Bhajanee Thalipeeth

Ingredients 

Bhajanee flour

• 1 cup whole wheat
• ¾ cup split skinless black gram (dhuli urad dal)
• 1 cup rice
• ¾ cup black gram (kala chana)
• ½ cup coriander seeds
• 2 cups pearl millet (bajra)
• 2 cups sorghum (jowar)

Thalipeeth

• 3 cups bhajanee flour
• Salt to taste
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1 tablespoon fresh coriander leaves, chopped
• 1 medium onion, finely chopped
• Oil to cook

Method

1. To make bhajanee flour, dry roast whole wheat, split black gram, rice, black Bengal gram, coriander seeds, pearl millet (bajra) and sorghum (jowar) separately and set aside to cool Spread on a large plate.
2. Transfer into a grinder jar and grind to a smooth powder.
3. Take 3 cups of bhajanee flour in a bowl, add salt, red chilli powder, turmeric powder, onion, fresh coriander and two teaspoons of oil and mix. Add sufficient water, a little at a time, and mix into soft dough.
4. Divide the dough into 8 equal portions.
5. Heat a non-stick tawa, and sprinkle some water on it. Dampen your hands, take one portion of the dough, flatten it a little, place it on the tawa and pat with your fingers to a slightly thick disc.
6. Make a few holes, drizzle a little oil all around the thalipeeth and into the holes and let it cook on low heat till the underside is golden and slightly crisp.
7. Turn the thalipeeth, drizzle a little oil all around and some into the holes and cook the other side till it is golden and slightly crisp too. Make more thalipeeths in the same way.
8. Place them on serving plates and serve hot with a chutney of your choice.