‘Bhajani’ is key ingredient for making delicious thalipeeth. Traditionally ‘bhajani’ is prepared by roasting various whole grains and grinding them in a grinding mill. In this recipe I have made something similar to ‘bhajani’ by roasting couple of flours. I cannot assure you real authentic taste this way but it tasted really good and close to the one made by my mom. For those who don’t have ‘bhajani’ available and looking for a quick alternative, this recipe might help.
- Cucumber – 2
- Green chilies – 3
- Cloves of garlic – 5
- Some fresh coriander leaves
- Turmeric powder – ½ tsp
- Salt to taste
For making quick ‘Bhajani’, you will need;
- Wheat flour – 1 and ½ cups
- Gram flour (besan) – ¾ cup
- Rice flour – ½ cup
- Coriander seeds – 1 tbsp
- Cumin seeds –2 tsp
(Use Jowar flower also if available)
How to make Kakdi Thalipeeth?
- Dry roast coriander and cumin seeds on low heat until you smell nice aroma.
- Grind them in a mortar and pestle into a fine powder.
- Mix all flours together and dry roast on medium heat until flour changes its color to light brown. Make sure you don’t burn it. Keep stirring flour continuously.
- Switch off the heat and transfer flour to any bowl and allow it to cool down completely. Add freshly ground coriander and cumin powder.
- Mix and ‘thalipeeth bhajani’ is ready. Keep it aside.
- Now dry roast green chilies and cloves of garlic on low heat until they get some brown dots.
- Add into mortar and pestle along with some fresh coriander. Grind them to a coarse paste.
- Grate cucumbers and add salt to taste. Mix well and let it rest for 5 minutes. It will release some water which is enough to make dough.
- Now start adding little ‘bhajni flour’ at a time and keep kneading the dough. Dough should be soft and tacky.
- Now make 5 equal sized balls out of dough.
- There are couple of ways to make thalipeeth. Place the cotton cloth (e.g. handkerchief) on rolling board. Sprinkle little water to make it wet. Place one ball and flatten it with wet hands. Keep the thickness medium (not very thin or thick). In a pan spread 1 tsp of oil. Lift the cloth with its lower corners along with thalipeeth and transfer to a hot pan, thalipeeth facing downwards. Put few drops of water on cloth and press your finger tips all over it gently. This will help to detach cloth from thalipeeth. Then slowly remove cloth from thalipeeth. Cover pan and increase the heat. Allow it to cook until edges turn light brown and it starts to leave sides of pan. Due to covering, it will cook a bit from front side too. Flip and cook from other side. This is my mom’s way of making thalipeeth.
- Another way is to use plastic bag. Place plastic bag onto a rolling board. Sprinkle little water and roll thalipeeth or flatten it with wet hands. Remove it from plastic bag and transfer to a hot griddle. Instead of plastic bag, you may use aluminium foil.
- Last way is to make it directly on pan. Reduce the heat and flatten the ball onto pan itself. It needs little bit practice. I usually flatten it a bit on my palm first and then transfer to a pan and again flatten it with wet hands. You need to be careful while working on hot pan. This is how I make thalipeeth. As I am used to it, I feel comfortable doing this way. But it is quite risky if you are beginner. So be careful.
- Roast thalipeeth nicely from both the sides.
- Serve hot with plain yogurt or loni (homemade butter whipped up from fresh cream) or any usal.
If you wish to make ‘bhajani’ from whole grains, here is recipe;
- Jowar grains – 2 cups
- Whole wheat grains – 1 cup
- Rice – 1 cup
- Chana dal – ½ cup
- Urad dal – ½
- Coriander seeds – 2 tbsp
- Cumin seeds – 1 tbsp
Dry roast all above grains separately and grind them in a grinding mill. Now you can use this ‘bhajani flour’ to make different kinds of thalipeeth like kakdi thalipeeth, palak thalipeeth etc. Do give it a try and let me know how you like it. Enjoy and have a great weekend!