These multigrain flatbreads are typically made in Maharashtra, Western India, and hence they are also popularly known as Maharashtrian Bhajani Thalipeeth or Thalipith. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
What is Bhajani
Bhajane, in Maharashtra, means to roast. So, Bhajani is quite simply a combination of flours, made by individually roasting and grinding select whole grains. Roasting the grains before grinding makes the flour easier to digest, and making flatbreads with multigrain flour increases its nutritional value. Growing up, we always heard our grandma stressing the importance of starting the day with a hearty 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, and filling, and these flatbreads are a great balance of all the essential food groups in one meal. Super excited to share Mom’s Maharashtrian Bhajani Thalipeeth recipe using homemade Bhajani. They are ready in under an hour, from kneading the dough to rolling or pressing out and cooking.
More Indian Bread Recipes
Methi Thepla - savory thin flatbreads made with wheat flour, fresh fenugreek leaves, spiced with turmeric, red chili powder, carom seeds, and sesame seeds with the addition of mashed sweet potato Kale Parathas - layered flatbreads made with whole wheat flour, blanched kale, potatoes, green chilies, garlic, and spices Cabbage Parathas - loaded with purple cabbage, kale, and spices Plain Parathas - Plain whole wheat flatbreads that are must-haves to dunk with your favorite Indian curries or lentil dishes such as the Dill Lentils, Spinach Lentils, or creamy Daal Makhani. Aloo Parathas - mom’s recipe with spicy stuffed potato flatbreads
More Maharashtrian Recipes
I had so much fun working on this recipe with my mom and adding it to my collection of mom’s special Maharashtrian recipes such as the Spicy Misal Pav, Stuffed Tomatoes, and the festival favorite Bhajani Chakli, Besan Ladoo, and Palak Sev.
sorghum flour wheat flour (substitute with tapioca flour for a 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
Ingredients You’ll Need to Make Thalipeeth
Method 1: Lay the paper towel flat and roll 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 dough to make a 6 to 7-inch 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. Note: You can also use parchment paper instead of a moist paper towel to roll the dough.
Recipe
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