Maharashtrian Jain-Style Bajra Thalipeeth Bowl Recipe

About this recipe

A wholesome and flavorful dinner featuring Bajra Thalipeeth paired with spiced tomato chutney and a side of cucumber-carrot koshimbir. Perfect for weight loss and packed with protein and fiber.

Ingredients

• 500 g Besan
• - Lemon Juice
• 250g Green Chilli
• 250g Coriander
• 250g Ginger
• 500g Cucumber
• 250 g Carrot
• 500 g Tomato - Hybrid
• 500 ml Water
• 1 kg Bajra Flour
• 10G Salt
• 20 g Turmeric Powder
• - Cumin Seed

Instructions

1. Step 1: In a mixing bowl, combine Bajra flour, Besan, roasted cumin seeds, green chili, coriander leaves, turmeric powder, red chili powder, and salt. Gradually add water to knead into a soft dough.
2. Step 2: Divide the dough into small balls. Flatten each ball into a round flatbread (Thalipeeth) using your palms or a rolling pin.
3. Step 3: Heat a skillet on medium flame and grease lightly with peanut oil. Cook each Thalipeeth until golden brown on both sides, flipping occasionally.
4. Step 4: For the tomato chutney, heat 1 teaspoon of peanut oil in a pan. Add grated ginger, chopped tomatoes, turmeric powder, and salt. Cook until tomatoes soften and release their juices, about 10 minutes. Blend into a smooth chutney if desired.
5. Step 5: Prepare the koshimbir by mixing grated cucumber and carrot with lemon juice and a pinch of salt.
6. Step 6: Plate the Thalipeeth, tomato chutney, and koshimbir together. Serve warm.