Katdare Thalipeeth Bhajani
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Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly Maharashtra. The flour for thalipeeth, called bhajani, is a multigrain flour prepared from roasted grains, legumes and spices. The dish is popular in Maharashtra and North Karnataka, and it is also made with regional variations in Goa.
Net weight: 200 gms
Shelf Life: 6 Months from date of manufacturing.
Ingredients: Rice, sorghum, wheat, Bajari (millet), black gram dal, Bengal gram dal
Preservative Disclaimer: Contains: No artificial colour, preservatives.
Located: Satara, Maharashtra
Katdare Foods is very well known in Maharashtra for the taste, authenticity and quality of products it provides. It is the ultimate taste maker of Maharashtra.
The brand was started in 1958 in Satara, by late Shri. Balkrishna Katdare and his wife late Smt. Pramilabai Katdare as a home activity with the purpose of introducing a few products for daily consumption. With a delectable and authentic taste guaranteed every time, because of the fact that they still follow the traditional pounding process; today, the brand has become a legacy of delivering authentic taste with an enriched experience of more than 60 years!Â
Recipes/Ways to Use:
Interesting recipes which can be made from Thalipeeth Bhajani â€“
1) You can mix fresh coriander and sesame seeds with this Bhajani to make steamed coriander cakes.
2) Tasty Brinjal thalipeeth â€“ Add roasted brinjal flesh to the bhajani to make Brinjal thalipeeth.
Take the required quantity of bhajani (flour) and add finely cut onion, fresh coriander leaves, red chilli powder and salt to taste. Add little oil or clarified butter over it and knead the dough well. Add little water to make the dough pliable. Divide the dough into big portions. Place the ball on non-stick pan and press, spread it evenly. Poke at 2-3 places. Drizzle little oil or butter. Cover and cook on low heat. Then remove cover and heat little more. Flip and cook the other side too. Serve hot with homemade butter, curd and pickle.