Shravan month started last week. This month brings lots of festivals and ample opportunities for fasting and feasting. Now everyone has a different take on fasting. For some people it's paying respects to God, for some, it's the season of being thankful and for some, it's a lifestyle! I asked my mom about her reason. She observes Shravani Somwar - or Shravan Monday. Her answer is simple. She said - "Somehow, Shravan Somwar transports me back to my mom's house. It makes me very nostalgic. and now that's the only link remaining to my childhood...Well, I do understand those feelings perfectly. My entire blog is my link to my childhood.
उ पा सा चे था लि पी ठ
1 cup Upasachi BhajNi
1/3 cup daaNyache kooT/roasted, unsalted, coarse peanut powder
2 green chilies, minced
1 tsp grated, peeled ginger
salt to taste
1 tbsp minced cilantro (optional)
Ghee or oil for roasting
1. Mix all the ingredients except ghee/oil.
2. Add water gingerly to form a dough.
3. Heat a pan or griddle.
4. Make 4 uniform balls of the dough.
5. With wet hands, place one ball on the pan. Pat into a circle. If you are not familiar with this method, Place the ball on a saran wrap. Fold the saran wrap over and pat or roll it into a circle as shown below. Later, remove the saran wrap and place it on the pan.
6. Using the back of a wooden spoon, make 4-5 holes around the circumference of the thalipeeTh. Place one hole in the middle.
7. Drizzle some oil or ghee in the holes and cover with a lid.
8. Cook from one side and flip and make crisp on the other side.
9. Serve hot with sweetened yogurt and/or upsachi chutney.
1. Upasachi bhajNi is a fasting special mix readily available in Mumbai. It contains sabudana flour, shingada flour, rajgira flour, vari flour and cumin powder. I got mine from Sarvodaya Stores, Ranade Rd, Dadar, Mumbai 400028
2. Every family has different view about "fasting" ingredients that are considered "kosher". So use ghee or oil, use cilantro or not, use regular salt or saindhav/sindhav/rock salt per your own preference.
3. If you want to make it spicier, grind green chilies and ginger.
4. You can also add a grated boiled or raw potato (medium) into the dough ingredients.
5. Above proportion gives 4 small thalipeeThs.