Name: Bhajani Thalipeeth
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cup Thalipeeth Bhajani Flour, store-bought or homemade multigrain roasted flour; 1 Onion, very finely chopped; ½ cup Coriander Leaves, generously chopped; ½ tbsp Green Chili Pepper, crushed together; ½ tbsp Garlic, crushed together; ½ tsp Ground Turmeric; ½ tsp Red Chilli Powder; 1 tbsp Sesame Seeds, white til; ½ tsp Carom Seeds, ajwain; 1 tsp Salt, to taste; ½ cup Water, warm, adjust as needed; 3 tbsp Cooking Oil, for roasting

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

In a large mixing bowl, combine the Bhajani flour, finely chopped onion, fresh coriander, green chilli-garlic paste, turmeric, red chilli powder, sesame seeds, ajwain, and salt.
Mix the dry ingredients well with your hands, massaging the onions so they release their moisture.
Gradually add warm water and knead to form a soft, pliable dough. It should be softer than chapati dough but firm enough to hold shape.
Wet a clean muslin cloth (or a piece of butter paper/banana leaf) and place it on a flat surface.
Take a large lemon-sized ball of dough. Wet your fingers with water and gently pat/press the dough outward on the cloth to form a flat, round disc (about 6 inches wide).
Using your index finger, make 3-4 small holes in the center and sides of the flattened dough.
Heat a tawa on medium flame. Grease it with a little oil.
Carefully lift the cloth and invert the Thalipeeth directly onto the hot tawa. Gently peel off the cloth.
Pour a few drops of oil directly into the holes you made and around the edges. Cover with a lid and cook on medium heat for 2 minutes.
2 min
Remove the lid, flip the Thalipeeth, and roast the other side uncovered until deeply golden, crusty, and crisp.
Serve smoking hot.

How to tell it's done

Very hearty and rustic. The exterior boasts a dark, crusty, and grainy crunch, giving way to a soft, deeply savory, onion-laced chewiness.

Getting it right

Tip

Making holes in the Thalipeeth ensures that the oil seeps in and cooks the multigrain flour deeply and evenly, resulting in a perfectly crisp center.

What to serve it with

A substantial start to the day. Serve immediately with a generous dollop of white butter (safed makhan) and spicy thecha.

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