While I feel that Thalipith is a healthier option to Parathas, some people like like the latter's softness than thalipith which is not very tasty when it turns cold and hard but the former does have more ground pulses than the latter, which may atmost have one vegetable--Talking of which, I can never forget the best parathas we had, at Mussourie --a small eatery on Camel Back Road, meters before the Gurudwara, run by a Sikh couple. The scary part was the wild monkeys which would not hesitate to accost you and violently snatch the packed food...phew! I digress.
Returning to the bhajani which consists of different pulses that are dry-roasted before being ground into flour. I experimented with a combination of wheat, jowar, bajra, chana dal, rice, urad and moong dal(s). Ofcourse, there are multiple methods to make the bhajani for thalipith and you can experiment depending on the desired chemistry, thence outcome.
* Jowar: 1 kg.
* Bajra: 1 kg. (if you cant find bajra, substitute it with rajgira OR ragi --only 200 gms else the final product will break)
* Wheat: 1 kg
* Moong dal: 1/2 kg (OR urad dal: 1/2 kg)
* Chana dal: 1/4 kg
* Rice: 1/4 kg (increasing this quantity will result in the pancake turning stiff and crack whilst cooking)
1. Dry roast each of the above ingredients separately till the grains turn crispy brown. Do not add oil to the kadai while roasting.
2. Cool them and mix it well and grind together all the roasted ingredients in flour mill for a very fine powder consistency (not coarse like flour for parathas).
This is 'bhajani' flour, can be used for thalipith and also for chakli and even as a base for instant dosa. Although I dislike cooking I like the experiments that $A and me try in the kitchen. Most of the times I am just astounded at the chemistry created with various ingredients though. If the bhajani is stored in a clean, dry and airtight container, it can last a few months (even a year?) without any bugs BUT I would not vouch for the taste of product made with flour that is so stale
* 4 cups Bhajani flour (see above, for bhajani mix)
* 1 small chopped Onion
* 2 tbsp Chopped coriander
* 1/2 tbsp Shveta Till (white sesame seeds)
* 1/4 tsp Ajwain seeds
* 1 tbsp Coriander seed (dry roasted) powder
* 1 tsp Red chilli powder
* 1 tsp Thecha (green chillies paste)
* 1 tsp ginger paste
* Black peppercorns (depending on your spice level)
* 1 tbsp Jeera/cumin seeds
* 2-3 tbsp Oil
* Salt, to taste.
1. Take four cups Bhajani flour and finely diced onions, black pepper powder, turmeric, coriander, ginger and thecha paste, jeera, chopped coriander, Till, Ajwain seeds, Coriander seed (dhania) powder, and red chilli powder.
2. Knead with water to make firm dough. [Hint: While making dough you can add 1 tablespoon of curd and reduce the water. This is only if you intend to consume on the same day.]
3. Roll into rotis and make 2-3 holes with a spoon.
4. Cook over a hot tava (griddle), smearing oil on the holes. Cover the tava and cook for two minutes. Turn and cook both sides till crisply cooked.
5. Enjoy hot with pudina chutney or dahi raita (curd) or plain unsalted butter.
This time while mixing I added ragi for a darker color and had taken pictures of the methi-onion thalipith but I am feeling lazy to upload them. The next on my to-learn list is the yummy Vegetarian-Ma-Po-Tofu from a Chinese restaurant but I dont know where to find silken tofu in India.