A popular breakfast recipe made in Maharashtrian households using bhajnee flour.
BHAJNEE THALIPEETH
Ingredients
3 cups bhajanee flour
Salt to taste
½ teaspoon turmeric powder
1 medium onion, finely chopped
2 tablespoons chopped fresh coriander
7 tablespoons oil
Method
1. Put bhajanee flour in a bowl, add salt, turmeric powder, onion, fresh coriander and two teaspoons oil and mix. Add water as required, a little at a time and mix into soft dough.
2. Divide the dough into eight equal portions. Flatten each portion on a plastic sheet into quarter inch thick disc of four to five inches diameter. Make a hole in the center of each thalipeeth.
3. Heat a non-stick tawa, transfer one thalipeeth carefully onto the tawa. Spoon a little oil on the sides and cook on low heat for one minute.
4. Turn the thalipeeth and cook the other side for one minute or till crisp and golden brown. Make the remaining thalipeeth similarly.
5. Place them on serving plates and serve hot with a blob of white butter or yogurt.
Chef’s Tip: To make bhajnee flour, dry roast 1 cup whole wheat, ¾ cup split skinless black gram (dhuli urad dal), 1 cup rice, ¾ cup black Bengal gram ( kala chana), ½ cup coriander seeds, 2 cups pearl millet ( bajra), 2 cups sorghum (jowar) separately, cool, mix and grind to a fine powder. It can be stored up to one month.
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