Thalipeeth

Like any big art school my alma mater gave India many successful artists, sculptors, architects and creative directors. Of course, it wasn’t enough to be at par with everyone else, so Abhinav Kala Mahavidyalaya gave us something no other art school has produced—the deadliest gang of serial killers in the history of Pune city. Jakkal, Sutar, Shah and Jagtap were students of the commercial arts stream, the same major that produced the lack luster career of yours truly. The four went on a killing spree for 14 months between Jan 1976 and March 1977. Being evil is one this, but being stupid and evil just isn’t a good trait to have. The four were finally apprehended as suspicions arose when the foursome went and inquired about the progress of the investigation at police stations one time too many. The first victim of the infamous foursome was Prakash Hegde, the son of the owner of a small hotel, Vishwa. Situated behind the college. Prakash’s murder was the only claim to fame for this otherwise mediocre hotel serving the usual Puneri fare mixed with some Udpi favourites and milkshakes. In my many lunchtime visits to Vishwa, I did happen to order the Thalipeeth, which wasn’t so popular, but actually quite good. Not many restaurants have Thalipeeth on their menu in spite of it being a hardcore Marathi food. Unfortunately, like Prakash, the Thalipeeth at Vishwa, too, met a premature end and was taken off the menu. It has been over 30 years since Prakash was murdered and nothing can make really this story have a positive end (besides the knowledge that his killers are sleeping in their graves). In memory of Prakash, my fellow alumni, whose restaurant gave me a few good college lunches, I dedicate this recipe.

Ingredients:
3 cups dry Thalipeeth Bhajani (flour) Click here for recipe
1 Onion finely chopped
2 Chillis finely chopped
1/2 cup Coriander
1/2 tsp Chili powder
1 tsp Turmeric
3 tsp Butter
Water for kneading
Salt to taste
Oil for cooking

Method
Knead all ingredients into dough
Cover with a wet cloth and place aside for an hour
Take a golf ball sized piece of dough and roll it into a pancake on a clean wet cloth or butter paper
Poke a few holes with your fingers
Heat a skillet and put rolled out pancake on the skillet
Drizzle oil on the pancake and through the holes
Cook both sides till golden brown and crisp.
Garnish with a little butter and serve with yoghurt and lasun chutney