to make Thalipeeth? How to make Bhajani for Thalipeeth | Thalipeeth Recipe | थालीपीठ : थालीपीठ कैसे बनता है?

Thalipeeth Recipe

To make Thalipeeth, a special flour mixture called Bhajani is used. Bhajani for thalipeeth is made by grinding together different types of grains, such as rice, wheat, millet, jowar, and lentils. This flour mixture is then combined with finely chopped onions, coriander leaves, green chilies, cumin seeds, turmeric powder, and salt. Some variations of Thalipeeth also include the addition of grated vegetables like carrots or bottle gourd.
Traditionally, Thalipeeth is cooked on a tawa or non stick pan with some oil or ghee  or white butter until it turns golden brown and crisp on both sides. It is served hot with a dollop of butter, yogurt, or chutney or lentils mix subji. Thalipeeth is often enjoyed as a breakfast or snack option.
Thalipeeth is not only delicious but also nutritious due to the combination of various grains and lentils used in its preparation. It is rich in dietary fibre, vitamins, protein, and essential minerals. This traditional dish showcases the diverse culinary heritage of India and is enjoyed by people across different regions.

How to make Thalipeeth : 

Step by Step guide for making thalipeeth

Required Ingredients for thalipeeth:

  • 1 cup Bhajani flour (a mixture of rice, wheat, jowar flour, chickpea flour, urad dal flour)
  • 7-8 Garlic
  • 7-8 green chilies, finely chopped
  • 2 tablespoons fresh coriander leaves, finely chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Water for kneading
  • Oil for cooking

Steps to follow for making thalipeeth:

  • At first, in medium heated pan, toss the green chillies and garlic with 1/2 tablespoon of oil then keep aside to make it cool. make a fine paste of green chilly and garlic in grinder.
  • In a mixing bowl, combine the Bhajani flour, paste of green chilies and garlic, coriander leaves, cumin seeds, turmeric powder, and salt. Mix well.
  • Gradually add water to the mixture and make a hard dough. The amount of water required may vary, so add it gradually until you achieve the right consistency. make sure you will make thalipeeth  dough tough enough.
  • Then, divide the dough into small small portions. Take one portion and flatten it between your palms to make a round shape disc. Alternatively, you can use a cotton cloth or greased plastic sheet or banana leaf to flatten the dough. Easiest way is to make with cotton cloth, for that you need to flatten dough over cloth and though roller you can make it thin. 
  • Heat a tawa or a flat pan over medium heat and grease it with oil.
  • Carefully transfer the flattened Thalipeeth onto the hot tawa. Make small holes on the surface using your fingers or the back of a spoon. This will help it cook evenly.
  • Drizzle a little oil around and over the Thalipeeth and cover the tawa with steel plate and cook for a few minutes until the bottom turns little golden brown.
  • Flip the Thalipeeth to the other side and cook until that side is also same golden brown.
  • Remove the cooked Thalipeeth from the tawa/pan and repeat the process for the remaining portions of dough.
  • Serve it hot Thalipeeth with white butter, yogurt, or chutney of your choice or with lentils vegetables.