Thalipeeth Crackers with Thecha Dip

{Scroll down for the giveaway winners!}

All of last year, I spent in wrapping some projects up, writing my book, being pregnant, and then of course, I almost went in hiding while I got used to being the mother of three children. One of the things I have really missed in all this time, is conducting culinary workshops. Before I got very busy, I enjoyed playing host to enthusiastic participants who enjoyed a day learning how to make all sorts of bread, pantry essentials such as ketchup and pesto, and suchlike. It always makes me incredibly happy to demonstrate a technique that results in collective oohs and aahs and the formation of WhatsApp groups and long term friendships. Food can have such a beautifully uniting effect.

And food is also a great medium to look at something with a new eye. It pains me to see that people (Maharashtrians included!) tend to think of Maharshtrian food as bring and not pretty to look at. I think we have a great variety of produce across the varied geographical expanse of the state, and it is about time we gave it its due respect. It is with that determination that I drew up a 4-day course called Modern Maharashtrian. I was, unfortunately, only able to conduct one before I got too busy, but I am happy to report that it was well-received, and participants continue to make some of the dishes in their homes even today. You can see the pictures here.

One of the dishes I taught in the course are these crackers–I will dare to say they are an invention of mine, but they are, really, just multigrain crackers made using a traditional Maharashtrian flour mix that is typically used to make flatbreads. I am sharing the recipe here.

Thalipeeth Crackers with Thecha Dip

1.     Thalipeeth Crackers


  • 1 cup Thalipeeth bhajani (or mix ½ cup jowar flour with ¼ cup rice flour, ¼ cup wholewheat flour and 2 tsp. of coriander seed powder)
  • ¼ cup wholewheat flour
  • 3 tbsp. vegetable oil
  • ½ tsp. salt
  • ¼ tsp. sugar
  • 1 large pinch of turmeric powder
  • ¼ tsp. red chili powder
  • 3-4 tbsp. finely chopped fresh coriander or fenugreek (optional; recommended)
  • 2 tbsp. sesame seeds
  • ¼ cup water (more, as required)


  1. Mix all ingredients together to form a soft dough.
  2. Divide the dough into two portions.
  3. Line your work surface with a sheet of cling and place one portion of dough on it. Flatten slightly and cover with another sheet of cling.
  4. Roll out to about a ¼ inch thickness. Carefully peel off the top layer of cling and using a pizza cutter or knife, cut out crackers in squares or as you like.
  5. Lift each cracker carefully using a palette knife or similar equipment and place on a greased and floured baking tray, a little apart.
  6. Bake in a pre-heated oven at 150 degrees centigrade for 10-12 minutes or until golden and crisp.
  7. Cool and store in an airtight box for up to a week.

2.     Thecha Dip


  • 1 cup natural yogurt, drained
  • Juice of 1 small lime
  • 2 fresh green chilies
  • 3 cloves of garlic
  • 1 tsp. coriander leaves (optional)
  • A large pinch of sea salt
  • 2 tsp. vegetable oil
  • A pinch of roasted cumin seed powder (optional)
  • 1 tsp. raw peanuts (optional)


  1. Pound the chilies, garlic, peanuts, and coriander with the sea salt in a mortar and pestle until coarsely crushed.
  2. Decant into a bowl and whisk in the lime juice and yogurt. Top with half a teaspoon of raw vegetable oil and a sprinkling of roasted cumin seed powder.

And now for the winners of the giveaway!

Gore cookbook giveaway

I had some very enthusiastic participation for The Gore Cookbook Giveaway. It was so lovely to have you all write in with stories of memories you formed with friends and family over food you cooked from the My Jhola Tube and to see the pictures you shared. Thank you for being so excited about the book!

And now for the winners: I declare Rutvika of Sizzle and Drizzle and Rucha Bahulkar the two lucky winners of the first ever My Jhola giveaway. Rutvika, your rendition of the Strawberry Tart is perfect, and I am tempted to make it as soon as I can, before the strawberries go away (or make it with mangoes, in just a bit!) and Rucha, I am so very humbled that you should think it fitting enough to cook an entire meal inspired by My Jhola–right from soup to dessert–for such a happy occasion in the family. I am delighted and grateful. (Rucha made Brocolli soup, Dinner Rolls, Sol Kadhi, and many other things from this blog for her parents’ wedding anniversary dinner.)

Rucha's impressive all-My Jhola feast!

Rucha’s impressive all-My Jhola feast!


Rutvika's perfect Strawberry and Cream Cheese Tart

Rutvika’s perfect Strawberry and Cream Cheese Tart

Send in your addresses, girls–you will receive your copies of the book soon! 

And the rest of you, watch this space for more giveaways and fun stuff coming up very soon!

Comments (4)

  1. Anagha March 17, 2015 at 4:53 am

    Lovely! what a treat to the eyes!
    and I am late for this one!

  2. Rucha March 17, 2015 at 5:00 am

    I am so happy….n now i m waiting for the signed copy from you Saee…

  3. Snehal March 18, 2015 at 2:21 pm

    LOVE the idea of thalipeeth crackers! And I agree – about time we start taking pride in our food.

  4. Richa Gupta March 18, 2015 at 9:45 pm

    I lived in Maharashtra for many years, but never got a chance to learn how to cook the cuisine. I hope you continue this series. For starters, I’m going to try the crackers.

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