Sohum Thalipeeth Bhajani Flour 500Gr

Description

Bhajani is not a grain but a method. Several grains and pulses are roasted separately, then ground together, and the roasting is what gives thalipeeth its smell and its keeping quality.

A thalipeeth is patted straight onto the pan with wet fingers, holes poked through it, and cooked with oil around the edges until crisp. It is eaten with curd, white butter or a thecha, and it is the sort of thing that turns a leftover cupboard into a meal. Doing the bhajani from scratch means roasting five things, which is why the pack sells.

What is in a bhajani blend? Traditionally jowar, bajra, wheat, rice, chana dal and urad dal with coriander and cumin, all roasted before grinding. Proportions vary by family and this pack does not print its own, so check with the shop if a particular grain matters.

Why are holes poked in a thalipeeth? So it cooks through. The bread is patted thick and has no gluten to hold it, so the holes let heat and oil reach the middle before the outside burns.

Another Sohum Maharashtrian line, the Sohum metkut powder, is on the same shelf, and indian flour carries the attas, ravas and besan. Vegetarian. Keep the pack sealed in a cool, dry place and use it up within the date printed on it. Order online at Panjab Supermarket for same-day delivery across Nieuwegein, Utrecht, Leidsche Rijn, Vleuten, Maarssen, Zeist, Bunnik, IJsselstein, Vianen, and Culemborg. Free delivery on orders over 49 euros.