How To Make Thalipeeth Bhajani Peeth/Flour at Home | Bhajani Peeth Recipe.

Bhajani-Peeth-Thalipeeth-Vada

Hello friends Manjiri’s Foods welcomes you all,

In my last post I have explained why it is important to have breakfast and what happens if we don’t have a healthy breakfast in the morning.

Today I am going to tell you how to make a multigrain flour; popularly known as “Bhajani Peeth” or “Bhajani” from which we can prepare variety of healthy breakfasts.

Thalipeeth Bhajani is a very healthy multigrain flour mix, a handy breakfast mix in most of the Maharashtrian households. You can make many nutritious snacks in minutes, if you have this multigrain flour. Apart from making Thalipeeth, this Bhajani can also be used to make to snacks like Kothimbir Vadi, Bhajani Vada, baked multigrain crackers etc. 

Thalipeeth Bhajani recipe is made in lots of variations too. The grains used may vary from region to region or even from household to household. You may change the amount of some of the ingredients depending on your taste and availability.

This Bhajani flour is usually prepared in bulk and can be stored in an airtight container. Later it can be used to make variety of snacks when and as required. Especially Thalipeeth is made from this mix flour. The best part is, these Thalipeeths doesn’t even require a side dish.

Cuisine: Maharashtrian

Servings: 500 grams flour.

Preparation: 10 minutes

Cooking Time: 30-45 minutes

Type: Breakfast

Served with: Curds, Pickle, Ghee.

Along with the flour I have prepared Thalipeeth and Bhajani Vada also.

Ingredients

I have made Bhajani Peeth or flour in bulk. Here I am giving you the small measurements for the recipe. You can double it according your requirement.

Bhajani Flour:

1. Rice: Two bowls
2. Chanadal/Bengal Gram: One bowl
3. Urad Dal: 1/4th Bowl
4. Sabudana/sago: 1/4th Bowl
5. Coriander Seeds: Four tea spoons
6. Cumin Seeds/Jeera: Four tea spoons

Bhajani-Peeth-Ingredients

Method

• Dry roast above ingredients one by one on low to medium flame.
• Roast till they are light brown and crisp. Do not burn.
• Cool them completely and grind them in a mixer to fine powder.
• If you are making Bhajani in bulk then grind it in flour mill.
• Cool the flour completely and store it in an air tight container. 
• If stored properly it can be used for 3-4 months.

Ingredients for Bhajani Thalipeeth and Bhajani Vada

1. Bhajani Flour: One bowl
2. Red chili powder: Two tea spoons/as per spiciness
3. Salt: As per taste
4. Jeera: Half tea spoon
5. White Sesame: one tea spoon
6. Sugar: One tea spoon (Optional)
7. Coriander leaves: Four tea spoons chopped
8. Turmeric: 1/4th tea spoon
9. Hing/Asafoedata: one pinch

Method:

Thalipeeth:

1. In a mixing bowl add one bowl Bhajani flour and all the ingredients. Add water slowly and mix it to form a loose dough. 
2. Make equal sized balls from the dough.
3. Take a parchment paper/banana leaf/aluminum foil and apply oil to it.
4. Take a dough ball and pat it using you finger and palm to make a round shape. Make as thin as possible.
5. Heat a tawa and put thalipeeth on it. Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till the base is golden and crisp.
6. Turnover and continue to cook the second side also. 
7. Remove and serve thalipeeth hot with curds or pickle. It can be served with some butter on top too. Usually, Bhajani thalipeeth doesn’t require any side dish.

Bhajani Vada:

1. For making Bhajani Vada take a small portion of the dough and press in the shape of a small vada.
2. Heat the oil in a kadai. Put the pressed vada in hot oil and fry by turning in between.
3. You can have these vadas plain or with chutney.

How To Make Thalipeeth Bhajani Peeth/Flour at Home in Step by step photos.

Roasting-Rice

Dry roast Chana dal till it becomes light brown and crisp.

Roasting-chanadal

Dry roast Urad dal till it becomes pink and crisp.

Roasting-urad-dal

Dry roast Sabudana till it becomes crisp and swollen.

Roasting-sabudana

Dry roast coriander seeds till they become crisp and light brown.

Roasting-coriander-seeds

Roasting-jeera

Put the roasted ingredients on paper so that moisture escapes and crispiness of the ingredients remains intact.

Roasted-ingredients

Making Bhajani Thalipeeth

In  a mixing bowl mix bhajani flour and other ingredients. Prepare the dough by adding water slowly.

Thalipeeth-mix

Take a ball sized dough and pat it on aluminum foil.

Thalipeeth

Heat tawa, sprinkle oil and put the thalipeeth and cook it on medium flame.

Thalipeeth

Making Bhajani Vada

In  a mixing bowl mix bhajani flour and other ingredients. Prepare the dough by adding water slowly. Make very loose dough.

Bhajani-Vada-Dough

Dough

Patting-vada

 Fry in hot oil till it cooks. Serve hot with chutney.

Frying-vada

Bhajani-Vada

Faqs…:

Steamed Kadabu

Dodaka Bhaji or Ridge Gourd Gravy

Poha Bisibele Bhat

Tomato Rice/Bhat

Tambittu ladoo recipe

I would be glad to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me on manjirisfoods@gmail.com 

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