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If you have ever tasted the iconic Maharashtrian dish called Thalipeeth, then you are familiar with the unique taste, texture and flavour profile of Bhajani flour or atta. But among the wide array of grains, pulses and flours sourced from them that are used across the Indian subcontinent in most cuisines, Bhajani flour stands out for a number of reasons. Prepared in the region and modern state of Maharashtra since time immemorial, Bhajani flour is a blend of the best grains, pulses and even spices.
For those unaware, Bhajani flour is basically a type of multigrain atta that has been in vogue in Maharashtrian cuisine well before the term “multigrain” even came to be. In Maharashtra, there are a couple of flour blends used to make dishes—for example, Thalipeeth is made with a more comprehensive, elaborate Bhajani flour, while Dhapate is made with a single flour or a mix of two. What makes Bhajani flour truly stand out is the fact that it is not only sourced from grains, but also pulses.
The grains, pulses and spices are dry roasted until their aromas and essential oils are released, and they get a nutty texture. Then the mix of grains, pulses and spices is ground into a fine powder that is used to make not only Thalipeeth but a number of other dishes like Kothimbir Vadi, Alu Vadi, pakodas and crackers. Of course, this blended flour is packed with nutrition and sources its flavours from not only the core ingredients but also the proportions in which you use them. Bhajani flour is particularly used during the cold winter months as a source of warmth and wholesome nutrition.
Video Credit: YouTube/Ajay Chopra
If you want to indulge in the flavours of Maharashtra with some homemade Bhajani flour this winter, here are all the tips and tricks you need to make, store and use this flour.
1. Pick The Right Millets
There is perhaps no easier or better way to incorporate multiple millets and healthy grains in your diet than with Bhajani flour. All you need to do is pick the right millets and grains for the recipe and you’ll be good to go. Using jowar and rice is essential for Bhajani flour, but most people also add bajra or pearl millet, ragi or finger millet and rajgira or amaranth during the winter months too. Of course, if you use a rice grain like Ambemohar or Gobindobhog, your Bhajani flour will definitely be more aromatic.
2. Choose Your Pulses
Like in the case of Sattu, you can add chana dal and black chickpeas to the Bhajani flour after roasting them properly. But what gives Bhajani flour its unique, Maharashtrian flavour is the use of moth beans or dal, which is locally known as matki and used across dishes like Misal and Usal too. This drought-resistant legume is very hardy, nutty and a must-have in your Bhajani flour.
3. Dry Roast Properly
Dry roasting the grains and legumes—and yes, the spices too—is an essential part of making Bhajani flour. While you might get the urge to add the grains, legumes and spices in a pan at the same time to dry roast them, resist it. Different ingredients turn golden brown and crispy at different temperatures and timings, so it is best to dry roast each ingredient by itself until perfect.
4. Rest And Cool
Once again, you might have the urge to grind the Bhajani flour as soon as the ingredients are dry roasted, but you need to be patient. Let the dry roasted ingredients rest and cool down properly, and then add in the spices and mix well. This is also the right time to see if you want to add spices like cumin, dry red chillies and coriander seeds into the mix after smoking them a bit too. Take all of these things into consideration before proceeding to the next step.
5. The Right Grinding
You might think you have a great mixer grinder or food processor at home, but making a mixed blend flour like Bhajani in those gadgets can be taxing. So, either opt for high-powered and hardy gadgets for grinding the Bhajani flour, or simply take the mix you have made to your local miller. The fact is that the taste and texture of milled flours are always a bit better than those of flours ground at home.
6. Storing Tips
Make a batch of Bhajani once and it is likely to last you for a long time without spoiling, especially since all the ingredients are dry roasted and properly processed. To enhance the longevity of Bhajani flour, you can store them in sealed jars or tins of glass, aluminium and steel. Store these sealed containers in a cool, dry and dark place.
7. How To Use
As mentioned before, using Bhajani flour is the easiest thing in the world. For savoury preparations like Thalipeeth and Kothimbir Vadi, you simply need to add more spices, chopped vegetables like onions and herbs like coriander leaves. For sweet dishes like laddoos and halwas, the same Bhajani flour can be cooked in ghee with a blend of sugar and spices like cardamom. Like with any flour, the uses of Bhajani flour are unlimited and can be tailored according to your imagination and needs.
Video Credit: YouTube/Green Bowls by Madhuri
Basic Bhajani Flour Recipe
Here is a basic but easy-to-follow Bhajani flour recipe for you to try out at home. You can, of course adjust the proportions or add more based on what’s available.
Ingredients:
100g jowar seeds
100g ragi seeds
100g rice
75g bajra seeds
75g kala chana
75g masoor dal
75g moth dal
2 tbsp cumin seeds
1 tbsp coriander seeds
Method:
1. Take a heavy-bottomed iron wok or pan.
2. Add the grains, pulses and spices one by one and dry roast each until they turn golden-brown and slightly crispy.
3. Let all the grains cool down completely, then transfer them into a grinder jar or flour mill.
4. Grind the grains, pulses into a fine powder, let the flour cool perfectly then transfer into a sealed jar or tin.
5. Store the Bhajani flour in a cool, dry and dark place and use as and when you need it during the winter season.
