Maharashtrian onion Thalipeeth /Kanda Thalipeeth is a very famous, vegetarian dish from the western ghats of India. Earlier I had shared the recipe of Kondule (fried flat breads) made out of bhajani. These are flat breads but not fried and flavoured with Onions and coriander. A lot of other savoury items are made out of bhajani flour like the crispy crackers, kothimbir Wadi , etc…
Made from (bhajani) mixed grain flour these flat breads are super delicious and healthy. With a little variation in flour and the ingredients you can make these non fried thalipeeth gluten free , and vegan too.
Bhajani is a multi grain flour made from grains, millets and spices. The flour is made by roasting all the grains and millets first then grinding them. This gives a special flavour and the tortillas made out of these flour come out very crispy and delicious.
Thalipeeth is like one of the Staples of Maharastrian homes just like the Methi thepla in gujarati menu and the bhatura with the chole.They enjoy this delicious savoury with homemade dollop of Loni(fresh cream). They are also served with curd and pickles.
Usually they are made these by adding a lot of onions, coriander and green chillies. They taste super delicious. They are also made with using coriander or any other veggies like grated bottle gourd or zucchini like the zucchini akki roti.
The bhajani flour I used is homemade by my mother. But you get bhajani flour in stores too. This bhajani (mix grain/millet) flour. You can use any types of flours. Typically rice, jowar, bajra goes in it. But you can also make it with soy, ragi or any other gluten free flour.
Let’s check the recipe
- 2 cups bhajani flour (as per above mentioned)
- 1 large onion finely chopped
- 1/2 cup finely chopped coriander
- 2 teasp green chilli paste
- 1 tsp grated ginger or paste
- 1 tsp carom seeds (ajwain)
- 1/2 cup curd (non flavoured yogurt) (Vegans can use avocado or vegan yogurt)
- 1 tesp turmeric powder (optional)
- 2 tbsp oil
- Salt to taste
- water to knead the dough
- Mix all the above ingredients well with water to make a dough.
- (The dough should be a little soft as we will be making the thalipeeth by tapping it with fingers.)The dough consistency should be a little soft to easily be tapped. Not too flowy as it won't take shape .
- On a rolling pad line a parchment paper.Apply water on the paper.
- Make a few balls of the dough. Take 1 ball to make the thalipeeth.
- Now with your fingers gently tap the dough ball to increase the size . The thalipeeth should be 5-6 inches round in diameter. *You can also place the dough ball between 2 parchment sheets and roll with a rolling pin.
- Now heat a pan or tawa. (Iron skillet)Apply oil on it.
- Without disturbing the thalipeeth shape, pick the parchment paper and flip it on the tawa.
- Make 2-3 little holes in it and add a teaspoon of oil in it.Cover the tawa and allow it to cook for about a minute
- The thalipeeth appears cooked when it turns golden brown. Cook on medium flame.Now flip it over to cook the other side. This time is not covered. Cook it without the lid.
- The thalipeeth is done when it's golden brown in colour.Garnish it with dried grated coconut.
- Serve it with any favorite pickles, non flavoured yogurt or fresh cream (Loni).
Also check our other Maharashtrian recipes and other recipes made from Bhajani flour
If you like and try this recipe do write reviews in the comment section below.
You can also email me at email@example.com