Bhajaniche Thalipith

I think every person who is living in Maharashtra or visited Maharashtra, must have known about this marvelous dish called "Bhajaniche Thalipith". There are variety of thalipiths in Maharashtra. But the bhajani one is very tasty and nutritious among all. "Bhajani" is a flour of roasted multigrain and pulses. In Maharashtra you can easily get this flour in every store but I prepare this at home. My MIL taught me to make this bhajani. The flour's aroma itself is very tempting. In this rainy days bhajani thalipith with any chutney or pickle tastes awesome. It is very nutritious and can be make in less oil.

Ingredients

For Bhajani
Jowar - 1/2 Kg.
Bajra - 1/2 Kg.
Rice - 1/2 Kg.
Chana Dal - 1/4 Kg.
Urad Dal - 125 Gms
Wheat - 125 Gms.
Coriander seeds - 125 gms
Cumin seeds -125 Gms.

For Thalipith
Bhajani flour - 2 cups
Chopped onion - 1 small
Chopped tomato - 1 small
Chopped coriander - 2 tablespoon
Sesame seeds - 1/2 teaspoon
Ajwain seeds - 1/4 teaspoon
Red chili powder - 1 teaspoon
Oil - 2-3 tablespoon
Salt to taste.


Procedure

For Bhajani
Roast each ingredient one by one on low flame till it changes it's colour slightly. Do not use oil while roasting. Cool it and mix it. Grind together all the roasted ingredients in flour mill. This flour is called as bhajani.

For Thalipith
Mix all the ingredient for thalipith except oil and make a soft dough with water.
Spread 1 table spoon oil on the surface of flat frying pan. Keep one of the dough ball in the centre of the pan. Using your palm and fingers flatten the dough into a round even roti. (apply some water to your palm before it.) Make 2-3 holes with the your finger. Add 1-2 drops of oil in each of these holes. Cover the lid and cook for 2 min. Turn the side and roast other side. Serve with green chutney, curd or butter.

Few things more....
You can add any chopped vegetables in thalipith.
While making dough you can add 1 tablespoon of curd.

My contribution For EFM June - Breakfast Series!