After a one day break, we resume the second week of Buffet on Table, month long blogging marathon. The theme for this week is Indian states. For the next 6 days, I will be posting a recipe(s) from one state a day for next 6 days. In 6 days I will be doing 6 different states. I start the first day of this week with Maharashtra.
During blogging marathon meet this past February, Pradnya gave us all a goodie bag which had spices and some ingredients common in a Maharashtrian kitchen. Along with the spices, she also gave us a recipe book with recipes to use up the spices that she shared with us. Most of those recipes are also on her blog. Since I got back from my India trip in March, I got busy with the Fire Up the Oven marathon and later was busy with family visiting us from India. I never got to use the ingredients she had given me. I finally opened her goodie bag last month and made thalipeeth and shevayachi kheer using the ingredients she gave.
Thalipeeth is a savory flatbread or a pancake prepared with mixed flours. Pradnya had given us thalipeeth flour and I used it for this preparation. She also gave us some whole wheat vermicelli which I used for the shevayachi kheer. Thalipeeth is usually served as a snack but it makes a meal in itself when served with curd. To make this meal complete, I made thalipeeth, thecha and shevayachi kheer for the dessert.
Recipe for thecha is here.
Shevayachi Kheer recipe here
Total Time: 40 - 50 minutes
Cooking Time: 30 - 40 minutes
Yields: 6 - 7
- 2 cups Bhajani (thalipeeth flour)
- ½ cup chopped Onion
- ½ cup loosely packed chopped Cilantro
- 3 - 5 Green chilies paste or 2 tbsp. Green Chilies Paste (adjust to taste)
- ¾ tsp. Salt (adjust to taste)
- ¾ - 1 cup Water (microwave for 30 seconds)
- 2-3 tbsp. Oil
- Mix bhajani, onion, chili paste, salt, cilantro in a bowl. Make a soft pliable dough using water. You may need less than 1 cup of water to make the dough.
- Let the dough rest for 10 - 15 minutes.
- Divide the dough into 6 - 7 lemon size balls.
- Take a plastic sheet or a ziploc bag, wipe it with some water.
- Place a ball on the damp plastic sheet and press the dough ball into a flat disc or roti using fingers to make the thalipeeth. When making the thalipeeth, dampen fingers to easily flatten the dough.
- Make 6 - 8 holes on the thalipeeth depending on the size of the thalipeeth. These holes will aide in even cooking of the thalipeeth.
- Heat a tawa or a griddle. Add a teaspoon of oil and spread it.
- Place the thalipeeth on the hot griddle, cover and cook for 3-4 minutes on medium flame until the bottom side is brown & cooked. Drop some oil in the holes on the thalipeeth and flip it around. Cook for another 3 - 4 minutes until the other side is brown and cooked.
- Repeat the same with remaining dough.
- Serve hot with thecha or green chutney or some lime pickle.
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Chef Mireille says
Thanks to pradnya this looks so delicious
Suma Gandlur says
Rustic and filling meal.
Lol like Pradnya says its a peasants food. But the plating makes it look exotic.
haha.. I guess I over styled it.. 🙂
Gayathri Kumar says
Even I made Thalipeeth with the flour given by Pradnya and we all loved it. It has a great flavour. Your spread looks so inviting...
Same pinch Usha. Your thalipeeth and thecha sounds spicy and delicious. Lovely clicks.
So beautifully presented usha..and so good that you finally used the stuff from the goodie bad..
Beautiful platter, Usha.
Sneha datar says
What a classic combo, thalipeeth and thecha, yummy.
I too made thalipeeth but for Karnatak cuisine... they are bordering states ..
this platter is so beautiful 🙂
Ohhh now this is a killing combination that's a very tempting spread.
So good..Nice platter..Will gonna try this soon..
Vaishali Sabnani says
Wow what a awesome platter, the thecha and thalipeeth is such a delicious combo, I am drooling over it...I think I should make it for lunch today..really craving man !
Omg !Such a wonderful spread.Thalipeeth looks so so inviting.
Cathleen @ A Taste of Madness says
This looks so good! I am getting hungry just looking at it!
it is actually peasant's food, but with your kind of plating, it looks gourmet to me...beautifully prepared
I am yet to try these thalipeeth. Simply superb
omg!!! that is so mind blowing... the thalipeeth, the spicy chutney... all yummm.....
Would love to have thalipeeth with that spicy thecha, just my mouth is watering here, am sure that shevayachi kheer will definitely please anyone's tastebuds after having this spicy thecha..Beautiful dishes..