Ragi Ghavan to Thalipeeth: Try these authentic Maharashtrian breakfast recipes
Updated On: 06 February, 2024 06:20 AM IST | Mumbai | Aakanksha Ahire
Kande Pohe, Batata Vada, Phodnicha Bhaat, Ghavane, Sabudana Khichdi, and Missal Pav are all authentic Maharashtrian breakfast dishes that one cannot resist. We reached out to chefs who share recipes of the same, but with a fresh twist
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Marathi breakfast dishes are not just lip-smacking delicious, they are equally healthy. In photo: Millet Amboli (Left/Anagha Desai, Sabudana Wada (Right/iStock)
Mornings in Marathi households are incomplete without steaming hot Kande Pohe sprinkled with a few crunchy peanuts and finely chopped coriander served with a slice of lemon on the side. A cup of hot Adrak Chaha (tea) completes a perfect breakfast that sets the right tone for the day.
Ask any aai (mother) or aaji (grandmother) and they will tell you ‘Sakalcha nashta poat bharun karava’ (One must always have a filling breakfast). Maharashtrians take their breakfast very seriously. With mouthwatering dishes like Missal Pav, Sabudana Khichdi and Amboli, who wouldn’t?
Besides, Marathi breakfast dishes are not just lip-smacking delicious, they are equally healthy. We have chefs onboard who share the recipes of their favourite breakfast dishes. Let’s dig in.
Thalipeeth
For Chef Rakesh of Amazonia, Maharashtrian breakfast dishes stand out for their diverse flavours and the use of local spices. He says, “Whether it`s the tanginess of Misal Pav or the savoury goodness of Sabudana Khichdi, each dish reflects the rich cultural tapestry of Maharashtra. It`s this unique blend that makes Maharashtrian breakfasts truly special.” The chef’s two favourites, besides Thalipeeth, are Poha and Sheera.
Sharing an anecdote of how the chef grew fond of Maharashtrian dishes in general, he says, “I first learned the art of making Puran Poli during a family gathering. My grandmother, with her years of expertise, shared the intricate details of this Maharashtrian sweet delicacy. It`s a recipe that`s been passed down through generations, making it a treasured tradition.”
Chef Rakesh shares with us the recipe of Thalipeeth, a common favourite of Marathi mothers and grandmothers. It is a highly nutritious multigrain flatbread prepared from various flours, spices, and some vegetables.
Ingredients:
Jowar flour/sorghum flour - 1 cup
Besan/gram flour - 1/4 cup
Wheat flour/atta - 1/4 cup
Bajra / pearl millet flour - 1/4 cup
Rice flour - 1/4 cup
Ginger garlic paste - 1 tsp
Finely chopped green chillies - 1 tsp
Turmeric - 1/4 cup
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Carom seeds - 1/4 tsp
Sesame seeds - 1 tsp
Finely chopped coriander - 1 tbsp
Finely chopped onion - 1
Salt - 1/2 tsp
Water to knead flour - 1 cup
Oil for roasting
Butter paper - 1-2 sheets cut in square
Method:
1. First, in a large mixing bowl take one cup jowar flour, one-fourth cup besan, one-fourth cup wheat flour, one-fourth cup bajra and one-fourth cup rice flour.
2. Add to the bowl, one teaspoon of ginger garlic paste, two green chillies, one-fourth teaspoon turmeric, half a teaspoon coriander powder, half a teaspoon cumin powder, one-fourth teaspoon ajwain, sesame seeds, coriander, chopped onion and half a teaspoon salt. Mix well making sure everything is combined well.
3. Now add 1 cup water or as required and knead a dough. Then take a small ball of dough and start patting over slightly oiled butter paper.
4. Gently drop the sheet upside down over a hot griddle/pan.
5. Peel off the butter paper sheet slowly without breaking your thalipeeth. Additionally, smear some oil over the thalipeeth.
6. Cover and cook both sides on medium flame. Finally, serve the thalipeeth with butter (loni), pickle or curd.
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