Thalipeeth is a pancake-like bread from Maharashtra, India, made with Bhajani flour and spices. It is often served with butter, toops, yogurt, or curds. Bhajani flour is made from various ingredients, including rice, black gram, and coriander seeds. Thalipeeth is often packed for later consumption and is not the only staple bread in Maharashtrian cuisine. Other vegetarian dishes from the region include puneri misal and dalimbi.
Thalipeeth is a simple bread made like a pancake which is a part of Maharashtrian cuisine belonging to the Marathi people of India. It is best made with a Bhajani flour base, but many quite suitable substitutes can be found for this flour. This bread is considered to be mildly spicy in spiciness. The dough is often mixed with cumin, turmeric, onion, chillies, coriander, and sometimes tomatoes or sugar. It is often served with butter, toops, yogurt or curds.
Bhajani flour, the main ingredient in thalipeeth, is made up of many ingredients including rice, black gram, black chanas, dry peas, sorghum, pearl millet, coriander seeds, black eyed peas, moth bean and fenugreek. During the fast, the pearl sago can be replaced with the starchy ingredients to make a paste called upass. Many people share fond childhood memories of taking thalipeeth to school with them in their lunch boxes. Those far from their homeland of Maharashtra or Pune find it difficult to find Bhajani flour elsewhere because the pearl millet in real flour can go rancid quite quickly if the flour is not kept tightly sealed. Many Bhajani healing packages, given by relatives to students or family members, have crossed the seas from India.
One of the main physical characteristics of the thalipeeth is a hole punched in the center of the pancake after the dough has been flattened by hand. Once in the pan, oil is dripped into the hole occasionally while frying to ensure that the thalipeeth is evenly fried. Thalipeeth can be served hot or packed at room temperature for a short time so it can be enjoyed later in the day.
Thalipeeth is not alone in being a staple bread in Maharashtrian cuisine, and others include chapatis and bhakri. Flatbread is a flat bread made from whole wheat flour, and is one of the types of roti breads that are commonly made around the world. Bhakri is another type of unleavened bread usually made from wheat flour, sorghum, pearl millet and millet.
Travelers in the city of Pune find other vegetarian dishes that share a historical and geographical background with thalipeeth. These include puneri misal and dalimbi. Puneri Misal is a blend of sprouts, seeds and spices served on a base of potatoes, rice and yoghurt. It is often topped with a spicy gravy called tarri. Dalimbi is a hot soup made from sprouted vaal, kokum and regional spices.
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