By Surita Mitter
July 13, 2024
Bhajani is a special flour mix used to make Thalipeeth, a traditional Maharashtrian flatbread. It is a blend of various roasted grains and lentils that gives Thalipeeth its unique flavour and nutritional value. Here's how you can make Bhajani for Thalipeeth at home.
1 cup rice 1 cup jowar (sorghum) 1 cup bajra (pearl millet) 1 cup wheat 1/2 cup chana dal (split Bengal gram) 1/2 cup urad dal (split black gram) 1/2 cup moong dal (split green gram) 1/2 cup coriander seeds 2 tbsp cumin seeds 2 tbsp fenugreek seeds
Heat a large, heavy-bottomed pan on medium heat. Dry roast each ingredient separately until they turn aromatic and slightly golden. Be careful not to burn them.
Spread the roasted ingredients on a large plate or tray to cool completely. This is important to ensure the ingredients don’t retain any moisture, which can affect the shelf life of the bhajani.
Once all the roasted ingredients have cooled down, grind them together into a fine powder using a flour mill or a high-powered blender.
It’s best to grind the ingredients in small batches to get an uniform texture.
Sieve the ground mixture to remove any coarse particles. Store the bhajani flour in an airtight container in a cool, dry place. It can be stored for several months.