Maharashtrian Bhajani Thalipeeth

Savoury Maharashtrian flatbreads made with roasted multigrain bhajani, onion, coriander and spices, patted by hand and cooked on a tawa.

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This editorial recipe follows the customary Maharashtrian bhajani-thalipeeth method: a roasted grain-and-legume flour blend is mixed with onion and spices, hand-patted rather than rolled, and browned on a griddle. It is a researched home-cooking formulation and has not been claimed as kitchen-tested.

Ingredients

• 300 g prepared thalipeeth bhajani (roasted multigrain flour blend)
• 150 g red onion (finely chopped)
• 25 g fresh coriander leaves (finely chopped)
• 2 small green chillies (finely chopped)
• 0.25 tsp ground turmeric
• 0.5 tsp cumin seeds
• 0.5 tsp coriander seeds (lightly crushed)
• 0.5 tsp red chilli powder (optional)
• 1 tsp fine salt
• 240 ml warm water (add gradually; up to 40 ml may remain)
• 3 tbsp neutral oil (for greasing and cooking) (divided)

Step-by-step method

1. Put the bhajani, turmeric, cumin, crushed coriander seeds, chilli powder if using and salt in a wide bowl. Stir until the spices are evenly dispersed.
2. Add the onion, coriander leaves and green chillies. Rub and toss them through the flour so the onion pieces are separated and lightly coated.
3. Pour in 200 ml of the warm water a little at a time, mixing by hand. Add only enough of the remaining water to make a soft, moist dough that holds together without flowing.
4. Cover the bowl and rest the dough for 10 minutes so the bhajani hydrates. If it feels crumbly after resting, knead in water 1 tablespoon at a time.
5. Divide the dough into 8 equal balls. Lightly oil a square of baking paper, a banana leaf or a damp clean cloth for shaping each flatbread.
6. With wet fingertips, pat one ball into a 14–15 cm round about 4 mm thick. Make a small hole in the centre; this helps the oil reach the middle during cooking.
7. Heat a tawa or heavy frying pan over medium heat. Invert the shaped thalipeeth onto the pan, peel away the liner, and drizzle about 1 teaspoon oil around the edge and into the centre hole.
8. Cover and cook for 2–3 minutes until the underside is browned and the surface no longer looks wet. Flip carefully and cook uncovered for another 2–3 minutes until browned in spots and cooked through.
9. Repeat with the remaining dough, regulating the heat so the flatbreads brown without scorching. Serve the thalipeeth hot.