Thalipeeth, Thecha & Shevayachi Kheer from Maharashtra

Last Updated on February 22, 2019

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

Source: The Pumpkin Farm
Total Time: 40 – 50 minutes
Cooking Time: 30 – 40 minutes
Yields: 6 – 7

Ingredients:

• 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

Preparation:

• 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.

This day in 2011: B&W Wednesday – Slicing Biscotti
This day in 2014: Crostini with Cherry Tomatoes & Mozzarella

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56