Bhagar Thalipeeth | Sama Paratha | Vrat ka Paratha (No Potato)

Bhagar Thalipeeth is a nutritious, delicious and easy-to-make dish that ticks all boxes of being Vrat ka Khana or Upvas ka Khana. It is served in Maharashtra on Ekadashi and during Navratri. This is a “no potato” version of this dish and that makes it a great weight-loss recipe as well.

Pin

Known as Bhagar in Marathi and Sama ke Chawal in Hindi, Little Millet is consumed on days of fasting such as Ekadashi and Navratri in West and North India. This gluten-free Bhagar Thalipeeth is made with Little Millet flour (Sama ke Chawal ka Atta) and is flavoured with green chillies, roasted peanuts, cumin, and coriander.

As I have not used any potato in this recipe, it is also low on carbohydrates and is a great substitute for rice or chapati, if you are on a weight-loss journey. To reduce the calorie count and fat content, reduce the amount of peanuts or omit them altogether. In addition, this Sama Paratha is also good for diabetes management.

Tips to Make Bhagar Thalipeeth (Including a Vegan Version)

• Little Millet tends to dry quickly and so make the Bhagar Thalipeeth as soon as you make the dough. Also, serve it immediately. This dish tastes best when it is hot off the tava.
• If you wish to make this Sama Paratha is advance, I would recommend that you add 1/4 cup boiled potato for every 1/2 cup of Sama ka Atta (Little Millet flour) that you use. Then the Sama ka Paratha will remain soft and can be reheated.
• This is a gluten-free recipe. You can make it vegan by substituting yogurt with water.
• If you want to use this recipe for weight-loss or keep it nut-free, omit the peanuts.
• If you are making Bhagar Thalipeeth for a regular meal (not on days of fasting), you could add finely chopped onion and grated carrot to it as well.

Other Recipes for Vrat ka Khana (Upvas ka Khana)

• Bhandare Wale Aloo ki Sabzi | Vrat Wale Alu ki Sabzi
• Upvas ka Dhokla | Farali Dhokla | Vrat ka Dhokla
• Varyache Tandul | Varicha Bhat | Bhagar | Samo Rice for Ekadashi
• Danyachi Amti | Shengdanyachi Amti | MMaharashtrian Peanut Stew

Pin

How to Make Bhagar Thalipeeth | Vrat ka Paratha

1. Getting Started
   1. Using a mortar and pestle, pound 2 tbsp of deskinned roasted peanuts into a chunky powder. You could also pulse the peanuts in a small grinder.
      Pin
      
   2. Roast 1 tsp of cumin seeds till they start to change colour. Set aside to cool.
      Pin
2. Making the Dough
   1. In a bowl, mix together 1/2 cup of Bhagar Atta (Sama no Lot, Little Millet Flour, Sama ke Chawal ka Atta), 2 tbsp of finely chopped fresh coriander, 1 tsp of finey chopped green chillies, 1/2 tsp Sendha Namak (or regular salt, if your diet permits it), and 1 tsp roasted cumin.
      Pin
   2. Next add 2 tbsp of fresh dahi and mix well. Use water for a vegan version.
      Pin
      
   3. Now add 2 tbsp of the roasted peanut powder and mix well. I add the roasted peanuts at this stage to retain crunchiness.
      Pin
      
   4. If needed, add a little water (1/2 tsp at a time) to create a soft and pliable dough. I needed about 1.5 tsp of water.
      Pin
      
3. Making the Bhagar Thalipeeth
   1. Over medium flame, heat a tava and grease the suface with a few drops of ghee. Use oil for a vegan version. Note that oil is not allowed during fasting.
   2. Grease a plastic sheet with a few drops of ghee. You can use a damp cotton cloth or cheesecloth instead.
   3. Divide the dough into two portions and roll each portion into a ball.
      Pin
   4. Place one portion of the dough on the greased plastic sheet.
   5. Now moisten your fingers with water and pat the dough ball into a thick disc about 5″ in diameter. Do not make it very thin or it will dry out and break as we cook it.
      Pin
      
   6. Immediately transfer the disc onto your palm and then to the tava.
      Pin
   7. Let the Bhagar Thalipeeth cook till the top side dries out a bit and the side touching the pan starts to turn brown.
   8. Lightly brush the top side of the Thalipeeth with ghee (or oil) and flip it over to cook the flip side.
      Pin
   9. Repeat the process to make the second Bhagar Thalipeeth.
4. Serve the hot Bhagar Thalipeeth immediately with cold dahi.   

Pin

Recipe for Bhagar Thalipeeth (No Potato Version)

Pin

Bhagar Thalipeeth | Sama Paratha | Vrat ka Paratha (No Potato Version)

Aruna

Bhagar Thalipeeth is a savoury pancake made in Maharashtra with Little Millet flour (Sama ke Chawal ka Atta, Sama no Lot). This nutritious and delicious Thalipeeth is served on days of fasting such as Ekadashi or Navratri.

This is a "no potato" version and is also great for weight-loss. It have included tips to make this recipe vegan and nut-free as well.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch, Snack

Cuisine Gluten Free, Indian, Maharashtrian, Navratri, Vegan, Vegetarian

Servings 2 Thalipeeth

Calories 275 kcal

Equipment

• 1 Bowl
• Mortar and Pestle, or Small Grinder
• Tava or Griddle
• Plastic Sheet
• Turning Spatula

Ingredients

  

1x2x3x

• 1/2 Cup Bhagar Atta, Little Millet Flour, Sama ke Chawal ka Atta (90 gms)
• 2 tbsp Roasted Peanuts (25 gms)
• 1 tsp Cumin Seeds (4 gms)
• 1 tsp Green Chilli Finely Chopped (3 gms)
• 2 tbsp Coriander Finely Chopped (6 gms)
• 2 tbsp Dahi (Substitute: Water)
• 1 tsp Water
• Ghee for Pan Roasting (Substitute: Oil)
• Sendha Namak to Taste (Substitute: Regular Salt)

Instructions

 

Getting Started

• Using a mortar and pestle, pound 2 tbsp of deskinned roasted peanuts into a chunky powder.

  You could also pulse the peanuts in a small grinder.
• Roast 1 tsp of cumin seeds till they start to change colour. Set aside to cool.

Making the Dough

• In a bowl, mix together 1/2 cup of Bhagar Atta (Sama no Lot, Little Millet Flour, Sama ke Chawal ka Atta), 2 tbsp of finely chopped fresh coriander, 1 tsp of finey chopped green chillies, 1/2 tsp Sendha Namak (or regular salt, if your diet permits it), and 1 tsp roasted cumin.
• Add 2 tbsp of fresh dahi and mix well.

  Note: Use water for a vegan version.
• Now add 2 tbsp of the roasted peanut powder and mix well.

  I add the roasted peanuts at this stage to retain crunchiness. You could add it with all the dry ingredients. Omit peanuts for a nut-free version.
• If needed, add a little water (1/2 tsp at a time) to create a soft and pliable dough. I needed about 1.5 tsp of water.

Making the Bhagar Thalipeeth

• Over medium flame, heat a tava and grease the suface with a few drops of ghee.

  Use oil for a vegan version. Note that oil is not allowed during fasting.
• Grease a plastic sheet with a few drops of ghee.

  You can use a damp cotton cloth or cheesecloth instead.
• Divide the dough into two portions and roll each portion into a ball.
• Place one portion of the dough on the greased plastic sheet.
• Moisten your fingers with water and pat the dough ball into a thick disc about 5″ in diameter.

  Do not make it very thin or it will dry out and break as we cook it because there is no gluten in this dough.
• Transfer the disc onto your palm and then to the tava.
• Let the Bhagar Thalipeeth cook till the top side dries out a bit and the side touching the pan starts to turn brown.
• Lightly brush the top side of the Thalipeeth with ghee (or oil) and flip it over to cook the flip side.
• Repeat the process to make the second Bhagar Thalipeeth.

Serving Suggestions

• Serve the hot Bhagar Thalipeeth immediately with cold dahi.

Notes

1. To make a Vegan Bhagar Thalipeeth, substitute dahi with water, and ghee with oil. If you are making for a day of fasting such as Ekadashi or Navratri, remember oil is not allowed.
2. To make a nut-free version or a weight-loss recipe, omit the peanuts.

Nutrition

Calories: 275 kcalCarbohydrates: 40 gProtein: 9 gFat: 9 gSaturated Fat: 2 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 3 gCholesterol: 6 mgSodium: 74 mgPotassium: 226 mgFiber: 5 gSugar: 1 gVitamin A: 59 IUVitamin C: 1 mgCalcium: 48 mgIron: 2 mg

Keyword Bhagar Thalipeeth, Sama Paratha, Sama Thalipeeth, Upvas ka Khana, Vrat ka Khana, Vrat ka Paratha

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!