Just the other day I had posted the basic thalipeeth recipe using bhajani. Today I’m posting a second version of thalipeeth using the same bhajani with the added goodness of cooked rice. Here I have used left over rice and yes the outcome was delicious. Left over rice tends to dry and this gives a very nice texture to the simple thalipeeth.
- 1 cup bhajani/ roasted multi grain flour
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped coriander leaves
- 1/2 cup left over rice
- 1/4th “piece of ginger and 3 to4 green chillies (as per spice required)crushed fine in a mortar and pestle
• 1/8 tsp turmeric powder
• 1 tsp kashmiri chilli powder
• 1/8 tsp asafoetida
• 1 tsp oil to add to the dough
• Water as required
• Salt to taste
• Oil to shallow fry the thalipeeth
• First mash the left over rice. You could even pulse it in the mixer but I mashed it nicely with a masher. Addition of cooked rice gives a nice texture to the thalipeeth. In a mixing bowl combine the flour, mashed rice, onion, coriander leaves, salt,green chillies ginger paste, asafoetida, turmeric powder, red chilli powder, oil and mix well. Then add water slowly in parts to make a smooth, soft dough.
• Divide dough into equal portions and cover with a damp cloth.
• METHOD 1 :
• Wet a muslin cloth cotton kitchen napkin, do not squeeze out all the water from the cloth. Lightly squeeze the cloth to remove excess water because you’ll be able to transfer the thalipeeth easily onto the skillet only if the cloth is moist. Place it on a rolling board or flat surface. Place a portion of the dough on the cloth and gently pat it with your fingers and flatten the dough. Dip your fingers in a bowl of water as you pat whenever required. This helps to spread the thalipeeth forward and evenly on the cloth as thin as possible (not very thin) into a circle.Make a hole in the centre so that you can leave oil for shallow frying equally on all sides.
• Heat an iron tawa, the flame should be on low. Brush it well with oil, lift the cloth gently and transfer it over the hot skillet gently and carefully with the dough portion touching the skillet. Now carefully remove the cloth starting from one edge till the cloth/ napkin is removed. Don’t do this in a hurry as the dough may come along with the cloth. The first time may not be successful for a first timer, but once you do it, you get an idea as to what you must do. Frankly even I did not get it right the first time. Then I realised I had squeezed the cloth too tight, hence I could’nt separate the cloth easily. It’s just by practise you’ll get it perfect. I prefer this method than the second method that I’ll be mentioning below because the thalipeeth come thinner and crispier than the 2nd method.
• Leave oil along the edges,and in the centre hole, then cover it with a steam release lid so that the top of thalipeeth will not dry. Cook till the base is golden brown and crisp, flip over, leave oil from the sides and in the center hole and cook till base is golden brown and crisp or cook till you get the desired crispiness.
• Serve hot with a dollop of home made white butter,mirchi cha thecha and spiced curds(add crushed green chillies and salt to blended curds). Fresh red chilly season is coming to an end, I served thalipeeth with white butter
METHOD 2 :
- In case you are a novice, apply oil on an iron tawa, place a portion of the dough at the center and gently press it into a circular shape. Dip your fingers in water as required to flatten the dough easily. Make a hole in the centre of the thalipeeth, now heat the skillet and leave oil from the sides and in the centre. Cover and cook with a steam release lid and let it cook. Once golden brown and crisp, turn it over, leave oil from the sides and cook uncovered till done.
- Serve hot thalipeeth with white butter or thecha of your choice.
- You need to switch off the flame and let the tawa warm a bit to pat the second thalipeeth as iron tawa gets real hot. This is time consuming or else you can use two skillets and pat thalipeeth alternatively.
• Thalipeeth should always be served hot.
• I’m not an expert so I always prepare small sized thalipeeth say of about 5” in diameter, that way they come out crisp on all sides too. Also it is easier to transfer onto the tawa. If you pat a larger thalipeeth then make it a point to make 3 to 4 holes to leave oil in it.
• Tastes best when cooked on an iron tawa/ griddle/ skillet.
• The quantity of water to be added depends on the texture of the flour.
• Always make it a point to add onions to every variation of thalipeeth as it releases moisture and helps to keep the thalipeeth dough moist as thalipeeth dough absorbs moisture since bhajani is made up of roasted grains.
Posting the link to the bhajani recipe below