Maharastrian Mini Meal

BM # 71
Week 1, Day 2
Theme; Make a Meal

For Day 2 under Make a Meal , I have made a simple Maharashtrian meal. Thalipeeth and Zunka are relished by all in the family. We normally go to Swati Snacks a famous restaurant where you get authentic traditional regional cuisines. The restaurant is pretty expensive but the preparation is very good. Anyway I wanted to replicate their Marathi menu.

For this meal I made Thalipeeth which has enormous variations. Every family makes their own Thalipeeth. From what I have heard and read it is a mix of flours, which is called Bhajani Flour but my Maharashtrian friend makes it with just Jowar flour, so I followed her recipe. I do plan to make the Bhajani Flour soon , which would definitely taste different.

Zunka is made from gram flour  and it should be spiced up really well, Masala Dahi , Thecha and stuffed green chillies are a perfect accompaniment.

For today I shall share the recipe for Thalipeeth, but before I do that let me give you a few tips to make it.

1 . The Thalipeeth dough should always be mixed just before cooking.
2. It should never be kneaded, kneading the dough makes it chewy.
3. Mix only enough flour for making 2 thalipeeths at a time, once done mix for the other two.
4. Cook the first side of the Thalipeeth covered and the second uncovered.
5. Make a hole in the centre or make more holes across the entire surface for quicker and even cooking.


2 cups Jowar flour
1/4 cup coriander leaves, finely chopped
1/4 cup onions, finely chopped
2 green chillies
5-6 cloves garlic
Pinch turmeric
Salt to taste
Luke warm water for binding

Coarsely grind the green chilly and garlic.
Put the flour in a bowl.
Mix in all ingredients.
Make a well in the centre.
Pour warm water and mix the flour and make a firm pliable dough.
Make small balls and pat them with hands.
Make a hole in the centre.
Heat and lightly oil a griddle, and place the Thalipeeth on it.
Cook covered for 11/2 minutes, till brown, occasionally drizzling oil around edges.
Flip the Thalipeeth over.
Cook uncovered, till brown and crisp, drizzling oil all around.
Serve hot.

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