Vrat Ka Thalipeeth Recipe
'Thalipeeth' is a tasty Maharashtrian snack typically made with many different grains. But this recipe is a 'thalipeeth' is made with all the ingredients that are suitable to eat during 'fast' or 'vrat'. The flour used to make this 'thalipeeth' is called 'vrat ka ata' or 'upvas bhajani', can be prepared well in advance and stored in the refrigerator for many months. If the flour is ready, it takes only minutes to prepare this tasty snack. (This flour can also be used to make another delicious snack called potato chakli.) Serve hot 'vrat ka thalipeeth' with yogurt, and sweet lemon pickle.
- For 'vrat ka ata' or 'upvas bhajani' or flour of the 'thalipeeth' (makes 7 cups flour)
- Samak rice (Barnyard millet / Vrat ke chawal) - 2 & 1/2 cups
- Rajgira (Amaranth seeds) - 1 & 1/4 cups
- Tapioca (Sabudana) - 3/4 cup
- Cumin Seeds - 2 tbsp
- For making the 'thalipeeth'
- 'Bhajani' or the 'thalipeeth' flour - 1 & 1/2 cups
- Potato - 1 boiled and peeled
- Salt - To taste
- Green Chilies or Red Chili Powder - Crushed green chilies or red chili powder according to taste
- Cilantro/Coriander leaves - A small bunch, chopped
- Roasted peanut powder* - 1/2 cup
- Cumin Seeds - 1/4 tsp
- Oil - As needed (about 3-4 tsp)
For 'vrat ka ata' or 'upvas bhajani' (makes about 7 cups of 'upvas bhajani'):
- Dry roast the cumin seeds till they become darker and then grind to a fine powder.
- Dry roast the 'rajgira' in a pan till a few seeds start popping into white flakes, and transfer to the same grinder that has the powdered cumin seeds in it.
- Dry roast the tapioca till it turns slightly pinkish and starts making little popping noise and transfer to the grinder.
- Dry roast the 'samak ke chawal' till they too turn slightly pinkish in color, and transfer to the grinder.
- Allow all these roasted ingredients to cool and then grind in the grinder to make a very fine powder.
- The 'vrat ka ata' or 'upvas bhajani' or the flour for the 'vrat ka thalipeeth' is now ready. It can be used right away or stored in the refrigerator for many months.
Making the thalipeeth:
- Take 1 & 1/2 cups of 'upvas bhajani' in a kneading bowl.
- Mash the potato and add to the 'bhajani'.
- Add salt, green chilies or red chili powder, roasted peanut powder*, coriander leaves, and cumin seeds.
- Use water as needed, to knead all the ingredients into a soft dough.
- Heat a griddle.
- Take a small portion of the dough and pat it into a circle on a parchment paper, about a few millimeters thick.
- Make a few holes on the 'thalipeeth' circle with your finger.
- Carefully transfer the 'thalipeeth' to your palm by flipping the parchment paper and then peel off the parchment paper.
- Transfer the 'thalipeeth' to the hot griddle.
- Add a few drops of oil in each hole and little along the edge of the 'thalipeeth'.
- Cover and allow to cook on a medium flame, till the lower surface becomes pinkish brown.
- With a spatula, flip over the 'thalipeeth' to the other side.
- Again add little oil in the holes and along the edge, and allow the other side to get some pinkish spots too.
- Remove from the griddle and serve hot 'vrat ka thalipeeth' with sweet lemon pickle and yogurt.
- Repeat with the rest of the dough to make more 'thalipeeth'.
*Roasted peanut powder - Roast some peanuts in a pan on medium heat till they get little brown spots and allow to cool. Remove the peels by rubbing between your palms. Blow away the loose peels and grind the peanuts into a slightly coarse powder.