Thalipeeth was and still is among one of my favourite snacks...I remember the times when my Mother used to make these for me.. I used to love sampling even the dough, so tasty!
The ready Thalipeeth, hot off the stove, would be served with a dollop of fresh home made butter. I would eat it with just the butter or for variation with yogurt or sometimes ketchup..
So this Sunday I made Thalipeeth... lucky for me I got the bhajaNi (flour mix). I had searched for it in the Indian Store here , but no go. I even contempleted making the bhajaNi, but that meant grinding which is not an easy task when u don't have the heavy duty grinders as in the home land. But for those who want to make the mix just follow the recipe below :
The proportions given in RUCHIRA- the cook book are as follows :
4 cups Bajri
2 cup Jowar
1 cup Urad dal
1 cup Chana dal
1/2 cup Wheat
1/2 cup Rice
Roast all the daals, wheat and rice let it cool down. Grind it to a fine powder. Bhajani is ready.*Pour some hot water on the Jowar and roast it on low fire.The Thalipeeth will become crisp.
A word of caution : Bajri becomes bitter if kept for a long period.
In the Indian stores out here we can easily get Jowar/ Rice/wheat/Besan . So here is an alternative to the traditional flour, and a quick one too:
1 cup of Jowar Flour
1 cup of Rice Flour
1/2 cup of Besan
1/2 cup of Wheat flour
Jeera and Corriander powder
1 Onion Finely chopped
1 spn. Red chilli powder /3-4 green chilies finely chopped (vary as per individual taste and liking)
Salt to taste
1/2 sp. Turmeric
A Dash Asafetida
Take all the above 4 flours in a plate.Heat some oil(3 spoons) pour it on the mixture of the flours.(Mix it with a spoon as it is hot). Add the remaining ingredients and mix the dough well.Make small balls and pat the thalipeeth using the palm, here I used a smooth polythene (a lays chips bag cut open), applied a bit of oil, so that the dough would not stick to the sheet . Do not pat it too thin, then bore a hole in the middle and roast with some oil on the Tawa. It does eat up a good bit of oil, but that gives it a wonderful appetising smell and texture and taste. Serve hot with a dollop of butter.