Thalipeeth Bhajani is a multigrain flour mix – a pantry staple in most Maharashtrian households. You can whip up many nutritious snacks in no time, if you have a pre-made stock of this healthy flour mix.
The Maharashtrian specialty Thalipeeth (recipe coming soon)makes for a quick wholesome breakfast or is handy when you run out of options for lunch or dinner. Apart from making Thalipeeth, this Bhajani can also be used to make to snacks like Kothimbir Vadi, Alu vadi, baked multigrain crackers etc. 
There are a lot of variations to the Thalipeeth Bhajani recipe too. The proportion of the grains may vary from region to region or even from household to household. I use my Mom’s recipe which includes most Indian whole grains and is nutritious,easy to make.
Make the Tahlipeeth bhajani in batches of 1-1.5 kg, store in an airtight container & use as required. Refrigerate the flour mix if you need to store it for a longer time.
| Servings | Prep Time |
| ~ 1.5 kgs | 10 minutes |
| Cook Time | Passive Time |
| 45 minutes | 35 minutes |
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Healthy multigrain flour mix - a pantry staple in most Maharashtrian households
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- 250 grams jowar (sorghum)
- 250 grams Ragi (Nagli)
- 250 grams rice
- 125 grams wheat
- 125 grams bajra
- 125 grams whole brown chana (brown chickpeas)
- 125 grams whole green moong beans
- 125 grams whole masoor
- 125 grams matki or Moth beans
- 125 grams soyabean
- 6 tablespoon coriander seeds
- 2-3 tablespoon cumin seeds
- Dry roast all the ingredients one by one in a heavy bottom pan.
- Roast till you get the typical aroma and the grains just start turning light brown.
- Place each ingredient in a plate one by one as you roast it and cool completely.
- Mix everything well in a large pan or plate. Grind to a fine powder in a flour mill
- Store in an airtight container and use as required
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