Thalipeeth

A very popular Maharashtrian breakfast or a snack dish.

This is made of flour made from roasting different grains and lentils and also a few spices. This flour can be made in large quantities and stored in a cool place so it can be used whenever required.

The flour is made of three cups of rice, one cup of whole wheat, 1 cup sorghum or jowar, 1/2 cup each of split bengal gram and split black gram, 1/4 cup cumin seeds, 1/4 cup coriander seeds, all roasted till they leave an aroma and ground  together to make a fine flour. 

 This is used to make the famous chakli and the vada eaten with chicken curry. The thalipeeth tastes best with a blob of home made white butter! Then you can also savour the thalipeeth and vada  with pickle, chutney, spiced green chillies and curd. The choice is yours.

Method

Take in a wide flat, vessel ( we call it paraat), two cups of the bhajni flour and mix salt, chilli powder, two onions chopped into small pieces, lots of fresh chopped corinader. Make it like we would make chapati dough. Make a equal sized balls and in a non stick pan, smear some oil, spread the dough ball like flat bread, make holes in the centre like in the picture, put little little oil in each hole, cook covered, flip when the aroma comes, see that one side is golden crisp brown, cook it the same way on the other side and serve hot.