Bhagar Thalipeeth | Sama Paratha | Vrat ka Paratha (No Potato Version)
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.
Equipment
- 1 Bowl
- Mortar and Pestle, or Small Grinder
- Tava or Griddle
- Plastic Sheet
- Turning Spatula
Ingredients
- 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
- 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.
- 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