Buffet on Table: Week 2 — Indian States
Day 1: Maharashtra — Thalipeeth
With the amount of time we had to plan for this marathon, I should have made elaborate dishes and meals for this week. Though I had plans to make it ‘mega’, when reality really hit me it was a little too late in the game. I stuck to very simple dishes, but I have to say I enjoyed them all very much and I will be making them often in the future.
First up is a simple Maharashtrian roti called Thalipeeth. It is made with bhajani or thalipeeth flour. Bhajani is nothing but a mixture of various flours and is sold with the same name in Indian stores. There are many various recipes with different flours and different proportions on the internet, so I think it differs from family to family.
Thalipeeth turned out delicious. Addition of spices, onion and cilantro adds lot of flavor. These can be eaten without any spicy side dish, just a simple pickle or green chutney or yogurt should suffice. (I put some leftover potato curry on the plate too).
Recipe adapted from here:
- 1 cup Atta Wholewheat flour /
- ½ cup Jowar flour
- ½ cup Rice flour
- ½ cup Besan Chickpea flour /
- ¾ cup Poha Thick (flattened rice flakes)
- 1 Ginger " piece, grated
- 2 Chilies Green , finely chopped (adjust as per taste)
- 1 tsp Garam Masala
- 1 tsp Coriander Ground
- 1 tsp Cumin seeds
- ½ tsp Ajwain seeds
- ½ tsp Turmeric
- ½ cup Cilantro , finely chopped
- 1 Onion Small , finely chopped
- to taste Salt
- Soak poha in water for a few minutes. Drain and keep ready.
- Combine the flours in a mixing bowl along with the drained poha.
- Add ginger, green chilies, garam masala, ground coriander, cumin and ajwain seeds, turmeric, cilantro, onion and salt.
- Mix everything to combine.
- Add enough water and knead to a stiff dough. Cover and set aside for 15~20 minutes.
- Divide the dough into 12~15 balls. Roll each ball out into a 5~6" roti. Alternately, slightly dampen a small piece of foil and spread out the dough on the foil using your finger. Poke a small hole in the middle of the thalipeeth.
- Cook thalipeeth on a hot tawa/ pan until golden spots start to form on both sides. Brush with oil while cooking.
- Serve hot with green chutney, pickle or yogurt.