Today my guest is Ruchi from MocktailMommies who has sent in a very quirky story of marrying two cuisines to create something unique and appetising. Read on to learn how to transform the traditional Thalipith into a delicious Pizza.
MIX N MATCH THALIPITH PIZZA
Eating healthy and not compromising on the nutrition is a big task. Who would want to see the sullen faces at the dinner table? A big no-no for any one! Add variety and the faces cheer up. Variety is the spice of life. And same applies to our taste buds too. That reminded me of a quote by John Ruskin.
“Variety is the positive requisite in the character of our food”
My kitchen is a great experimenting lab. Taking clues from the “Mix n Match” dressing sense, I exercised this philosophy with food. As with any experiment, either I discover a new dish or else learn what should be left solo, instead of mixing!
One such successful and a real hit experiment is marriage of a Maharashtiran bride with an Italian groom! Sounds interesting… believe me it tastes good too! As you can see this is a Mix-n-Match recipe for healthy snacking or breakfast. I have christened it “Thalipith Pizza”
Thalipith is a multigrain pan cake and is native to Maharashtra. And Pizza is a native of Italy. They happily married in my kitchen! Sharing the story with you here.
For making Thalipith, you will have to keep “Bhajani”, a mix of flours ready.
Ingredients for Bhajni-
1 kg Bajra atta (Millet flour)
1/2 kg Chawal ka atta (rice flour)
1/2 kg Besan (split bengal gram flour)
1/2 kg Jwari (sorghum flour),
1/3 Kg urad dal (split black gram flour)
1/2 Kg gehu ka atta (wheat flour)
1/4 kg dhana powder (coriander seeds ground)
How to make Bhajani?
Dry roast all flours mentioned above separately on low heat for 8 to 10 mins. Let them cool, combine them. Store the mix at a cool and dry place Shelf Life of Bhajani is 4 to 5 months.
Ingredients for Thalipith:
2 Cups Bhajani flour
1 finely chopped onion
2 finely chopped green chilies
1 Tbsp coriander leaves
Salt to taste
Pinch of red chili powder
Warm water for kneading
1 tsp oil
More oil to drizzle while cooking
Ingredients for toppings: –
Some finely chopped vegetables (You can choose from onion, tomato, red and yellow bell peppers, baby corn, jalapeno, olives, etc or My advice is… just peep into the refrigerator’s vegetable drawer!)
- Take bhajani, add onions, chilies, coriander leaves, salt to taste, red chili powder (opt) and 1 tsp oil in a big mixing bowl.
- Start kneading the mixture into a stiff yet pliable dough by adding little warm water at a time.
- Make small round balls from the dough. Set aside.
- To flatten these balls into round breads, take plastic sheets and cut them in large squares (from used vegetable bags, zip lock bags etc)
- Place the plastic sheet on the kitchen counter or chopping board and apply a little oil on top.
- Place the dough ball on it and using your palm start flattening the dough into a small round circle. I would suggest you to apply some oil on your palm to avoid the dough to stick to your fingers.
- Once done, make a small hole in the centre using your index finger.
- Add about 1/2 tsp oil on the tawa and with the help of the plastic sheet pick up and place the Thalipith on the tawa/pan.
- Drizzle a little oil in the centre (hole) and a little on both the sides once, while cooking.
- Cook approximately for two minutes on med heat on either side.
- Apply pizza sauce on top side of the Thalipith.
- Spread vegetables and be liberal while covering the vegetables with the grated mozzarella cheese
- Cover with lid and cook for 2 to 3 minutes
- Before serving sprinkle mix herbs and chili flakes.
- Cut this pizza into pieces and serve.
Shalini is celebrating the anniversary of her self hosted blog. I love her posts as they are varied and rich in content. So thought of sharing this mixed platter as a salute to the Mix n Match Blog Queen!
————By MocktailMommy Ruchi
This guest post is part of my blog birthday celebration for turning one as self hosted blog.