Bhajaniche Thalipeeth – Marathi Recipe

Instructions

• In a dish take bhajani.
• Wash poha really good and soak it for just 5 minutes.
• Crush poha with hands and add in bhajani.
• You can also add leftover rice in place of poha. Or you can completely skip it.
• Add turmeric powder, ajwain, red chili powder, coriander powder, cumin seeds, onion, salt, garlic-green chili paste, coriander leaves and mix everything well together.
• You can skip onion if you don’t like.
• If you don’t want your thalipeeth pungent then you can skip garlic-green chili paste too.
• Add a little water at a time and knead dough of medium consistency.
• The dough should neither be too stiff nor too soft.
• Take a wet clean napkin or handkerchief.
• Spread it and sprinkle some water.
• Spread few white sesame seeds at the base and put a ball of dough on it.
• Dip your hand in water and spread thalipeeth.
• When thalipeeth is rolled, make it even with the help of your palm.
• Make some holes on the thalipeeth.
• Heat up a pan on medium heat.
• Spread a little oil on it.
• Lift the cloth and transfer it on the pan.
• Add some oil on and around the thalipeeth.
• Cover and cook thalipeeth for about 2-3 minutes.
• After about 2 minutes of cooking lift the lid and let the thalipeeth cook for another 3-4 minutes.
• Flip the thalipeeth over and cook for another side for about 4-5 minutes on medium heat.
• When thalipeeth is roasted well from both the sides take it off into a plate.
• Bhajaniche thalipeeth is already.
• You can have thalipeeth with curd or pickle or chutney.
• You can make 3 medium size thalipeeth form 1 1/2 cup bhajani.