Bhajani Thalipeeth: Tasty And Crispy

Rotis are an essential accompaniment in Indian meals. There are, in fact, a wide variety of roti preparations. It is not just light and made with wheat flour but can also be made with millets and pulses. Maharashtra's Bhajani Thalipeeth is an example. It is a thick and delicious flatbread. 

Savoury, spicy, and slightly crispy, Bhajani Thalipeeth is a multi-layered roti. It is a meal by itself that doesn't need accompaniments. It is nutritious, filling, and gluten-free too. What makes it unique is that it combines different kinds of millets, lentils, and pulses. Bhajani Thalipeeth can be eaten for breakfast and makes for a good light meal. This dish takes care of all your carbohydrate and protein requirements. Besides, it is quite good for those suffering from diabetes and is also said to be good for the heart. This is a special  dish that is a must try and can be made easily at home. Care needs to be taken in how Bhajani Thalipeeth is rolled out into a roti, it is advisable to apply a little oil on your hands and then roll it as that will ensure it doesn't become sticky and messy. Ensure the Bhajani Thalipeeth is browned but not too much. 

Here is a recipe for Bhajani Thalipeeth: 


2 cups of jowar flour 

2 cups of wheat flour 

1 onion

1/2 cup besan

1/2 cup rice flour

2 tablespoons white sesame seeds

1/2 teaspoon ajwain

1 teaspoon turmeric powder 

A pinch of hing or asafoetida 

Chopped coriander leaves 

3 green chilis

3 garlic cloves (peeled) 

1 teaspoon slightly roasted cumin seeds 



Chop the green chilis and the garlic cloves and grind both in a mixie to make a paste 

Chop the onion

In a bowl, add the jowar flour, wheat flour, besan, rice flour, white sesame seeds, ajwain (rub the ajwain in your hands before putting it in), one teaspoon of turmeric powder, a pinch of hing or asafoetida, one teaspoon slightly roasted cumin seeds, salt as per taste preference, a quarter cup chopped coriander leaves, and the green chilis and garlic paste, chopped onion, and mix well

Add one and a half cup of water, little by little, to the mixture and make a dough, keep aside, covered, for a few minutes 

From the dough, make medium-sized Bhajani Thalipeeth 

Spread oil on a tawa, and fry the thalipeeth on both sides for 3 minutes each, till it becomes golden brown

Serve the Bhajani Thalipeeth hot, eat it either by itself, or with a serving of curd or pickle for breakfast or a light meal. It can also be stored to be eaten over a day or two.