MyMusingsSangSpeak-Pet Puja - Thalipeeth

Thalipeeth

Thalipeeth is a very inetersting Maharashtrian delicacy, can be eaten as a snack or whole meal. It is multigrain recipe full of nutrition and also a lip smacking, tasty dish. Thalipeeth can be made in many different ways - you can mix different flours available in the kitchen or you can mix different grains, wash and roast after drying and grind them to form a multigrain flour mix (this is the bhajni thalipeeth). Thalipeeth essentially has lots of onion and fresh coriander in it lending it that unique taste. You can make varieties of thalipeeth by using leafy vegetables of your choice. Even if you do not have all the various flours at home, you can dish out a delicious thalipeeth with just three flours, that of wheat, Bengal gram and shorghum or rice.

I remember the yummy thalipeeths made by my mother, grandmother, aunts and other relatives. Each one tasted different yet delicious. One more memory associated is of the thalipeeth that was eaten during childhood on the cart that sold homemade Maharashtrian delicacies near Nataraj Theatre in Dr Madhumalati Gune Hospital compound in Deccan area of Pune.

Ingredients

Wheat Flour - 2 cups

Shorghum(Jowar) Flour - 2 tablespoons

Gram Flour - 2 tablespoons

Rice Flour - 2 tablespoons

Bajra(Pearl Millet) - 2 tablespoons

Corn (Makki/Kanees) Flour - 2 tablespoons

Onion - 1 large (finely chopped)

Fresh Coriander - 1 cup full, finely chopped

Cumin Powder - 1 teaspoon

Coriander Powder - 1 teaspoon

Red Chilly Powder - 1 teaspoon

Turmeric - 1 teaspoon

Sesame seeds - 2 teaspoons

Salt - As per taste

Oil/Butter - 2 tablespoons

Water - As per requirement

Method

Mix all the flours, finely chopped onion and fresh coriander along with all spices powders and knead flour by adding enough water. The dough should be soft. Set aside for about two hours. For making thalipeeth, soak a napkin in water and wring it well. Spread the soaked napkin on a surface and place a fistful of thalipeeth mixture. Dip your fingers in water and tap lightly on this mixture to spread it evenly. Heat a pan and pick this napkin and place the thalipeeth on the hot pan, remove the napkin. Apply oil or butter to the thalipeeth and cover with a lid, allow to cook for about 2 minutes and then filp on to the other side for even cooking. Remove when it is browned well on both sides. Now, repeat the same with the remaining dough.

Thalipeeth is to be served while it is hot and tastes good with homemade butter, curds and matkichi usal. You can serve it with pickles and chutneys too.