Thalipeeth Bhajani – Marathi Recipe

Instructions

• Heat up a pan on medium heat.
• Add wheat and roast on medium heat for about 4-5 minutes.
• No need to change the color much of any of the wheat.
• Transfer the roasted wheat onto a plate.
• Add fenugreek seeds on the roasted wheat.
• No need to separately roast the fenugreek seeds as they may release their bitterness on roasting.
• The heat of roasted grains is enough for fenugreek seeds to release their flavor.
• Add rice and roast on medium heat until these turn light golden color.
• Transfer the roasted rice onto the plate.
• Add jawar and roast it on medium heat for about 3-4 minutes.
• Take it out into the plate.
• Add moong dal, urad dal, and chana dal into the pan and roast them together.
• Take them out into the plate.
• If you roast the grains more then they may release their bitterness into bhajani.
• You can add cereals of your choice like nachani, bajra, etc.
• Add cumin seeds, coriander seeds, carom seeds into the pan and roast them lightly until they release the flavor.
• Transfer the roasted spices onto the plate.
• Let the roasted ingredients cool down and mix them well together.
• Grind the bhajani from the mill.
• You can make thalipeeth, vade, kadaboli or purya form this bhajani.
• You can store this bhajani in air tight container for about 4-6 months.