MAHARASHTRIAN DHAPATE

This is a very quick and tasty recipe for you when you have absolutely no veggies in your fridge and still want to eat something spicy and healthy. Dhapate made with a combination of whole wheat, jowar[sorghum] and gram/ besan[chickpea] flours. The dough is spiced with green chillies, cumin seeds, onion which makes the roti very flavorful and delicious. Here I used a paste with green chillies, garlic, cumin seeds and coriander which adds so much flavor and makes the whole kitchen smell great. If someone ever offers you “dhapate “ make sure the person is giving you these delicious edible ones and not the other. 

There is a very funny meaning of Dhapate in Marathi that is “slap on your back “ !!!  Very healthy and quick, breakfast or sometimes meal recipe.People say that making dhapate is little difficult since practice is needed. But believe me it was very easy to make. If you have practice to make makki ke roti, then making dhapate is not a big deal. This dhapate dough is much easier to handle. This recipe can be considered as a variation of Thalipeeth or we can say that Dhapate is cousin of Thalipeeth. In Maharashtra , this flatbread is very well known bread type used for dinner.  

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS:

1 Cup Whole Wheat Flour

1/2 Cup Jowar Flour
1/2 Cup Besan/ Gram Flour
 1-2 teaspoon Green Paste [garlic+green chillies+coriander]

1 teaspoon Turmeric

2 teaspoon Red Chilli Powder

2 teaspoon Coriander Powder 

Salt as per taste

1/2  teaspoon Cumin Seeds
1 tablespoon Sesame Seeds

1/2  teaspoon Carom Seeds

Oil as required

1 Sliced Onion [ Optional ]

¼ Cup Chopped Coriander

METHOD:

STEP 1 – In a mixing bowl or big plate, add all flours,salt and mix it.

STEP 2 - Add chilly and garlic paste, coriander, turmeric powder, carom seeds, cumin seeds, sesame seeds and salt to the flour.

STEP 3 – Add water and knead a dough. Divide the dough into small portions.

STEP 4 – Divide the dough in equal a bit big size balls.

STEP 5 – Apply 2-3 drops of oil on the rolling board, take one portion and roll it slightly thicker that chapati. If the edges are cracking adjust with your fingers. Make small holes with finger on the rolled dhapate. [traditionally these rotis are rolled out a little thick and small hole/holes are made around the roti which are filled with oil and cooked till golden.]  

 

STEP 6 – Heat a tawa/ griddle, add some oil and transfer the rolled dhapate carefully on the tawa. Put some drops of oil in the holes to cook them properly. 

STEP 7 – Cover and cook over medium heat from both the sides. Cook dhapate on griddle/ tawa until brown spots form on both sides, about 1-2 minutes per side. Likewise make all the dhapate with the rest of the dough and serve hot.

Serve them hot with homemade curd / loni [homemade white butter], clarified butter [ sajuk tup ] or your favourite pickle. But it tastes even better when served with coarsely ground peanut and red chilli chutney. 

NOTES: *Traditionally dhapate is prepared like this. Here I used 3 types of flour but you may make this by adding other mix flours of your choice.

             * Instead of green paste you can add crushed garlic, chopped coriander and red chilli powder.
             * Here I did not use chopped onion, but dhapate tastes best when added onion.