It was just past the local lunch time and the bustle had died down as we entered. We ordered the traditional Thalipeeth which is made with a special flour called Bhajani flour and served with a pat of butter. Occasionally, a vegetable and chutney may accompany this spicy flatbread, and here it did.
At home, I generally make Sabudana (Sago) Thalipeeth, as Bhajani flour is not easy to come by, and I don't have a good mixie. I also like to mix it up and experiment, and make Thalipeeth with other ingredients that I have handy in the pantry.
11/2 cup atta + more for rolling
1 cup rice, cooked
1/4 tsp zeera (cumin)
1/2 tsp dhania powder (coriander seed powder)
1/4 tsp haldi (turmeric)
1/2 tsp lal mirch (red chili powder)
1/2 tsp chaat masala
Salt to taste
1 tsp oil
Water as needed
Ghee as needed (clarified butter)
- Sift the flour, masalas, and salt together in a mixing bowl.
- Add the rice and oil, rub together with your hands to blend into the flour mix.
- Use enough water to make a soft dough.
- Set aside for at least half an hour.
- Divide the dough into equal parts, each about the size of a lemon, roll into a ball.
- Place some flour on a work board, flatten one ball of dough onto it.
- Sprinkle a little flour on the top.
- Now using you fingers, rotate the dough as you flatten it further until it is 1/6 " thick.
- Repeat for all the dough. Heat a griddle.
- Reduce heat to medium-high, then place a prepared thalipeeth on it. Cook evenly on each side.
- Apply ghee on both sides, then place in a warmed tea towel till ready to serve.
- Repeat for all the thalipeeth.
Good to Know:
- Thalipeeth tastes great with a Chutney and Yogurt.
- Here we enjoyed it with Tomato Peanut Chutney: Ver 2.0.
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