Recipe for Mooli Bajra Thalipeeth
Thalipeeth is a recipe from the western state of Maharashtra in India. It is a savoury dish made by combining grains, vegetables and spices. Today, the recipe that I am sharing is Mooli Bajra Thalipeeth. I have combined Bajra ( Pearl Millet Flour) with Mooli ( Raddish) and a few spices in this recipe. The resulting mixture is somewhere between a batter and dough. This mixture is tapped with wet hands on a cold pan until evenly spread. Then it is pan-fried using groundnut oil.
Bajra or Pearl Millet is an energy-packed gluten-free grain rich in fibre, protein and minerals. Including this millet in your diet has many known health benefits.
So, let us start with the recipe:
Ingredients needed to make Mooli Bajra Thalipeeth:
- 2 cups Grated Radish
- 3 cups Bajra Flour (Pearl Millet Flour)
- 1 tbsp Ajwain (Carom Seeds)
- 1 tbsp Grated Ginger
- 1 tbsp Finely Chopped Green Chillies
- 2-3 tbsp Chopped Fresh Coriander Leaves
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- Salt, to taste
- Groundnut Oil; to pan fry the Thalipeeth
- Sesame Seeds; to sprinkle on the Thalipeeth
A note for my readers in Germany: Fresh ingredients like ginger and raddish can be sourced from German supermarkets or Turkish stores. Other ingredients needed for this recipe can be purchased from Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all across Germany.
Method to make Mooli Bajra Thalipeeth
- Combine grated radish, ginger, green chillies, carom seeds, salt, coriander powder, cumin powder and fresh coriander leaves with Bajra Flour.
- Form a loose mixture(somewhere between a batter and a dough). You need not add extra water. Water released from the radish should be enough to get the right consistency. But if the radish has low water content, use extra water to get the required consistency.
- Grease a cold pan with oil. Spread this mixture evenly. If you find it difficult to spread the mixture, wet your hands and pat the mixture on the pan. Using your finger, make holes. Spread sesame seeds and tap lightly so that the seeds stick to the thalipeeth. Now heat the pan.
- On medium heat, fry the Thalipeeth. Drizzle oil along the edge and onto the holes too.
- Once partially cooked on one side, flip it and apply some oil on the surface.
- Flip and cook. Serve hot with butter, yoghurt and pickle.
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Recipe for Mooli Bajra Thalipeeth
Equipment
- Mixing bowl
- Pan
Ingredients
- 2 cups Grated Radish
- 3 cups Bajra Flour (Pearl Millet Flour)
- 1 tbsp Ajwain (Carom Seeds)
- 1 tbsp Grated Ginger
- 1 tbsp Finely Chopped Green Chillies
- 2-3 tbsp Chopped Fresh Coriander Leaves
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- Salt, to taste
- Groundnut Oil; to pan fry the Thalipeeth
- Sesame Seeds; to sprinkle on the Thalipeeth
Instructions
- Combine grated radish, ginger, green chillies, carom seeds, salt, coriander powder, cumin powder and fresh coriander leaves with Bajra Flour.
- Form a loose mixture(somewhere between a batter and a dough). You need not add extra water. Water released from the radish should be enough to get the right consistency. But if the radish has low water content, use extra water to get the required consistency.
- Grease a cold pan with oil. Then spread this mixture evenly. If you find it difficult to spread the mixture, wet your hands and pat the mixture on the pan.
- Using your finger, make holes. Spread sesame seeds and tap lightly so that the seeds stick to the thalipeeth. Now heat the pan.
- On medium heat, fry the Thalipeeth. Drizzle oil along the edge and onto the holes too.
- Once partially cooked on one side, flip it and apply some oil on the surface.
- Flip and cook. Serve hot with butter, yoghurt and pickle.
