Nov 29, 2007


Don't you think that our demands and cravings change with age? When we were kids, we would ask for toys and dolls. As we grow up, they change to books and CD's. Later, they become more pocket money, requests to go out on overnight picnics, walkmans, the list goes on and on. If you grow up to be fond of cooking, take up blogging, and land in the US, you will definitely crave for food items that you don't find here. I tried finding bhajani in all nearby Indian shops to no avail. Naturally, it was topmost on my demand list when my parents came to US. Bhajani is a special flour made by frying and grinding different types of daal and spices. It is used to make Thalipeeth and Bhajaniche wade.

Of all the things that I missed and craved for after coming to the US, thalipeeth topped the list. Thalipeeth is a spicy Indian bread, mostly prepared in Maharashtra, made from bhajani flour. I often dreamt of them. I saw those brown tasty, spicy breads with ragged edges and little holes. I remembered devouring one after other steaming hot thalipeeth with tasty ghee and butter. The combination was divine. Few months back, a friend's mom had come from India and she invited us over for tea and snacks. We were sitting in the living room when the familiar aroma of garma garam thalipeeth wafted from her kitchen. A minute later, she presented us with the tastiest thalipeeths I had ever eaten. I forgot all my manners, didn't say 'No' even once when she asked me if I wanted more, and devoured as many thalipeeths as I could, leaving a few for her family and my other friends.

My mom got bhajani flour for me, she even helped me make yummy thalipeeth. Bhajani can be made at home by roasting and grinding 2cups bajri, 1 cup jowar, 1/2 cup chana daal/harbhare, 1/2 cup urad daal, 1/4 rice, 1/4 cup wheat, jeera, and coriander seeds. The process seems cumbersome, so it's easy to buy store bought bhajani to make these spicy breads.




  1. 4 cups bhajani flour
  2. 2 medium onions - chopped very fine
  3. 1 tsp ajwain seeds
  4. Pinch of asafetida
  5. 2 tsp red chilli powder (Reduce if you are not accustomed to spicy food)
  6. 1 tsp turmeric powder
  7. 1/2 tsp garam masala
  8. Salt to taste
  9. Oil


  1. Mix all the above ingredients except oil, using water. Make a firm dough.
  2. Heat a pan over high flame.
  3. Make small portions of the above dough and round up into small balls.
  4. Take a plastic sheet and lay a dough ball on it. Start spreading the dough with your palm, while turning the plastic sheet. Make a circle. Once done, make 4-5 small holes in the dough with your finger.
  5. Pour 1 tsp oil on the heated pan. Take the plastic sheet in your left hand, invert it on top of your right hand, gently pull out the plastic from spread dough, and place the dough on the pan. Quite a task!
  6. Pour some oil on the sides and into the holes. Fry for 1 minute. Invert the thalipeeth and cook the other side for a minute. Again flip it and cook for 30 secs.
  7. Remove from pan and serve hot with yogurt. You can add some ghee on top of the thalipeeth.

Verdict: Thalipeeth topped with ghee and served with curd, straight off the stove is the ultimate divine food. The dough spreading process can be mastered with some practice and the results are great.


KayKat said...

Never heard of these - they sounds delicious.

Thanks for the recipe.

Nupur said...

Oh yes, you are so right, bhajani is now high on my most-desired list! I love bhajani chi chakli most of all.

Happy cook said...

Yeah i totally agree with you. About wanting to have something we don't get it here.
Never had this dish.

Seema Bhat said...

Wow Sapna, Your mom is visiting you ? lucky you. I hope she enjoys the cold weather here. Ask her to stay warm. I have heard about Thalipeeth from friends but never got a chance to taste them. Thanks to you and your mom for the recipe. Enjoy your weekend.

Manasi said...

Garam-garam Thalipeeth, loni!! what a heavenly combo!!!!
Forget the manners girl, enjoy!! I wud've done the same!!! :D

Rina said...

We south Indians nerver tried or heard about this. Thanx for for sharing something so unique for me

remya said...

i havent heard of does it taste...i too along for sme items that we dont get here..all r same...enjy wid ur mom...

musical said...

Such a delightful combo, yaar! Butter and thalipeeth=bliss! Thanks a ton to you and your Mom for this womderful treat. I have been lucky to enjoy it here, courtesy my friend's Mom who brought a big bag of bhajani here and then lovingly fed us with thalipeeths, bhakris and so many more goodies!

ushaprashanth said...

Hi swapna!
THalipeeth looks delicious!! will be very apt for cold evenings with hot tea too!!!!!

Meera said...

wow! bhajanicha thalipeeth and hot tea!! what else one wants in life?:-)

Swapna said...

Kaykat: Thanks for the comment.
Nupur: Bhajani chakli tastes great too.
Happy Cook: There are so many other things that one doesn't get in US and longs for them. I don't get amsul here.
Seema: My parents visited us last month. I dare not call them here in the winter. Glad you liked the recipe. Enjoy the weekend!
Manasi::)..Ho ga..thalipeeth tastes great with loni too..Yummy!
Rina: There are a 100 south Indian dishes about which I might not be doing. Blogging is all about sharing each other's culture and recipes na?:)
Remya: Thalipeeth is a spicy bread, similar to bhakri. My parents went back last month. I enjoyed with them back then.
Musical: Lucky you got to taste thalipeeth:)Try it if you find bhajani.
Usha and Meera: Yup, thalipeeth would be a great accompaniment to hot, hot tea. I wouldn't want anything more in life!:)

Anu said...

Hi Swapna,
What a mouth-watering pic...I too loooooove Thalipeeth-tup-loni..Am going to ask mom to make some today!! :-))

Tee said...

Thalipeeth is our staple food...swayampak karayacha kantala aala ki jevayala hech asta:) Absolutely love thalipeeth!

Uday said...

Hi all,
Does anyone know do we get bhajani flour in us, in some grocery stores ?

Anonymous said...

Hi Swapna,

I just read that you are looking for "amsul" in the US. Try looking for "wet kokum", its the same. I love it in my cooking too :)