Thalipeeth

If eating healthy is your new year resolution, look no further than this Bhajani Thalipeeth recipe, to replace your regular sweet pancakes. Thalipeeth is an instant, lightly spiced, savory pancake that is cooked using a combination of flours made flavorfully fragrant with fresh Indian spices. Thalipeeth is so full of health and goodness, that you really can go for a second, or even a third one without any guilt. 

These multigrain pancakes are typically made in Maharashtra, Western India, and hence they are also popularly known as Maharashtrian Bhajani Thalipeeth or Thalipith. 

What is bhajani, you may wonder?

Bhajane, in Maharashtra, means to roast.  So, Bhajani is quite simply a combination of flours, made by individually roasting and grinding select healthy grains. Roasting the grains before grinding makes the flour easier to digest, and making pancakes with multigrain flour increases its nutritional value.

Growing up, we always heard our grandma stressing the importance of starting the day with a goodful healthy breakfast. Needless to say, my mom whipped up these aromatic, scrumptious bhajani thalipeeth at least once a week, giving a flavorful start to our day. She always packed leftovers for my school lunch, and I never complained.

While this multigrain bhajani thalipeeth is typically classified as a breakfast recipe, this dish can also be enjoyed as a snack or a meal. The ingredients used in this recipe are wholesome, healthy, and filling, and these pancakes are a great balance of all the essential food groups in one meal. And the best part is that Thalipeeth is super easy to make. It's all done in under an hour, right from kneading the dough to rolling or pressing out the tasty pancakes.

However, I want to share my mom-approved homemade bhajani mix, which can be easily put together by simply mixing the flours. I have used flours that you can get at Whole Foods or any Indian grocery store in your area:

• sorghum flour
• wheat flour (substitute with tapioca flour for gluten-free option)
• rice flour
• oats flour (I make this at home by grinding rolled oats in a food processor)
• fine gram(chickpea) flour is also known as besan

Step by step recipe to make Maharashtrian Bhajani Thalipeeth

Step 1: Make the Dough

Add all the individual flours to a mixing bowl. Add onion, cilantro, salt, sesame seeds, carom seeds, ginger, garlic, green chili, red chili powder, turmeric, cumin, and coriander to the flour. Mix well. Using a little water at a time start kneading the dough. I usually end up using 1-⅓ cups of water for this recipe, but you may need up to 1¾ cup of water. The dough should be soft but not sticky. Add oil in the end and knead for another minute.

Step 2: Roll the Thalipeeth

Make 12 balls out of the dough. Heat a nonstick pan on medium heat. Wet a paper towel with some water and then squeeze out all the water. Here are 2 ways to roll the Thalipeeth:

Method 1: Lay the paper towel flat and rolling gently with a rolling pin to make a round that is about 6 to 7 inches in diameter (photo 6)

Method 2: Lay the paper towel flat and press gently with your fingers pressing the dough to make a 6 to 7 inches diameter circle. (photo 7) This second method may need a little bit of practice.

With your fingers make 5 to 6 holes in the Thalipeeth, so it cooks evenly.

Step 3: Cook the Thalipeeth

Carefully pick up the paper towel and flip the Thalipeeth on the hot pan. Allow to cook for a minute and then flip over. Add a few drops of oil over the Thalipeeth, and then flip over again. Cook around 1 to 2 minutes on each side as the Thalipeeth starts to turn golden brown. Add oil as needed on both sides. 

Repeat rolling and cooking Thalipeeth with the remaining dough. 
Enjoy hot with fresh butter, yogurt, pickle, and chutney. If serving for breakfast don't forget to make some hot ginger chai or Mango lassi.